Dum Pukht Recipe - Traditional Authentic Lamb Dum Pukht Recipe - Village Food

### **Dum Pukht Recipe – Authentic Lamb Dum Pukht**
Dum Pukht is a luxurious and aromatic dish traditionally prepared by slow-cooking meat and rice in a sealed pot to preserve the flavors. This royal dish, known for its tender meat and fragrant rice, originates from the Mughal kitchens and is now a culinary treasure in South Asian cuisine. Let’s prepare an authentic lamb Dum Pukht.

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### **Ingredients**

#### **For the Meat Marinade:**
- Lamb (bone-in pieces) – 1 kg
- Yogurt – 1 cup (thick, whisked)
- Ginger Paste – 1 tbsp
- Garlic Paste – 1 tbsp
- Fried Onions – 1 cup (golden brown and crushed)
- Green Chilies – 4-5 (finely chopped)
- Red Chili Powder – 1 tsp
- Turmeric Powder – 1/2 tsp
- Coriander Powder – 1 tsp
- Garam Masala Powder – 1/2 tsp
- Nutmeg and Mace Powder – 1/4 tsp
- Lemon Juice – 2 tbsp
- Salt – to taste

#### **For the Rice:**
- Basmati Rice – 3 cups (soaked for 30 minutes)
- Water – 6-8 cups (for boiling rice)
- Salt – 1 tbsp
- Whole Garam Masala:
- Bay Leaf – 1
- Cinnamon Stick – 1-inch
- Green Cardamoms – 3-4
- Cloves – 4-5
- Black Peppercorns – 8-10

#### **For Layering:**
- Saffron – a few strands (soaked in 2 tbsp warm milk)
- Milk – 1/4 cup (extra)
- Ghee – 4-5 tbsp
- Fresh Coriander – chopped
- Fresh Mint Leaves – chopped
- Fried Onions – 1/2 cup (for garnish)

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### **Step-by-Step Recipe**

#### **1. Marinate the Lamb:**
1. In a large bowl, mix all the marinade ingredients.
2. Add the lamb pieces and coat them well. Cover and refrigerate for at least 2-4 hours (overnight for best results).

#### **2. Prepare the Rice:**
1. Boil water in a large pot with salt and whole garam masala (bay leaf, cinnamon, cardamom, cloves, black peppercorns).
2. Add the soaked basmati rice and cook until 70% done (grains should still have a bite). Drain the rice and set aside.

#### **3. Assemble the Dum Pukht:**
1. Heat a heavy-bottomed pot or handi and melt 2 tbsp ghee.
2. Add the marinated lamb and spread it evenly at the bottom of the pot.
3. Layer the partially cooked rice on top of the lamb.
4. Drizzle the saffron milk, extra milk, remaining ghee, chopped coriander, and mint over the rice.

#### **4. Seal and Cook on Dum:**
1. Cover the pot with a tight-fitting lid or seal it with dough to trap the steam (dum).
2. Place the pot on low heat and cook for 1.5 to 2 hours. Alternatively, place a tawa (griddle) under the pot to prevent direct heat and ensure even cooking.
3. The dish is ready when the lamb is tender and the rice is perfectly cooked, infused with all the flavors.

#### **5. Garnish and Serve:**
1. Gently mix the layers before serving to combine the rice and lamb evenly.
2. Garnish with fried onions, more coriander, and mint leaves.

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### **Serving Suggestions:**
- Serve Lamb Dum Pukht with **raita** (yogurt dip), pickles, and a fresh salad.
- Pair with naan or parathas for a richer meal.

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### **Tips for Perfect Dum Pukht:**
1. **Seal the Pot Properly:** Use dough or foil to create a tight seal and retain the aroma and moisture.
2. **Use Fresh Ingredients:** Good quality basmati rice, tender lamb, and fresh spices make all the difference.
3. **Slow Cook:** Dum Pukht is all about patience. Let the meat and rice cook slowly to perfection.
4. **Test for Doneness:** Check the meat's tenderness before serving, but avoid over-mixing to preserve the layers.

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This Dum Pukht recipe is a masterpiece of flavor, perfect for special occasions or when you want to treat your loved ones to something extraordinary. Enjoy the royal experience of this timeless dish! 😊