Masoor Mutton Pulao



Preparation Time: 15 mins

Resting Time: 1 hr

Cooking Time: 40 mins


500 gms mutton cut into small pieces

Black Whole Masoor Daal – 1/2 cup washed and soaked for an hour

1 large onion chopped finely

1 medium tomato chopped finely

Cinnamon Stick – 1 inch

Big Black Cardamom – 1

Black peppercorns – 5-6

Cloves – 2-3

Ginger – Garlic Paste – 1 tsp each

Coriander Powder – 2 tsp

Turmeric Powder – 1/4 tsp

Red Chilly Powder – 1/2 tsp

Whole Green Chillies – 4-5 slit from the centre

Vegetable Oil – 3 tbsp


1) Take oil in a cooker and heat it. Add the garam masala (cinnamon, cardamom, black peppercorns and cloves) to it once the oil is hot

2) Add onions and green chillies and sauté for about 5 minutes. Add tomatoes and the powder masalas ( coriander, red chilly and turmeric)

3) Add the mutton to it and ginger garlic paste and sauté for about 10 minutes on slow fire and cooker it with 2 cups of water. Give approx 4-5 whistles and let it cook on slow fire for about 10 minutes till mutton is 95% done

4) Let the cooker cool down and open the lid. Add the masoor daal and again let the cooker have 3 whistles and cook on slow fire for about 5-8 minutes

5) Once done open the lid and check. If excess water, let it cook on slow fire till the water is almost dried

6) Layer the masoor and mutton mixture over the rice


Serve the Masoor Mutton pulao with Kadi (Besan based daal). For recipe on Kadi please go to the website

MuttonMasoor1 MuttonMasoor3