25 September, 2025
How To Make Mutton Tomato Pulao
How To Make Mutton Tomato Pulao – Mutton Tomato Pulao is one of those dishes that feels like comfort in a bowl. The juicy mutton cooked in fresh tomato puree, blended with garlic ,coriander leaves and green chillies, creates a flavor that’s hearty and full of warmth. It’s the kind of pulao that fills your kitchen with inviting aromas of coriander and garlic and gathers everyone around the table without even calling them.
Simple yet wholesome, this Mutton Tomato Pulao is perfect for a family meal — no fancy sides needed, just some raita or a crisp salad and you’re all set. It’s a recipe that reminds you of home-cooked goodness, where every bite is satisfying and made with love.
From rich mutton to tender chicken, here are some of the must-try pulaos featured on my blog.
Kolkata Mutton Biryani
Mutton Raan Masala with Flavored Rice
Cocktail Pulao
Pot Rice
Mutton Mastani Pulao
Tips & Variations
- Rice Choice: Use long-grain basmati for the best aroma and texture.
- Tomato Base: Fresh, ripe tomatoes give the pulao a natural tang. If you like it richer, add a spoon of tomato paste.
- Spice Level: Adjust the green chilli paste to your taste – keep it mild for kids or extra fiery for spice lovers.
- Cooking Method: For a softer texture, you can also dum-cook the pulao after combining everything.
- Serving Idea: Garnish with fried onions or a squeeze of lemon juice before serving for added flavor.
Preparation Time: 10 min
Cooking Time: 40 min
Total Time: 60 min
Serves: 4
Ingredients
- Mutton – 300 g
- Basmati rice – 170 g
- Tomatoes – 300 g
- Garlic – 20–30 cloves, finely chopped
- Cumin seeds – ½ tsp
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Green chilli paste – 1–2 tsp (adjust to taste)
- Fresh coriander leaves – 2 cups, finely chopped
- Ghee or oil – 2 tbsp
- Salt – to taste
Method
- Make Tomato Puree
- Wash and cut the tomatoes into halves, removing the caps.
- Add 1 cup water and pressure cook for 3 whistles. Allow pressure to release naturally.
- Blend the tomatoes into a smooth puree using a blender or hand blender. Strain the puree and keep aside.
2. Cook The Mutton
- Wash the mutton well and strain to remove excess water.
- In a pressure cooker, add the mutton, 1 cup of the prepared tomato puree, ginger paste, garlic paste, green chilli paste, and salt.
- Pressure cook for 3 whistles on high flame. Then lower the flame and cook for about 12 minutes or until the mutton is tender.
- Wash the rice well and set aside.
3. Make The Pulao Base
- Wash the rice well and set aside.
- Heat ghee/oil in a heavy-bottomed pot (in which you’ll cook the rice).
- Add cumin seeds and chopped garlic, sauté for 1 minute (do not let the garlic brown).
- Add chopped coriander leaves and sauté for another minute
- Add the rice , do not add water.
4. Combine and Cook
- To the rice, add cooked mutton along with its stock, the remaining tomato puree, and salt.
- Add a little water if needed (just enough to cook the rice).
- Cook uncovered on low flame until the water is absorbed.
- Once the liquid has dried, cover the pot and let it steam on low flame for 10 minutes.
5. Serve
Serve hot with salad or raita.