Parsi Mutton Pulao
Updated: Sep 5, 2020
Pulao is an any day biryani. A one pot meal, though many pots are needed for today’s Parsi Mutton pulao to call it so 🙂
What I love about Parsi Pulao is the whole process of assembling the mutton, potatoes, rice, koftas and eggs. Like putting a jigsaw puzzle together to see a fantastic result.Though not heavily spiced , but definitely a heavy filling tasty pulao, just how food should be!
Parsi pulao has been my favorite since childhood days. I actually took the effort to make it at home, knowing there aren’t any Dorabjees or Britannia around. As a matter of fact, no Parsi restaurants here.
When l lived in the UAE, one of my hotelier friends, had a Parsi Bhonu week at their hotel. That was the place I ate Parsi pulao as if there was no tomorrow. Because the only time I could eat was during school days in Pune. Dorajbees and later it was Britannia in Mumbai. The Mutton pulao was the star! It tasted DELICIOUS! I had casually asked my friend if its possible to get a recipe from the Chef who was flown in from India. To my surprise I got the recipe from the chef just as Lagan nu custard was about to be served.
The recipe I am sharing today is the one I had from Chef at Parsi Bhonu Festival with few changes made by a lovely aunty - Gitty Irani. If she was on social media, she would be thrilled to know her notes are still intact with me 🙂
I am breaking down the recipe into four parts
1 - Marinating the mutton
2 - Preparing the koftas
3 - Cooking the mutton
4 - Cooking the rice
5 - Layering
Ingredients for Mutton Marination
600gm lamb mutton, with bones
3TB Whisked Yoghurt
2TB Ginger garlic paste
1/2 tsp of turmeric powder
Marinating the Mutton
- Wash mutton well and marinate it with yoghurt, salt, turmeric and ginger garlic paste. Keep it refrigerated overnight or at least for 2hrs.
Ingredients for Kofta
250gm Lamb mince
One finely small onion
5-6 finely chopped garlic
1/2 inch finely chopped ginger
1/2 TB red chilli powder
one egg yolk
2TB bread crumbs (more if needed)
2 chopped green chilies
1 TB Cane vinegar
Preparing the kofta
- Mix all the ingredients as above until well combined.
- Make small gooseberry size balls and let it cool in the fridge for 30mins.
- Heat oil for deep frying
- fry each kofta ball until browned.
Ingredients for Cooking Mutton
Marinated Mutton (remove from the refrigerator and keep out until it is at room temperature)
3 thinly sliced onion
1/2 Tb kashmiri chilli powder
1Tb Coriander powder
1/2 TB Cumin powder
3 green cardamom
1 black cardamom
1 inch cinnamon stick
1/2 tsp black peppercorns
one bay leaf
2 big potatoes cut into chunks
Salt (if needed)
6 TB canola oil (yes this is needed)
- Add oil in a pressure cooker and once heated, fry the sliced onions until they are well caramelized. Remove ,drain on kitchen towel and reserve some for garnishing.
- in the same oil, add potatoes and fry until it has browned on the edges evenly. Remove on kitchen towel and keep aside.
- Add all the whole spices (ingredients) until it releases aroma.
- Tip in the marinated mutton and fry on high heat until the mutton changes colour.
- Add 80% of fried onions and fry for couple of minutes
Add all the dry spices and mix. if masala is dry, add a tablespoon or two of water and roast for good 4-5mins. add water by tablespoon to avoid masala being burnt.
- Now add 150ml of water just enough to cover the mutton, check if you need to add salt.
- pressure cook for 1 whistles on high. Lower the heat and cook for 3 more whistles. I needed 9min in total (please estimate the cooking time based on your pressure cooker make)
Ingredients for Cooking Rice
300gm Basmati rice that is washed and soaked
salt (good enough for salty water)
2 green cardamom
- In a large pot bring the water to a rolling boil with salt added and all the whole spices.
- Drain the rice and add to the boiling water and cook until it is just tender and not completely cooked.
- Drain the rice and keep aside.
Final Assembling ingredients
3 hard boiled eggs, halved
1/4 cup hot milk with saffron soaked
reserved birista (fried onions)
2tb melted ghee
- In a heavy bottom pot, add the cooked mutton with just little sauce in it (if there is lot of water, turn on the heat and let some of the water evaporate)
- Spread out the fried potato evenly.
- Add the rice layer now and spread evenly.
- top with fried koftas and halved eggs.
- drizzle the saffron milk over and garnish with birista.
- Turn on the heat (if not done earlier)
- let it heat up for 5mins
- cover with a tea towel or aluminum foil with a tight fitting lid.
- lower the heat to low and cook for 20mins (you may place a griddle between the flame and pulao pot if the base of the pot is not very thick.
- Once done, let the pulao stay covered for 15-20mins.
- fluff the rice with a fork and mutton pulao is ready to serve.