Instant Pot Pakistani Mutton Pulao (Goat Pulao)

This deeply flavorful and aromatic Instant Pot Pakistani Mutton Pulao (Goat Pulao) recipe is made with tenderized goat meat. Ready in under two hours using the Instant Pot.

Instant Pot Pakistani Mutton Pulao (Goat Pulao) is filled with the flavors of whole spices cooked within the meat; then have stock cooked within the rice.

For Eid al-Adha my family make recipes like Mutton Kaleji, Mutton Korma, and Mutton Paya including Mutton Pulao as well. I fondly remember my paternal grandmother preparing Mutton Pulao every Eid al-Adha when I was a child.

I used mutton (goat meat) to make this recipe but you can make this recipe with Chicken and Beef. You can add any type of meat you want, you can even use lamb in this.

INGREDIENTS

• Whole spices- Grab some muslin bags to hold your whole spices. If you don’t use them, you’ll have fennel and coriander seeds floating all over your pilau!

HOW TO COOK MUTTON PULAO?

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5 from 1 vote

Instant Pot Pakistani Mutton Pulao (Goat Pulao)

This Mutton Pulao recipe is filled with the falvors of whole spices cooked within the meat; then have stock cooked within the rice. It's flavorful and aromatic.

Prep Time5 minutes mins

Cook Time1 hour hr 25 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Main

Cuisine: Indian, Pakistani

Diet: Gluten Free, Halal

Keyword: instantpot, mutton, muttonpulao, pilaf, pulao

Servings: 6 people

Calories: 67kcal

Author: Sarah Mirza

Equipment

• Instant Pot
• 2 Muslin bags

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Ingredients

Mutton Pulao (Pilaf)

• 1 lbs goat mutton
• 2 cups basmati rice
• 4 cups water
• 1 tsp salt as needed
• 1 medium onion finely sliced
• 6 tbsp yogurt
• ¼ tsp garam masala powder
• 1 serrano pepper
• ⅛ tsp orange color optional
• ⅓ cup olive oil extra virgin
• 4 tbsp ginger garlic paste
• 1 tsp cumin seeds
• 4 green cardamoms
• 5 cloves
• 6 black peppercorns

In Muslin bag #1

• 2 tbsp fennel seeds
• 4 tbsp coriander seeds
• 1 cinnamon stick
• 2 bay leaves
• 3 black cardamoms

In Muslin bag #2

• 5 inch ginger roughly chopped
• 30 cloves of garlic

Instructions

• Thoroughly wash basmati rice and soak in water for 30 mins.
• Drain rice & discard the water from the rice, set side.
• Prepare the 2 muslin bags.
• Turn the Instant Pot to sauté mode, add water, and bring it to boil.
• Add both Muslin bags in the pot.
• Bring all of this to a boil, then add the meat and mix well.
• Place the lid on the Instant Pot and press the pressure option and put pressure for 14 minutes or until the meat is tender.
• In a separate pot, on the stove, on medium heat add oil and add cumin seeds, green cardamom, cloves, black peppercorns.
• Add onion and sauté the onion until it's brown.
• Add ginger garlic paste and mix well.
• Take out meat only from Instant Pot and transfer it to pot.
• Now add in the yogurt and mix well.
• Add the garam masala powder and mix well.
• Now add the green pepper and mix well.
• Add the only 4 cups of stock to the pot.
• Add rice with meat mixture and mix well.
• Add salt and mix well. Bring the mixture to boil on high heat.
• Let it all cook for 5-7 min on medium heat.
• Cover the lid on the pot with foil, cover the pot with the foil lid, put the tawa on the stove and put the pot on top of the tawa and cook it for 5 minutes on low -medium heat.
• Turn the stove to low and let it cook for 10-15 minutes.
• Serve it hot with Raita and Spicy Red Garlic Chutney!

Video

Nutrition

Serving: 1cup | Calories: 67kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 6mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg