Go Back

Pulao made in Mutton Bone Stock

Course Main
Cuisine Indian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Author Rafeeda


  • 500 gm mutton bones
  • 2 cups water
  • Salt to taste
  • 1 tbsp black pepper corns
  • 2-3 black cardamom
  • 5-6 green cardamom split
  • 2 bay leaf
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 3-4 dried red chillies
  • 1 onion roughly cubed
  • 2 cups basmati rice
  • 2 tbsp ghee
  • 1/2 cup thawed frozen peas optional
  • Salt and pepper to taste


  • Wash the rice well and soak for 30 minutes. Drain and set aside.
  • Meanwhile, in a pressure cooker, combine all ingredients under "for stock". Pressure cook on high for 5-6 whistles. Switch off and allow the pressure to go by itself.
  • Once pressure is gone, drain the stock by running it through a colander. Measure the stock. Add warm water to make it a total of 3 cups.
  • In a large saucepan, melt the ghee. Add the drained rice and toss. Fry for five minutes.
  • Add the stock and increase the flame to high. Bring it to a rolling boil. Add the seasoning and green peas.
  • Bring the flame to bare minimum and cook till the water is all absorbed and rice is done. Toss the rice once in between to ensure even cooking.
  • Serve hot with a dish of choice.


Feel free to add or delete your choices of spices.
You may splutter some cumin seeds before adding the rice for extra flavor.
You can add fried onions and coriander leaves for garnish. I didn't since my family isn't very fond of it.