Mutton Pulao Restaurants in Hyderabad
The best places in Hyderabad to eat Mutton Pulao. Our interactive map features all restaurants around Hyderabad who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order Mutton Pulao or dine out.
Menu
Menu
City: Hyderabad, House No. 1-111/6 A, Kondapur, Sher Lingapur Rangareddy, Hyderabad, 500084, India
The Card of Meal Boys (Gachibowli) from Hyderabad contains about 72 different meals and drinks. On average, you pay for a dish / drink about ₹175.
Menu
Menu
City: Hyderabad, Kukatpally Road Near Hi-Tech Station Fisher Man Bar & Restaurant, Hyderabad, 500081, India
The menu of Meal Boys (KPHB) from Hyderabad includes 65 dishes. On average, dishes or drinks on the card cost about ₹176. The categories can be viewed...
Menu
Menu
City: Hyderabad, OV Colony Community Hall Shop-2 Manikonda, Hyderabad, 500089, India
The Menu of Meal Boys (Manikonda) from Hyderabad includes about 66 different meals and drinks. On average, you pay for a dish / drink about ₹198.
Photo by reyes-99
Mutton Pulao
You can find Mutton Pulao in Restaurants. We help you find a restaurant in your area where it tastes best.
Price
The Average price for Mutton Pulao is:
$3.8
Ingredients
MUTTONMEAT
- Qty. 500 grams (500g)
Oil
- Qty. 1 tablespoon (14g)
Onions
- Qty. 3 units (330g)
Green chillies
- Qty. 2 units (90g)
Garlic
- Qty. 1 teaspoon (3g)
Salt
- Qty. 21g
Chilli powder
- Qty. 2 teaspoons (5g)
Turmeric
- Qty. 0.25 teaspoon (1g)
Black pepper
- Qty. 1 teaspoon (3g)
Masala
- Qty. 0.5 teaspoon (1g)
Yogurt
- Qty. 2 tablespoons (31g)
Coriander seeds
- Qty. 1 teaspoon (2g)
Cumin seeds
- Qty. 0.5 teaspoon (1g)
Rice
- Qty. 3 cups (585g)
Onion
- Qty. 1 unit (110g)
Cinnamon stick
- Qty. 1 unit (2g)
Bay leaves
- Qty. 2 units (1g)
Cardamoms
- Qty. 2 units (1g)
Cloves
- Qty. 2 units (0g)
Caraway seeds
- Qty. 0.5 teaspoon (1g)
Coriander leaves
- Qty. 1 tablespoon (1g)
Mint leaves
- Qty. 1 tablespoon (6g)
Water
- Qty. 6 cups (1,420g)
Feedback
These reviews refer only to the mentioned ingredients.