Dum Pukht

"Dum" mean to Breath In and "Pukht" mean To Cook. Dum Pukht is a traditional Dish which originate from the Mughlai Cuisine and is a popular dish of  Afghanistan, Pakistan and India.

The process allows the Ingredients to cook in their own juices with the steam which enhance its flavor.

Here are many recipes but here I will share my unique and special recipe with you. Follow all the steps. 

 

INGREDIENTS 

For The Meat:

1. 1.5 kg Mutton

2. 3-4 table spoon Lemon Juice

3. 1 medium size Onion

4. 4-5  Garlic cloves

5. 150 gram Fats

6. 1 teaspoon Cumin Powder

7. 1 teaspoon Coriander Powder

8. 1/4 teaspoon Turmeric Powder

9. 1 teaspoon Garam Masala

10. 7-8 Green Chilies

11. Salt to taste 

12. 750 gram Potato

For The Rice:

1. 2 cup Basmati Rice

2. 1 teaspoon Salt or as per taste

3. 2 table spoon Ghee/ Oil

RECIPE

1. Marinate the Mutton with Salt and rest for 1 hour.

2. Wash and Soak Rice for half an hour before cook. Add 4 cups of water, salt and Ghee/oil in a large pan. Drain and cook Rice until 70%.

3. To cook the Mutton, first put a layer of Fats in a large pan.

4. Then layer the Mutton.

5. Now cut Onion into 4 pieces and add to it. 

6. Add potatoes, Garlic cloves, Turmeric Powder, Coriander Powder, Garam Masala and Green chilies to it. Add lemon juice and Cook until tender.

7. Take a heavy bottom vessel and brush some oil. Layer Mutton and Rice.

8. Now seal the vessel with dough to lock the steam or Dum Process.

9. Cook on low flame for 12-15 minutes or until the dough is cooked.

10. Turn off the flame and leave for 5-6 minutes. Then break the seal with knife or fork. 

11. Fluff the Biryani and serve with yogurt or Chutney.