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Mutton Pulao is a rich, slow-cooked Indian meat curry with tender pieces and aromatic spices. This high protein dish is a carnivore favorite and a hearty option for family dinners.
Rinse basmati rice until water runs clear and soak for 30 minutes. Drain just before cooking.
Heat ghee over medium heat in a heavy-bottomed pot. Add whole spices: cumin seeds, cardamom, cloves, bay leaves, cinnamon stick, and peppercorns; sauté until aromatic, about 1-2 minutes.
Add sliced onions and cook on medium-high heat, stirring often, until golden brown and caramelized, about 12 minutes.
Stir in garlic, ginger, ground spices, and chopped tomato. Sauté until oil begins to separate and mixture thickens, about 4 minutes.
Add mutton pieces; sear on high heat until browned on all sides. Stir in yogurt and salt, mixing well. Reduce to low, cover, and slow-cook for 45 minutes to 1 hour until mutton is tender.
Pour in water, bring to a boil, then reduce to a steady simmer. Add soaked, drained rice and stir gently. Cook uncovered 7-8 minutes until rice rises to the surface.
Reduce heat to low, cover tightly, and steam (dum) for 12-15 minutes. Turn off heat, letting the pulao rest covered for another 10 minutes to finish steaming.
Fluff gently with a fork, remove whole spices, and serve hot.
