Mutton Pulao with Coconut Milk
Authentic South Indian Food Creator · Home Chef
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Mutton Pulao is a beloved one-pot wonder that graces Tamil households during special occasions and Sunday lunches. This aromatic rice dish combines tender mutton pieces with fragrant basmati rice, all cooked together in creamy coconut milk that gives it a distinctly South Indian character. Unlike the elaborate layered biryani, this pulao is simpler to prepare yet equally flavorful and satisfying.
What makes this mutton pulao truly special is the absence of tomatoes, allowing the natural flavors of the mutton and whole spices to shine through. The coconut milk adds a subtle sweetness and richness that beautifully balances the robust flavors of the meat. Each grain of rice absorbs the delicious mutton stock, making every spoonful an absolute delight.
Perfect for weekend gatherings or festive celebrations, this mutton pulao is a complete meal in itself. Serve it with raita, papad, and pickle for a restaurant-style experience at home. The best part? Everything cooks in one pot, making cleanup a breeze while delivering maximum flavor that will have your family asking for seconds!
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Ingredients(22 items)
Instructions
💡 Tap a step to mark it doneWash the basmati rice thoroughly in cold water until water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
Clean and wash the mutton pieces thoroughly. Drain excess water and keep ready.
Heat ghee and oil in a heavy-bottomed pot or pressure cooker. Add bay leaves, cinnamon, cloves, cardamom, star anise, and fennel seeds. Sauté for a minute until fragrant.
Add the sliced onions and sauté on medium heat until golden brown and caramelized. This takes about 8-10 minutes.
Add ginger garlic paste and slit green chillies. Sauté for 2 minutes until the raw smell disappears.
Add the mutton pieces and mix well. Sauté on high heat for 5-6 minutes until the mutton changes color.
Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.
Add 1 cup of water, mix well, and cover. Cook the mutton until 70% done. If using a pressure cooker, cook for 3-4 whistles on medium heat.
Once the mutton is tender, add the drained rice and mix gently without breaking the grains.
Add coconut milk and measure water - for 2 cups rice, add water along with coconut milk to make 3.5 cups total liquid. Add garam masala, mint leaves, and half the coriander leaves.
Mix gently, bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and cook for 15-20 minutes until rice is fully cooked and all water is absorbed.
Turn off the heat and let it rest covered for 5 minutes. Gently fluff the pulao with a fork, garnish with remaining coriander leaves, and serve hot.
Tips and Tricks
- Soaking the rice ensures longer, separate grains and prevents the pulao from becoming mushy
- Cooking mutton until 70% done before adding rice ensures both mutton and rice finish cooking at the same time
- Use good quality basmati rice and thick coconut milk for best results and authentic flavor
- Adjust the spice level according to your preference by increasing or reducing green chillies and red chilli powder
- If the pulao seems dry while cooking, sprinkle a little warm water and continue cooking on low heat
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