Spicy Mutton Pulao Recipe (Gosht Pulav)
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Spicy mutton pulao (Gosht Pulav) is a delicious dish made with long-grain basmati rice, goat meat, and aromatic spices. This one-pot rice dish is easy to make and can be made in an Instant Pot or a traditional pressure cooker.
Here are some more rice and pulao recipes that you may like: Peas pulao, shrimp pulao, chicken pulao, veg pulao, and paneer pulao.
Quick Look: Spicy Mutton Pulao
Marination Time: 1 hour
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 40 minutes
Servings: 6 people
Calories: Approx. 590 per serving
Dietary Info: Gluten-free
Skill Level: Medium
Tools Needed: Large mixing bowl for marination, Instant Pot or stovetop pressure cooker, fork for fluffing.
Table of Contents
What Is Spicy Mutton Pulao?
Spicy mutton pulao (gosht pulao) is a one-pot rice dish where bone-in goat meat, marinated in yogurt and spices, cooks together with aged basmati rice and whole spices. It’s bolder than a yakhni pulao and much simpler than a biryani. There’s no stock to strain and no layering. The mutton and rice both cook in the same pot.
There are many versions of mutton pulao in Indian and Pakistani homes. This is the one that stays on repeat in mine.
I make it in my 3-quart Instant Pot. A stovetop pressure cooker works too, and that method is in the FAQs.
Ingredients
To Marinate The Mutton
- Goat Mutton – Try to use bone-in meat, as the bones release a lot of flavor, making the pulao very flavorful. That said, if you are not a bone-in mutton person, feel free to use boneless mutton pieces. You can use fresh or frozen goat mutton. If using frozen mutton, then make sure to thaw it well. If goat mutton is unavailable, you can substitute lamb.
- Kashmiri red chili powder – You can replace it with regular red chili powder. I prefer Kashmiri red chili powder as it adds a nice red color to the dish without making it too spicy.
- Crispy fried onions: You can buy them or make them at home with my easy crispy fried onions recipe.
- Others – You will also need yogurt (curd, dahi), ginger-garlic paste, green chilies, turmeric powder, garam masala powder, and lime juice.
For The Pulao
- Rice – Long-grain basmati rice is my preferred choice for making pulao, but you can also use Sona Masuri rice or any other good-quality, non-sticky white rice.
- Whole spices – I use cloves (laung), green cardamom (hari elaichi), cinnamon (dalchini), star anise (chakri phool), black cardamom (badi elaichi), and fennel seeds (saunf) to flavor the pulao. You can skip 1-2 spices if you don’t have them handy. You can also use black peppercorns (kali mirch), cumin seeds, and bay leaves.
- Ghee & Oil – I like to use a mix of ghee and oil to make the pulao.
- Others – You will also need red onions, ginger-garlic paste, fresh tomatoes, mint leaves, cilantro (fresh coriander leaves), green chilies, salt, and dried rose petals (optional).
How To Make Spicy Mutton Pulao
Marinate The Mutton
Step 1: Add the following ingredients to a large mixing bowl.
- 500 g bone-in goat mutton pieces (cut into 1-½ inch chunks)
- 100 g plain yogurt (dahi)
- 1 tablespoon ginger-garlic paste
- 2 teaspoons finely chopped green chilies
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon garam masala powder
- 1 tablespoon lime juice
- 2 tablespoons crispy fried onions
Step 2: Mix all the ingredients well and refrigerate the marinated mutton for 1 hour.
Soak The Rice
Step 3: Rinse 500 g of long-grain basmati rice 2-3 times until the water runs clear. Soak the rice in 3-4 cups of water for 30 minutes. Rinsing washes off the loose starch that makes pulao sticky, and soaking lets the grains cook through in the short pressure time later.
Cook The Mutton
Step 4: While the rice is soaking, cook the goat mutton. Press the SAUTE button on the Instant Pot. Add 2 tablespoons of ghee and 2 tablespoons of oil to the pot.
Step 5: Once they are hot, add the following whole spices and crackle for 4-5 seconds.
