Shahzada Kitchen

Kashmiri Mutton Pulao

Shahzada Rice Variety Used

Premium Super Kernal Basmati Rice (green pack)


Cinnamon stick 1/2 inch piece
Cloves 5
Green cardamoms 5
Black cardamoms 5
Caraway seeds 1/2 tbsp
Ginger 1/2 inch piece
Turmeric powder 1/4 tbsp
Yogurt 1/2 cup
Kashmiri red chilli powder 1 tbsp
Mutton 1/2 kg
Shahzada Rice 2 cups
Onions 2 (sliced)
Sugar 1/2 tbsp
Salt 1 tsp
Oil 2 tbsp


Grind cinnamon, cloves, black and green cardamoms, caraway seeds, ginger and turmeric, till fine and mix it with the yoghurt and set aside. Heat oil in a pan and sauté the ground masala. Set aside. In another pan heat oil and fry the sliced onion till golden brown. Take out half of the fried onions and keep aside. Add the mutton pieces and fry. Add the masala and mix. Now add salt and let the mutton cook with enough water till done. Take out the mutton pieces and measure the gravy. It should be almost double the quantity of rice. If needed you can add boiling water. Put the soaked rice in the mutton gravy along with the mutton and sugar and cook till the rice is done. Garnish with fried onions and serve hot.