Spicy Mutton Pulao(Gosht Pulav) is a delicious recipe made using long grain basmati rice, goat mutton, and spices. This one-pot rice dish is super easy to make and can be made in an instant pot or a traditional pressure cooker.
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 4-5 hours or overnight.
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.
Note - There is no need for any extra water now as the water released by the mutton is good enough to cook the rice.
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.
If goat mutton is not available, you can replace it with lamb too.This recipe can be easily halved or doubled. I made this recipe in my 6-quart instant pot. If you are doubling the recipe, then use a bigger pot. The time of cooking will remain the same.To cook mutton pulao in a traditional pressure cooker, first, marinate the mutton. Then make the masala to cook the mutton in a pressure cooker over medium-high heat. Add the marinated mutton to the cooker along with 1 cup of water and salt and cook for one whistle on high heat. Then reduce the heat to low and cook for 20 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid and add the soaked rice, mint leaves, cilantro, green chilies, dried rose petals, and 1 teaspoon salt, and stir gently to combine. Close the lid again and cook for 2 whistles on high heat. Remove the cooker from heat and let the pressure release naturally. Open the lid and fluff the pulao using a fork. Serve hot.If you don't like whole garam masalas coming in your mouth, then you can tie them in a muslin bag or a cloth and once the pulao is cooked, discard them.Soak 15-20 strands of saffron in ¼ cup milk for an hour and add this saffron milk while cooking the mutton pulao for a richer taste and flavor.Add a few drops of kewra essence to the recipe for a unique flavor.