- 3-4 cloves
- 3-4 whole green cardamoms
- 2-inch piece of cinnamon stick
- 1 whole star anise
- 2 whole black cardamoms
- 2 teaspoons fennel seeds
Step 6: Add 2 cups of thinly sliced onions and cook until they turn light brown (8-10 minutes). Stir frequently while cooking.
Step 7: Add 2 teaspoons of ginger-garlic paste and cook for 3-4 minutes, until the onions are golden brown.
Step 8: Now add 1 cup of finely chopped tomatoes and cook for 3-4 minutes, stirring frequently. Scrape the bottom as you stir. Anything stuck here can set off a burn warning once the lid is on.
Step 9: Add the marinated mutton. Add ½ cup of water and 1 teaspoon of salt, and stir gently.
Step 10: Close the pot lid and set the valve to the sealing position.
Step 11: Press PRESSURE COOK, then set the timer to 20 minutes on high pressure. The Instant Pot will take some time for the pressure to build and the timer to start. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Use a spoon to move the valve. Open the lid of the pot.
Cook The Rice
Step 12: Drain the water from the rice and add the soaked rice to the pot.
Step 13: Add the following ingredients and stir gently to combine.
- 2 tablespoons chopped mint leaves
- 2 tablespoons chopped cilantro
- 2 teaspoons finely chopped green chilies
- 1 tablespoon dried rose petals
- 1 teaspoon salt
No extra water is needed now, as the water released by the mutton is enough to cook the rice.
Step 14: Close the Instant Pot lid once again and set the valve to the sealing position. Press PRESSURE COOK, then set the timer to 4 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes.
Step 15: Release any remaining pressure manually, then open the lid. Gently fluff the pulao with a fork and serve hot with raita, sliced onions, and lime wedges.
Pro Tips By Neha
- Bag the whole spices. Don’t like biting into a clove? Tie the whole spices in a muslin cloth and lift it out once the pulao is done.
- Add saffron for a festive touch. Soak 15–20 saffron strands in ¼ cup milk for an hour and pour it in with the rice.
- Go Mughlai with kewra. Half a teaspoon of kewra water or rose water gives a royal fragrance. Measure it carefully, because more leaves a bitter aftertaste.
- Look before the rice goes in. Frozen mutton often releases more liquid. If there’s a deep pool above the meat, simmer on SAUTÉ for a few minutes first.
- Ask for curry cut. At an Indian or halal butcher in the US, ask for goat curry cut with a mix of shoulder and leg. Mixed cuts cook evenly.
Variations
- Lamb instead of goat: Swap it 1:1; lamb is softer, so check it a few minutes early.
- Boneless mutton: Same method; expect a slightly lighter flavor without the bones.
- Milder for kids: Skip the green chilies in the rice layer and keep the Kashmiri chili.
Want a quicker weeknight version? My chicken pulao cooks in a fraction of the time. Feeding vegetarians at the same table? Pair this with a green pulao.
Spicy Mutton Pulao FAQs
To cook mutton pulao in a traditional pressure cooker, first, marinate the mutton. Then, make the masala and cook the mutton in a pressure cooker over medium-high heat. Add the marinated mutton to the cooker with 1 cup of water and salt, then cook for 1 whistle over high heat. Then, reduce the heat to low and cook for 20 minutes. Remove the cooker from the heat and let the pressure release naturally. Open the lid, add the soaked rice, mint leaves, cilantro, green chilies, dried rose petals, and salt, then stir gently to combine. Close the lid again and cook for 2 whistles on high heat. Remove the cooker from the heat and let the pressure release naturally. Open the lid and fluff the pulao using a fork. Serve hot.
Yes, these two are very different preparations. Yakhni pulao is gentle: the rice cooks in a mutton broth (yakhni) flavored with a few whole spices. Spicy mutton pulao is robust, with a chili-yogurt marinade and a browned onion-tomato masala.
