Vegetarian Traditional Mutton Pulao

Delight in the rich and aromatic flavors of Vegetarian Traditional Mutton Pulao, a plant-based spin on the classic dish that’s perfect for vegetarians craving hearty comfort food. This recipe features fragrant basmati rice cooked to perfection with a blend of warm spices such as cinnamon, cardamom, and cloves, beautifully paired with a savory plant-based mutton substitute. A medley of golden-brown onions, creamy yogurt, and vibrant herbs like cilantro and mint elevate the dish to a whole new level of indulgence. With its authentic technique of slow simmering and perfectly balanced spices, this pulao delivers the essence of traditional mutton pulao without compromising your vegetarian lifestyle. Serve it hot with a refreshing raita or yogurt for a complete, satisfying meal that’s both wholesome and packed with flavor.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 300 grams Plant-based mutton substitute
• 3 tablespoons Cooking oil
• 2 medium Onion, thinly sliced
• 1 tablespoon Garlic paste
• 1 tablespoon Ginger paste
• 2 Green chili, slit
• 1 cup Yogurt
• 4 cups Water
• 1 Cinnamon stick
• 4 Cloves
• 3 Cardamom pods
• 1 Bay leaf
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1.5 teaspoons Salt
• 2 tablespoons Cilantro, chopped (for garnish)
• 2 tablespoons Mint leaves, chopped (for garnish)

Directions

Step 1

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

Step 2

Heat the cooking oil in a large pot over medium heat. Add the cinnamon stick, cloves, cardamom pods, bay leaf, and cumin seeds. Sauté for 1-2 minutes until aromatic.

Step 3

Add the sliced onions and sauté until they turn golden brown, about 8-10 minutes.

Step 4

Stir in the garlic paste, ginger paste, and slit green chilies. Cook for 2 minutes until the raw aroma disappears.

Step 5

Add the plant-based mutton substitute and cook for 5 minutes, stirring occasionally, until lightly browned.

Step 6

Lower the heat and stir in the yogurt, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 3-4 minutes.

Step 7

Add the soaked and drained rice to the pot, gently mixing it with the spices and plant-based mutton.

Step 8

Pour in the 4 cups of water and bring to a boil over high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and cook for 20 minutes.

Step 9

Turn off the heat and let the pulao rest for 5-10 minutes without removing the lid to allow the flavors to settle.

Step 10

Fluff the rice gently with a fork and garnish with chopped cilantro and mint leaves.

Step 11

Serve hot with yogurt or raita on the side for a wholesome meal.

Nutrition Facts

Serving size	(2329.6g)

Amount per serving	% Daily Value*
Calories	1905.5

Total Fat 81.0g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 14.7mg	0%
Sodium 5922.7mg	0%
Total Carbohydrate 212.5g	0%
Dietary Fiber 27.5g	0%
Total Sugars 36.3g
Protein 82.2g	0%

Vitamin D 117.6IU	0%
Calcium 971.8mg	0%
Iron 20.7mg	0%
Potassium 2949.5mg	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: 38.2%

Protein: 17.2%

Carbs: 44.6%