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Peshawari Mutton Pulao Recipe

Peshawari Mutton Pulao Recipe

Peshawari Mutton Pulao Recipe

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Cuisine Pakistani
Servings 4


  • 500 gm Mutton 
  • 2 tbsp Ginger Garlic Paste 
  • 1 tbsp Allspice 
  • 2 Black Cardamoms
  • 2 tsp Whole Black Cumin
  • 1 tsp Salt
  • 2 litre Water

For Pulao:

  • ½ cup Oil
  • 1 cup Brown Onion
  • 2 Tomatoes 
  • 2 cups White Chickpeas Boiled
  • 750 gm Basmati Rice Soaked For 1 Hour
  • 5 cups Mutton Stock
  • tsp Cooked Mutton Salt
  • 1 tbsp AllSpice 

For Topping:

  • ½ cup Oil
  • ½ cup  Almonds
  • ¼ cup Raisins 
  • Yellow Food Color (Optional)


  • Prepare stock, add water, knead, ginger garlic paste, spice, allspice, whole spices, salt, cover and cook on low flame for 1 hour till meat tender and 5 cups of stock left. Now remove the mutton pieces on a plate and strain the stock in a bowl.

To Make Pulao:

  • Heat oil in a pot, add brown onion, add in diced tomatoes and cook till tomatoes are mushy, add boiled chickpeas, cook for another 2 mins.
  • Add in cooked mutton pieces with rice, add yakhni, salt and allspice powder, cook on full flame till water dries, lower the flame, leave it on dum, cook for 20 mins. 
  • Heat ghee in a frying pan, fry sliced almonds and soaked raisins till golden, sprinkle on pulao before serving.

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