Hanumanthu Mutton Pulao Secret Recipe: An Ancient and Authentic Biryani from Mysuru

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Mysuru, a city steeped in tradition and rich flavours, is home to the elusive Hanumanthu Mutton Pulao. This age-old recipe has captivated the palates of food enthusiasts for generations. In this blog post, we will take you on a gastronomic journey, revealing the secrets behind the tantalizing Hanumanthu Mutton Pulao and guiding you through the process of recreating this timeless dish in your own kitchen.

The Essence of Hanumanthu Mutton Pulao:

Hanumanthu Mutton Pulao is a celebration of tender mutton pieces, fragrant rice, and a unique combination of spices, resulting in a harmonious blend of flavours that truly embodies the essence of Mysuru’s culinary heritage. While the original recipe remains a closely guarded secret, we have endeavoured to unlock its mystique and present you with an adaptation that promises to satisfy your taste buds.


Pulao Ingredients:

  • Mutton Pieces: 1/2 kg
  • Raw Rice: 1 kg
  • Onion: 2
  • Tomato: 2
  • Ghee: 2 tablespoons
  • Special Masala

Special Masala Ingredients:

  • Ginger (Inji): 2-inch piece
  • Garlic: 5 cloves
  • Coriander
  • Curry leaves
  • Green chilli
  • Mint (Pudina)
  • Salt


  1. Begin by preheating a cooking vessel with a small amount of water.
  2. Place the finely chopped onions and mutton pieces into the vessel.
  3. Sprinkle the special masala, including ginger, garlic, coriander, curry leaves, green chilli, mint, and salt, over the mutton and onions. Mix thoroughly.
  4. Add the ghee and continue to sauté until the mutton is lightly browned.
  5. Pour a splash of water into the vessel and allow the mutton to cook for approximately 1.5 hours, ensuring it becomes tender and succulent.
  6. Meanwhile, rinse the raw rice under cold water until the water runs clear.
  7. In a separate pot, bring water to a boil and add the rice. Cook until the rice is 70-80% done. Drain and set it aside.
  8. Once the mutton is cooked, layer the partially cooked rice on top of the mutton in the vessel.
  9. Dice the tomatoes and sprinkle them over the rice.
  10. Squeeze the juice of half a lemon over the mixture, cover the vessel with a tight-fitting lid, and cook on low heat for another 15-20 minutes to allow the flavours to meld together.
  11. For an authentic touch, you may choose to create “dum” cooking by placing hot charcoal on top of the lid, though this step is optional.
  12. After the final cooking period, remove the lid and gently mix the rice and mutton, ensuring they are evenly combined.
  13. Serve the tantalizing Hanumanthu Mutton Pulao on a plate lined with Vistaraku or Sal tree leaves for an authentic touch. Accompany it with a slice of lemon and onion raita for a complete and satisfying meal.

Hanumanthu Mutton Pulao is not just a dish; it is a testament to Mysuru’s culinary heritage. With its tender mutton, fragrant rice, and a medley of secret spices, this recipe embodies the spirit of tradition and offers a truly unforgettable dining experience. By following our adaptation of this ancient delicacy, you can embark on a culinary adventure and bring the flavours of Hanumanthu Mutton Pulao into your own kitchen. Allow yourself to be transported to the colourful streets of Mysuru as you savour each aromatic bite, appreciating the rich cultural tapestry woven into this remarkable dish.

Jayanth Dev

Jayanth Dev

Jayanth Dev was born on 1st April 1989 in Bangalore, India. He developed an early interest in writing as a result of his fascination as a child with the stories that appeared to him in his dreams. As most of his writings are typically reflections of his dreams, many people refer to him as a dream writer. His passion for the Old Scriptures sparked creative insights that helped him craft lovely tales that are present in all of his novels.