Paleo Traditional Mutton Pulao

Savor the bold flavors of this Paleo Traditional Mutton Pulao, a delightful low-carb spin on a cherished classic. Tender, bone-in mutton is simmered with fragrant spices like cinnamon, cardamom, and cumin to create a rich, aromatic gravy that perfectly complements the grain-free "rice" made from grated cauliflower. Ghee, garlic, and fresh herbs like cilantro and mint infuse every bite with irresistible warmth and depth while staying true to Paleo guidelines. Ideal for festive occasions or satisfying weeknight dinners, this wholesome recipe delivers all the hearty satisfaction of traditional pulao without the grains. It's a must-try for anyone seeking a health-conscious yet indulgent take on a timeless dish.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams Mutton (bone-in, chopped into medium-sized pieces)
• 1 large head Cauliflower (grated into rice-like granules)
• 3 tablespoons Ghee (or coconut oil for Paleo)
• 2 medium Onion (thinly sliced)
• 1.5 teaspoons Garlic paste
• 1.5 teaspoons Ginger paste
• 2 small Green chili (finely chopped)
• 1 piece (about 2 inches) Cinnamon stick
• 3 pods Green cardamom pods
• 4 whole Cloves
• 1 whole Bay leaf
• 1 teaspoon Cumin seeds
• 1.5 teaspoons Coriander powder
• 0.5 teaspoons Turmeric powder
• 2 tablespoons Plain coconut yogurt (optional, for added richness)
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 2 tablespoons Fresh mint leaves (chopped, for garnish)
• 1 teaspoon (or to taste) Sea salt
• 1 teaspoon Black pepper
• 2 cups (for mutton cooking) Water

Directions

Step 1

Begin by thoroughly washing the mutton under cold running water and patting it dry with paper towels.

Step 2

In a deep pot, heat 2 tablespoons of ghee or coconut oil over medium heat. Add cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds. Sauté for 30 seconds until aromatic.

Step 3

Add the sliced onions and sauté until golden brown, approximately 8-10 minutes.

Step 4

Stir in the garlic paste, ginger paste, and chopped green chili. Cook for 1-2 minutes until the raw smell disappears.

Step 5

Add the mutton pieces to the pot, sprinkle with sea salt, and mix well to coat the meat with the spices. Sear the mutton for about 5 minutes until lightly browned.

Step 6

Add coriander powder, turmeric powder, and black pepper. Stir to combine the spices evenly.

Step 7

Pour 2 cups of water into the pot and bring to a boil. Reduce the heat to low, cover, and let the mutton simmer for 40-45 minutes, or until tender. Stir occasionally and add more water if needed to prevent sticking.

Step 8

While the mutton cooks, prepare the cauliflower rice by grating the cauliflower head into small rice-sized granules using a box grater or food processor.

Step 9

Once the mutton is fully cooked and the liquid has reduced to a thick gravy, add the optional coconut yogurt for added richness. Stir well.

Step 10

In a separate large pan, heat the remaining 1 tablespoon of ghee or coconut oil over medium heat. Add the cauliflower rice and sauté for 3-5 minutes until just tender but not mushy.

Step 11

Combine the sautéed cauliflower rice with the mutton mixture. Stir well to ensure the flavors are evenly distributed.

Step 12

Garnish with fresh cilantro and mint leaves before serving.

Step 13

Serve hot and enjoy this Paleo-friendly mutton pulao!

Nutrition Facts

Serving size	(1950.1g)

Amount per serving	% Daily Value*
Calories	2202.3

Total Fat 160.0g	0%
Saturated Fat 76.0g	0%
Polyunsaturated Fat 0g
Cholesterol 584mg	0%
Sodium 3389.4mg	0%
Total Carbohydrate 80.1g	0%
Dietary Fiber 25.2g	0%
Total Sugars 25.0g
Protein 119.0g	0%

Vitamin D 0IU	0%
Calcium 457.7mg	0%
Iron 19.6mg	0%
Potassium 4024.8mg	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: 64.4%

Protein: 21.3%

Carbs: 14.3%