Discover the flavours of southern Karnataka with Kollegal Mutton Nalli Pulao, a regional delicacy from the border town of Kollegal, known for its distinctive short-grained rice and subtle blend of spices. This signature dish stands apart from biryanis for its lightness and depth of flavour.
What makes it unique?
Mutton shanks (nalli) are used instead of the regular biryani cut, adding richness, flavour, and texture to the rice.
The pulao gets its signature aroma from a generous mix of fresh coriander and mint leaves, giving it a refreshing lift.
It’s prepared with Jeera Samba rice, a short-grain variety prized across southern India for its delicate fragrance and perfect bite.
Mildly spiced, elegant, and aromatic, this Kollegal classic embodies the balance of Karnataka’s culinary heritage.
In this video, Chef Aadharsh Tatpathi takes you through each step, from preparing the stock with mutton shanks to layering herbs and rice for that signature white sheen. Perfect for festive feasts, family get-togethers, or a weekend indulgence, this dish brings the flavours of Kollegal straight to your kitchen.
Try it today and experience Karnataka’s regional richness on a plate.
Cuisines of Karnataka Season 4 is an initiative by Prajavani & Deccan Herald.
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