Name: Mysore Mutton Pulao
Prep time: 10 min
Cook time: 15 min
Ingredients: 850 g Mutton (Medium cut pieces); 1 Handful Onion; 1 1/2 tsp Turmeric powder; 3 Cups Water; 2 tbsp Oil; As reqd Salt; 12 nos. Green chillies; 40 g Ginger (2 big pieces}; 40 g Garlic (around 12 nos.); 1/2 Cup Oil; 3 nos. Bay leaf; 6 nos. Cloves; 3 nos. Cardamom; 1 no. Marati Moggu; 1 tsp Shahi Jeera; 1 tsp Fennel seeds(Perumjeerakam); 6 nos. Cinnamon sticks (small pieces); 2 nos. Onions (cut into small pieces); 2 nos. Tomato(small, chopped); 1 Handful Mint leaves; 2 Handful Coriander leaves; 1 1/2 tbsp Coriander powder; 1 tbsp Garam masala; 2 tsp Lemon juice; 2 tbsp Ghee; 3 Cups Rice(Jeera Samba) (Around 555g, washed and soaked for 30 minutes.)

Mysore Mutton Pulao with Video

Discover the Flavors of Mysore Mutton Pulao with Video

Symphony Of Flavors

This is a beloved dish hailing from the vibrant city of Mysore in Karnataka, India. Mysore Mutton Pulao is a traditional recipe that combines tender mutton with a symphony of aromatic spices and fragrant basmati rice. It creates a culinary masterpiece that captures the essence of South Indian cuisine.

The Essence of Mysore Cuisine

Mysore cuisine is widely famous around the world for its rich and vibrant culinary flavors, aromatic spice blends and diverse range of curries. Mysore Mutton Pulao exemplifies this tradition, offering a delightful medley of spices that elevate the humble mutton and rice into a dish fit for royalty.

Aromatic Spice Blend

The secret behind the irresistible flavor of the dish is its spice blend. Spices like cardamom, cloves, cinnamon sticks and fennel seeds infuse the dish with warmth and depth. These spices are carefully toasted to create a blend that forms the backbone of the dish’s flavor profile.

Slow-Cooked Perfection

The magic of the dish unfolds through slow cooking. Mutton pieces are gently simmered with onions, tomatoes, and the signature spice mix. This slow-cooking process allows the spices to permeate the meat, resulting in layers of complex flavors.

Fragrant Basmati Rice

Basmati rice, renowned for its slender grains and delicate aroma, is the perfect canvas for the dish. Cooking rice with spiced mutton broth makes the dish absorb all the flavors and aromas.

Culinary Tradition and Celebration

In Mysore, Mysore Mutton Pulao holds a special place in celebratory feasts and family gatherings. It represents the region’s culinary prowess and the joy of sharing a meal with loved ones.

Visual and Sensory Delight

Mysore Mutton Pulao is not just a dish, it’s a sensory experience. Garnishing the dish with ghee delights the eyes and the palate.

Pairing and Serving Suggestions

To complement the rich flavors of the dish, serve with cooling accompaniments like cucumber raita or a fresh green salad.

Conclusion

Mysore Mutton Pulao is a testament to the culinary finesse of Mysore’s kitchens. The aromatic spices, tender mutton, and fragrant rice, creates a dish that embodies the spirit of South Indian cooking, bold, flavorful, and unforgettable. Experience the magic of the dish and savor a taste of tradition from the heart of Karnataka.

Mysore Mutton Pulao

Mysore Mutton Pulao is a beloved dish hailing from the vibrant city of Mysore in Karnataka, India.

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Prep Time 10

Cook Time 15

Course Main Dish

Cuisine Indian

Servings

Ingredients

To Cook Mutton:

850 g Mutton (Medium cut pieces)
1 Handful Onion
1 1/2 tsp Turmeric powder
3 Cups Water
2 tbsp Oil
As reqd Salt

Ingredients To Prepare Green Masala Paste:

12 nos. Green chillies
40 g Ginger (2 big pieces}
40 g Garlic (around 12 nos.)

Ingredients To Prepare Biryani Masala:

1/2 Cup Oil
3 nos. Bay leaf
6 nos. Cloves
3 nos. Cardamom
1 no. Marati Moggu
1 tsp Shahi Jeera
1 tsp Fennel seeds(Perumjeerakam)
6 nos. Cinnamon sticks (small pieces)
2 nos. Onions (cut into small pieces)
2 nos. Tomato(small, chopped)
1 Handful Mint leaves
2 Handful Coriander leaves
1 1/2 tbsp Coriander powder
1 tbsp Garam masala
2 tsp Lemon juice
2 tbsp Ghee
3 Cups Rice(Jeera Samba) Around 555g, washed and soaked for 30 minutes.

Instructions

To Cook Mutton:

Heat oil in a pressure cooker and fry onions for 2 minutes. Then add mutton and fry mutton for 5 minutes until the color changes.
Add turmeric powder, salt, and mix well.
Add 4 1/2 cups of water, mix well and pressure cook for 5 whistles or 25 minutes in instant pot. This should make around 6 cups of gravy once cooked.

To Prepare Green Masala Paste:

Grind the ingredients under Green Masala paste to a smooth texture by adding little water.

To Prepare Biriyani Masala:

Heat oil, add bay leaf, cloves, cardamom, marati moggu, shahi jeera and fennel seeds and fry for few minutes.
Add onions and fry until it is brown. Add the green masala paste and fry until the raw smell disappears.
Add mint and coriander leaves and fry for few minutes.
Add coriander powder and Garam Masala and fry for few minutes.
Add tomatoes and cook until it is very soft.
Add cooked mutton with gravy(around 6 cups), if gravy not enough, add hot water instead for the missing cups. Mix well and cook for 15 minutes. Add lemon juice and cook for 5 minutes.
Add drained rice and mix well. Cook in medium heat until the water starts to reduce. When there is little water on top, add ghee and mix well.
Now, close with a lid and put a weight. Reduce the heat to lowest. Let it cook for 15 minutes. Switch off and let it sit for another 15 minutes.
Enjoy Mysore Mutton Pulao.