Mutton pulao and biryani are rice dishes, but their cooking methods and ingredients differ. Pulao is a simpler preparation in which rice is cooked with meat and spices, while biryani involves layering partially cooked rice with cooked meat and then cooking it further. Biryani typically has more complex flavors and additional ingredients. Check out my mutton biryani recipe here.
Medium-hot. Kashmiri chili adds more color than heat; most of the kick comes from the green chilies.
Serving Suggestions
This spicy mutton pulav is best served as a main course with tomato onion raita, sliced onions, and lemon wedges on the side. It can be made for special occasions or everyday meals. It can also be packed in lunch boxes.
Storage Suggestions
Spicy mutton pulao tastes best fresh, when the rice is fluffy and the spices are at their brightest.
Leftovers keep in an airtight container in the fridge for up to 2 days.
To reheat, sprinkle a little water over the pulao and warm it covered on a tawa or heavy pan over low heat, turning it gently once, so the rice steams back to life instead of drying out.
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Spicy Mutton Pulao Recipe (Gosht Pulav)
Ingredients
To Marinate The Mutton
- 500 grams bone-in goat mutton (cut into 1-½ inch pieces)
- 100 grams plain yogurt (curd, dahi)
- 1 tablespoon ginger-garlic paste
- 2 teaspoons finely chopped green chilies
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon garam masala powder
- 1 tablespoon lime juice
- 2 tablespoons crispy fried onions
For The Pulao
- 500 grams long-grain basmati rice
- 2 tablespoons ghee
- 2 tablespoons oil
- 3-4 cloves (laung)
- 3-4 whole green cardamoms (hari elaichi)
- 2 inch piece of cinnamon stick (dalchini)
- 1 whole star anise (chakri phool)
- 2 whole black cardamoms (badi elaichi)
- 2 teaspoons fennel seeds (saunf)
- 2 cups thinly sliced onions
- 2 teaspoons ginger garlic paste
- 1 cup finely chopped tomatoes
- 2 tablespoons chopped mint
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 2 teaspoons finely chopped green chilies
- 2 teaspoons salt (divided)
- 1 tablespoon dried rose petals (optional)
Instructions
Marinate The Mutton
- Add mutton pieces, yogurt, ginger garlic paste, green chilies, turmeric powder, red chili powder, garam masala powder, lime juice, and fried onions to a large mixing bowl.
- Mix all the ingredients well and refrigerate the marinated mutton for 1 hour.
Soak The Rice
- Rinse rice with water 2-3 times until the water runs clear. Soak the rice in 3-4 cups of water for 30 minutes.
Cook The Mutton
- While the rice is soaking, cook the mutton. Press SAUTE button of the instant pot.
- Add ghee and oil to the pot.
- Once they are hot, add cloves, green cardamoms, cinnamon stick, star anise, black cardamoms, and fennel seeds and crackle for 4-5 seconds.
- Add onions and cook until they turn light brown in color (8-10 minutes). Stir frequently while cooking.
- Add ginger garlic paste and cook for 3-4 minutes.
- Now add tomatoes and cook for 3-4 minutes.
- Add the marinated mutton. Add ½ cup water and 1 teaspoon salt and stir gently.
- Close the lid of the pot and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 20 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually by moving the valve to the venting position. Open the lid of the pot.
Cook The Rice
- Drain the water from the rice and add the soaked rice to the pot over the cooked mutton.
- Add mint leaves, cilantro, green chilies, dried rose petals, and 1 teaspoon salt, and stir gently to combine.
- Close the lid of the instant pot once again and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 4 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid.
- Fluff the pulao gently using a fork and serve hot with raita, sliced onions, and lime wedges.
Can this beautiful looking recipe be cooked on a stove top or in an oven, as I would love to try to make it.
Thank you
Hi Tom, the mutton takes a long time to cook on the stovetop but if you are up for it, then you can definitely cook it in a pan over the stovetop. It will take approximately 1-1.5 hours for the mutton to cook well. Keep adding more liquid as you go to prevent it from burning. Once the mutton is cooked, make sure there is enough liquid left to cook the rice. That would be approximate, 1.5 times the quantity of rice.