Dairy-Free Traditional Mutton Pulao

Indulge in the aromatic delight of Dairy-Free Traditional Mutton Pulao, a classic dish reimagined for those seeking bold flavors without dairy. Tender, bone-in mutton is simmered to perfection in a medley of warm spices like cinnamon, cardamom, and cloves, creating a fragrant base that beautifully complements the fluffy basmati rice. This one-pot wonder is enriched with the freshness of cilantro and mint, while a neutral oil replaces traditional ghee, making it a dairy-free yet authentic rendition of a timeless favorite. Perfect for festive gatherings or hearty family dinners, this pulao promises rich taste and irresistible aromas in every bite.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 500 grams Mutton (bone-in, cubed)
• 300 grams Basmati rice
• 2 medium Onion (thinly sliced)
• 2 medium Tomatoes (chopped)
• 2 tablespoons Ginger-garlic paste
• 4 pieces Green chilies (slit)
• 1 2-inch piece Cinnamon stick
• 4 pieces Green cardamom pods
• 5 pieces Cloves
• 2 pieces Bay leaves
• 1 teaspoon Cumin seeds
• 8 pieces Black peppercorns
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Salt
• 4 tablespoons Oil (neutral-flavored, such as sunflower oil)
• 600 milliliters Water
• 2 tablespoons Fresh cilantro (chopped)
• 2 tablespoons Fresh mint leaves (chopped)

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

Step 2

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 3

Add the cumin seeds, cinnamon stick, green cardamom pods, cloves, black peppercorns, and bay leaves. Sauté for 1-2 minutes until fragrant.

Step 4

Stir in the sliced onions and cook until golden brown, approximately 8-10 minutes.

Step 5

Add the ginger-garlic paste and slit green chilies. Fry for 1-2 minutes until the raw aroma disappears.

Step 6

Mix in the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and the oil begins to separate, about 5-7 minutes.

Step 7

Add the mutton pieces and cook on medium-high heat, stirring occasionally, until the meat is browned and coated in the spice mixture.

Step 8

Pour in 600 milliliters of water. Cover the pot with a lid and simmer on low heat for 30-40 minutes, or until the mutton is tender.

Step 9

Once the mutton is cooked, add the soaked and drained basmati rice to the pot. Gently level it out without stirring.

Step 10

Bring the mixture to a boil over medium-high heat, then reduce to a low simmer. Cover tightly with the lid and cook for 15-20 minutes, or until the rice is cooked and the liquid is fully absorbed.

Step 11

Turn off the heat and let the pulao rest for 10 minutes. Fluff the rice gently with a fork.

Step 12

Garnish with chopped fresh cilantro and mint leaves before serving.

Nutrition Facts

Serving size	(2063.6g)

Amount per serving	% Daily Value*
Calories	2386.4

Total Fat 162.5g	0%
Saturated Fat 45.0g	0%
Polyunsaturated Fat 0g
Cholesterol 350mg	0%
Sodium 5205.1mg	0%
Total Carbohydrate 138.6g	0%
Dietary Fiber 19.3g	0%
Total Sugars 20.3g
Protein 109.8g	0%

Vitamin D 0IU	0%
Calcium 400.3mg	0%
Iron 23.3mg	0%
Potassium 3271.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.5%

Protein: 17.9%

Carbs: 22.6%