Making Mutton Pulao in instant pot is a one pot easy to make meal. This Mutton pulao brings warmth filled smiles on the dining table and Its a feast.

• Course: Dinner, Lunch, Main Course
• Cuisine: Indian
• Preperation Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

With its flavours simmering in our living room, Mutton Pulao, brings warmth filled smiles on the dining table. I hope your friends and family will enjoy it and yearn for more. We will cover a few things today. Making pulao using an Instant Pot or a Pressure Cooker. We shall also briefly touch up the differences between Pulao and Biryani. You bet I am going to write another recipe of my Biryani - my other half keeps praising me by saying “honey, can you make the _world famous biryani_”. I think he is patronizing me to suit his appetite. Don’t they! - Haritha

Pulao and Biryani

Whilst Pulao and Biryani have overlapping ingredients and the long grain aromatic aged basmati rice is common and the sequencing of cooking events alters the flavors and unique taste.

For instance, to cook Pulao we make the curry first and mix it with rice so every grain shares the same taste. Biryani is more layered. Personally I like cooking in the oven by layering marinated lamb as the bottom layer and top with semi-cooked rice.

How to cook Mutton Pulao in Instant pot(electric Pressure Cook)

I don’t really think it saves time, but it uses only one pot from start to finish and it’s programmable means you can set the timer. It has pressure cooker setting which makes it easy and fewer dishes to wash.

In saute mode, add oil and fry onions, spices and tomatoes when the oil seperates add meat which is then cooked at High-Pressure setting for 15 minutes. By that time the lamb will be completely cooked.

Now add the rice to the cooked lamb don’t mix it, Just add the washed rice and gently spread out evenly with spatula. Close the lid and set the timer at high pressure for 4 minutes by sealing the vent.

How to cook without Pressure Cooker?

The recipe can be easily converted to cook in the regular heavy bottom pot such as a Dutch oven. Dont change anything but add 1 cup more water when cooking lamb curry. Under pressure, lamb cooks very fast but in a dutch oven it will take longer to cook. This means it will need more liquid to keep cooking until lamb is done. Once the lamb is cooked, add rice and more liquid. To cook 2 cups of rice, you will need 3 cups of water.

Sprucing up the table

Consider to add these sides for pulao

• Raita/flavored yogurt with chopped onion or cucumber as it balances out the spiciness and it cools down your tummy as well.
• Boiled Eggs on the side
  

Ingredients

For Marination

• Lamb: 1½ lbs shoulder meat
• Yogurt: ½ cup
• Ginger garlic paste ½ tablespoon
• lime :¹⁄₂ slice
• Salt: 1½ tsp adjust to your taste
• Red chilli powder: 1-1½ tablespoon Kashmiri chilli powder
• Garam masala: ½ teaspoon
• pulao/biryani masala powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Cumin powder ½ teaspoon
• Green chillies: 2 sliced into half
• Cooking oil: 1 teaspoon unflavoured vegetable oil
• Turmeric : 1 teaspoon

To Prepare Pulao

• Bayleaf, star anise 1 each
• Cumin: 1teaspoon
• cloves: 2
• Cardamom: 2
• Cinnamon stick: 1 inch
• Mint chopped: ¼ cup
• Coriander chopped ½ cup
• Basmati Rice 2 cups recommend you get this from Indian or Afghani stores
• Onion sliced: 1 big one
• Tomato chopped:1 small one
• Ginger-garlic paste: 1 tablespoon
• Ghee: 1 tablespoon
• water: 2 cups

Instructions

Process

Marinate: Mix all the ingredients under marinate list and keep aside for 20-30 minutes or you can marinate it overnight.

Turn on Instant pot and press sauté mode function and add oil.

When the oil is hot add cumin seeds and whole masalas and bay leaf mix well.

Now add sliced onions and sauté until they are golden brown (lightly caramelized)

Add the ginger-garlic paste fry for a min then add chopped tomatoes and sauté till the oil separates(3 minutes)

Add the marinated Mutton and fry for two minutes.

Add 2 cups of water and stir to combine.

Close the lid of instapot and place the vent on sealing position and cook under manual mode (pressure cook) for 16 minutes.

Do a quick release(QR) and open the lid.

Rinse the rice and add to the insta pot . Don’t mix it with the sauce.

Close the lid and place the vent to sealing position and pressure cook for 4min.

Do a 10 min natural pressure release (NPR) that is waiting for 10 minutes and release any remaining pressure.

Open the lid and garnish with coriander leaves.

Let the pulao rest for 10 min before fluffing and serve it with Raita/flavored Yogurt.

Recipe Notes

If you didn’t marinate the lamb ahead don’t worry - skip the process and still try to make this dish.  It will turn out just fine.

If possible, use homemade garam masala and pulao/biryani masala, preferably ground fresh.

If you are overwhelmed with making the masala, get one from the neighborhood Indian store.  My fallback is Shan Biryani Masala Powder. It will turn out just fine. 

Try to get aged Basmati rice from either Indian or Afghan stores.