Mutton Berry Pulao is a Parsi Speciality that you Should Try!

The Parsi New Year is celebrated with a lot of gusto and enthusiasm throughout the country. Thus, with such a grand and joyful festival, the responsibility of hosting several guests visiting your home also arises. Hence, it would help if you were prepared with the best recipes to celebrate the occasion accordingly. We have curated the most delicious mutton berry pulao recipe for you. It is one of the most authentic Parsi mutton dishes that adults and children equally love.

What is Parsi Mutton Pulao? 

The mutton berry pulao or the mutton Parsi pulao recipe is the authentic way of making pulao or mutton biryani in Persia. Although it is similar to the traditional way of making mutton biryani, the ingredients differ. Moreover, the method does not entirely resemble the traditional one as well.

The old way of making this Parsi pulao recipe was somewhat complicated and time-consuming. It also used many ingredients that are not readily available in recent times. Hence, this Parsi mutton recipe was adapted to suit contemporary times. It uses saffron strands, bay leaves, star anise, cinnamon, and other aromatic spices that make the rice richer and more flavourful.

Goat Biryani Cut 

At Licious, we deliver fresh meat to your doorstep without any hassles. Our meat is passed through over 150 safety & quality checks. Additionally, the meat is always fresh, never frozen. To achieve this, it is temperature-controlled between 0-4°C. Our mutton is pasture-raised and chosen at the right weight and size for tender meat. As berry pulao is similar to biryani we recommend our Goat Biryani Cut for this dish. It consists of bone-in and boneless pieces, making it ideal for pulao.

Print Recipe

Mutton Berry Pulao Recipe

This Parsi mutton pulao recipe is elaborate, royal, and very authentic. It takes almost an hour to make the recipe and makes for a fantastic meal. 

Course

Main Dish

Cuisine

Parsi

Keyword

Parsi Mutton Berry Pulao

Prep Time

15 minutes

Cook Time

1 hour

Servings

people

Ingredients

• 2 cups of long grain basmati rice Soak in water for 15 mins
• 10-15 in strands of saffron Soak in water for 15 mins
• 2 Bay leaves
• 1 inch of cinnamon
• 3 whole star anise
• 1 Black cardamom
• 1 Large onion Deep-fried and sliced

For the mutton you'll need:

• 500 gms Licious Goat Biryani Cut
• 1 tbsp ginger garlic paste
• 1- inch of cinnamon
• 1- star anise
• 2 Bay leaves
• 4 green cardamom pods
• 1 black cardamom pod
• 2 tbsp ghee
• 6 cups of water
• 1½ tbsp salt

For the decoration:

• 2 Eggs Boiled and quartered
• 1 sliced and deep-fried onion
• 2 tbsp dried apricot
• 2 tbsp seedless raisins
• 3 tbsp berries Preferably cranberries
• 2 tbsp almonds
• 2 tbsp whole cashews

• 3 tbsp berries cranberry or your choice of berry)
• 2 tbsp whole cashews

Course Main Dish Cuisine Parsi Keyword Parsi Mutton Berry Pulao Prep Time 15 minutes Cook Time 1 hour Servings people Ingredients 2 cups of long grain basmati rice Soak in water for 15 mins 10-15 in strands of saffron Soak in water for 15 mins 2 Bay leaves 1 inch of cinnamon 3 whole star anise 1 Black cardamom 1 Large onion Deep-fried and sliced For the mutton you'll need: 500 gms Licious Goat Biryani Cut 1 tbsp ginger garlic paste 1- inch of cinnamon 1- star anise 2 Bay leaves 4 green cardamom pods 1 black cardamom pod 2 tbsp ghee 6 cups of water 1½ tbsp salt For the decoration: 2 Eggs Boiled and quartered 1 sliced and deep-fried onion 2 tbsp dried apricot 2 tbsp seedless raisins 3 tbsp berries Preferably cranberries 2 tbsp almonds 2 tbsp whole cashews 3 tbsp berries cranberry or your choice of berry) 2 tbsp whole cashews

Instructions

1. Please take all the nuts and fry them in oil. Once done, keep them aside.
2. Now, use the ingredients for the preparation of the mutton. Marinate the mutton pieces with ginger/garlic paste.

   
3. Put ghee in a pressure cooker and add the spices like cinnamon, star anise, bay leaves, and cardamoms. Let them crackle.
4. Add the meat, 6 cups of water, and 1 ½ tbsp of salt. Cook for 7-8 whistles.

   
5. Keep the leftover stock and remove the spices.
6. Take the mutton out and set it aside.
7. Take the pressure cooker and add ghee and let it become hot. Add all the whole spices for the rice and let it crackle.
8. Add the goat pieces to the pressure cooker and saute it for 2 minutes on a high flame.
9. Add the soaked rice and saffron to the cooker and the leftover stock from the mutton. Stir them well.
10. Check for salt. If necessary, add more.
11. Add half of the fried nuts and cover the lid. Cook for 3-4 whistles.
12. When done, remove the rice carefully, so the grains do not break.

    
13. Put the pulao in a serving bowl and decorate with the remaining fried nuts, boiled eggs, and fried onions.

    
14. Serve hot!

Recipe Notes

Serving Suggestions Serve with onion kachumber onion. Serve alongside dhansak dal.  If this left you craving a Persian meat dish, then you should try this recipe at home and surprise your family members. Share your pictures with us on Instagram using #MadeWithLicious.