Mutton Kheer Recipe (Mughlai Meaty Rice Pudding) 🥘

Short Description:
Mutton Kheer is a royal delicacy that combines the richness of slow-cooked meat with the sweetness of rice pudding. Blending tender mutton, milk, rice, and aromatic spices, this unusual yet regal dessert dates back to the Mughal era and is often served on special occasions in India and Pakistan.

📊 Recipe Details

• ⭐ Rating: 9.2/10

• 🧠 Difficulty Level: Medium

• 💰 Budget: $6 – $9 USD

• ⏱️ Cooking Time: 1.5 to 2 hours

• 🍽️ Category: Non-Vegetarian

• 🔥 Meal Type: Dessert / Festive Sweet / Celebration Dish

• 👥 Serving Size: 5–6 persons

🧪 Nutrition Facts (Per Serving)

• 🍛 Calories: ~240 kcal

• 💪 Protein: ~9g

• 🥓 Fats: ~12g

• 🍞 Carbohydrates: ~22g

🛒 Ingredients

✅ Core Ingredients:

• 250g mutton (with bone or boneless, finely chopped)

• 1 liter full-fat milk

• ¼ cup basmati rice (washed and soaked for 30 mins)

• ½ cup sugar (adjust to taste)

• ½ tsp cardamom powder

• 1 tbsp ghee

• A pinch of saffron (optional)

• 5-6 cashews and almonds (sliced)

• 1 tbsp rose water or kewra essence (optional)

👨‍🍳 Step-by-Step Instructions

🔥 Step 1: Cook the Mutton

1. In a pressure cooker, add mutton, a little water, and salt.

2. Cook for 4–5 whistles or until very tender.

3. Once cooled, shred or mince the mutton finely.

🍚 Step 2: Prepare the Base

1. In a heavy-bottomed pan, heat 1 tbsp ghee.

2. Add soaked rice and stir until slightly aromatic (~2 mins).

3. Pour in the milk and bring to a boil.

4. Simmer on low, stirring often to prevent sticking.

🥩 Step 3: Add Mutton

1. Once rice is soft, add the cooked shredded mutton.

2. Continue to simmer until the milk thickens and flavors blend (~30–40 mins).

3. Stir in cardamom powder, sugar, saffron, and rose water.

🌰 Step 4: Garnish and Serve

1. Fry cashews and almonds in a bit of ghee.

2. Pour over the kheer.

3. Serve warm or chilled based on preference.

🍽️ Serving

• Serves: 5–6 people

• Best Served: Warm or chilled

• Storage: Refrigerate for 2–3 days in airtight container

• Perfect For: Eid, family feasts, royal dinners, traditional celebrations

💡 Tips

• Use small cuts of mutton or mince for easy blending with the pudding.

• Ensure meat is tender before adding to milk — or it may not mix well.

• Don’t rush the cooking; low and slow yields the best flavor.

• Add condensed milk for an extra creamy texture.

🧾 About the Dish

🌍 Origin & History

Mutton Kheer has its roots in Mughal and Nawabi cuisine, where meat and sweets were often combined to craft indulgent dishes for royalty. While kheer is typically vegetarian, this version reflects the lavish tastes of ancient courts, especially during Eid and other Muslim festivals.

🥄 Taste Profile

• Texture: Creamy, soft rice with juicy meat bits

• Flavor: Sweet, lightly spiced with cardamom and ghee

• Aroma: Fragrant with rose, saffron, and a warm meat undertone

📍 Where Can You Use This Recipe?

• Festivals: Eid, Bakrid, Ramzan iftar

• Family Gatherings: Unique and memorable dessert

• Royal Meals: A twist to traditional kheer, good for impressing guests

• Food Shows or Cultural Menus: Highlighting Mughal and Indo-Persian heritage

👤 Who Should Eat It?

• Non-vegetarians who love fusion desserts

• High-protein seekers looking for dessert options

• Anyone curious to try historic royal recipes

🙅‍♂️ Who Should Avoid It?

• Vegetarians and vegans

• People on a low-fat or low-cholesterol diet

• Those avoiding red meat for health or religious reasons

➕ Bonus Variations

• Chicken Kheer: Substitute with boneless chicken

• Spicy-Sweet Version: Add a small pinch of pepper for contrast

• Dry Fruit Kheer with Mutton: Enrich with raisins, pistachios, and khoya

• Keto-Friendly Mutton Kheer: Use almond milk and erythritol