Achari Raan Roast with Pulao

This melt-in-your-mouth roast makes the perfect dish to any dinner party or special occasion! With the perfect heat from National Spices, this raan will have tons of flavour but when you combine it with National’s crushed pickle as a secret ingredient, it will elevate your dish to another level. Crushed Pickle will add the perfect zing of spice and tanginess, and when you serve it with spiced Pulao rice, this roasted Raan will leave your mouth watering.

I Made It


For the Mutton Raan:

  • National Crushed Pickle: 350g
  • National Salt: 2 tsp
  • National Black Pepper: 1.5 Tsp
  • National Red Chili Powder: 1 tsp
  • Mutton Raan: 1.5 Kg

For the Pulao:

  • Basmati Rice: 750g
  • Vegetable Oil: 1 cup
  • Red onions – sliced: 1 (medium sized)
  • Yoghurt: 1 cup
  • National Pulao Masala: 3 Tbsp
  • National Salt: 1 Tbsp
  • Water: 4 cups


  • First grab a mixing bowl and combine all ingredients required for the mutton raan and mix thoroughly together to form a paste.
  • Next wash your raan properly and Pat dry. With a knife cut deep diagonal slits into the meatiest part of the raan. This will ensure your meat is infused with tons of flavour!
  • Marinate the raan with the above mixture, making sure to rub the marinade to coat the meat as well as inside the diagonal cuts. Cover with foil and let it rest for 12 to 24 hours.
  • Once you are ready to cook, preheat the oven to 200 degrees Celsius.
  • Roast the raan in the foil for 2 hours at 200 degrees and then reduce the temperature to 180 degrees and cook further for 1 more hour or until tender.

NOTE: When you reduce the temperature to 180 degrees, open the foil and add 1/2 cup water inside the foil wrap in the base of the raan and fold close again.

For the rice:

  • Rinse the rice in cold water till the water runs clear and soak for about 30 minutes.
  • In a medium sized pot, heat oil and fry the onions until golden brown. Take the fried onions out of the oil and set aside.
  • Add the yoghurt, pulao masala and salt into the same oil and cook for about 5 minutes or until the excessive water from the yoghurt has dried.
  • Add water into the pot and bring to a boil. Then add the rice into the boiling water and cover with a lid till your rice is fully cooked.
  • In a large round platter, dish out the rice and spread evenly. Place the cooked raan on top of the rice.
  • To serve, we recommend garnishing the dish with fried onions and fresh cilantro. Serve immediately.