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This article was first published 5 years ago  » Getahead » Food » WATCH: How to make Mutton Pulao

WATCH: How to make Mutton Pulao

By Mahafrin Gotla Umrigar
Last updated on: August 18, 2018 17:19 IST
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Mahafrin Gotla Umrigar offers you a taste of authentic Parsi food.

Mahafrin Gotla Umrigar with one of her creations, Parsi Mutton Pulao. Photographs and video: Afsar Dayatar/

Kharu Gosht/Merghi 


  • 1 kg mutton
  • 1 tbsp ginger-garlic, crushed
  • 1 tsp dhanajeeru (coriander-cumin) powder
  • ½ tsp turmeric powder
  • 4-5 cloves
  • 4-5 black pepper
  • 4 bay leaves
  • 2 star anise 
  • 4 potatoes 
  • 2 big onions
  • Coriander leaves
  • Lemon
  • Salt


  • In a pressure cooker, fry all the spices and powder masalas. 
  • Then fry the onions. Add the crushed ginger-garlic and then add the potatoes. 
  • Add the mutton, coriander and salt.
  • Pour one litre of water in the cooker and let the meat cook for 10 whistles.  
  • Serve with bhurun pao, steamed white rice and lemon wedges.  

Mutton Pulao Dal


  • 1 kg mutton raan pieces
  • 500 gm rice
  • 250 gm potatoes, peeled and cut
  • 2 big onions, fried
  • 700 gm non-sour curd
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • 1½ tsp garam masala
  • 1 tsp dhanajeeru (coriander-cumin) powder
  • 2 tbsp fresh ginger-garlic, crushed
  • A bunch of fresh coriander
  • 5 cloves
  • 4 star anise
  • 2 cinamon sticks
  • 4 green cardamom
  • 2 big black cardamom
  • 6 black pepper
  • 4-5 bay leaves
  • Oil
  • Salt

For the garnish

  • 2-3 boiled eggs 
  • Mutton kheema kebabs, small

For the dal:

  • 250 gm toor dal
  • 2 big onions, fried
  • 1 tsp fresh ginger-garlic, crushed
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • ½ tsp turmeric powder
  • 2 tsp dhanajeeru powder
  • Fresh coriander
  • 150 gm pumpkin
  • Salt 


  • Marinate the meat with all the powder masalas, ginger-garlic and 500 gm curd. Keep overnight.
  • The next day, fry all the spices on a low flame. Add 200 gm curd. Let it cook for two minutes.
  • Add the marinated meat and potatoes.
  • After the meat is 75 per cent cooked, add the fried onions and coriander.
  • After the meat is completely cooked and the water has reduced to half, add half-cooked basmati rice and cover with a lid.
  • Keep the lid covered and after 20 minutes check the rice. It must be cooked, but not broken or very soft.
  • Garnish the pulao with boiled eggs (cut into four) and mutton kheema kebabs. 

For the dal:

  • Soak toor dal overnight.
  • Fry onions in a cooker. Add ginger and garlic. 
  • Add all the other ingredients to the cooker. Add salt and cook for four whistles.
  • After opening the cooker, beat the dal with a beater. Your dal is ready.

WATCH: How to make Mutton Pulao
Video by Afsar Dayatar/


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Mahafrin Gotla Umrigar