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

**Dum Pukht** is a luxurious and aromatic slow-cooked dish that originates from the Mughlai kitchens of the Indian subcontinent. The term "Dum Pukht" translates to "slow cooking in steam," where the food is sealed in a pot (often with dough) and cooked on low heat, allowing the flavors to blend beautifully. Here's a recipe for **Traditional Lamb Dum Pukht**, inspired by village-style cooking:

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### **Ingredients**:

#### For the Lamb Marinade:
- **Lamb (bone-in pieces)**: 1 kg
- **Yogurt**: 1 cup
- **Ginger-garlic paste**: 2 tbsp
- **Raw papaya paste** (for tenderizing): 1 tbsp (optional)
- **Green chilies**: 2-3, finely chopped
- **Lemon juice**: 2 tbsp
- **Turmeric powder**: 1/2 tsp
- **Red chili powder**: 1 tsp
- **Coriander powder**: 2 tsp
- **Garam masala**: 1 tsp
- **Salt**: To taste

#### For the Dum Pukht Base:
- **Basmati rice**: 500g, soaked for 30 minutes
- **Onions**: 3 large, thinly sliced
- **Tomatoes**: 3-4 medium, chopped
- **Milk**: 1/2 cup (with a pinch of saffron soaked in it)
- **Whole spices**:
- 2-3 bay leaves
- 4-5 green cardamoms
- 3-4 cloves
- 1 cinnamon stick
- 1 tsp cumin seeds
- **Ghee or clarified butter**: 1/2 cup
- **Fresh coriander and mint leaves**: For garnish
- **Kewra water** (screw pine essence): 1 tsp (optional)
- **Sealing dough**: Prepared with flour and water to seal the pot

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### **Preparation Steps**:

#### 1. **Marinate the Lamb**:
1. In a large bowl, mix lamb pieces with yogurt, ginger-garlic paste, papaya paste, green chilies, lemon juice, and all the spices.
2. Cover and refrigerate for at least 4-6 hours or overnight for the best results.

#### 2. **Prepare the Rice**:
1. Boil water in a large pot with a pinch of salt and whole spices (cinnamon, cardamom, bay leaves, cumin).
2. Add soaked basmati rice and parboil it until it’s 70% cooked. Drain and set aside.

#### 3. **Cook the Lamb Base**:
1. Heat ghee in a heavy-bottomed pot or handi. Fry sliced onions until golden brown and crispy. Set half aside for garnishing.
2. Add tomatoes to the remaining onions and cook until they soften and the oil separates.
3. Add the marinated lamb and cook on medium heat until the lamb is partially cooked and coated with the masala (10-15 minutes).

#### 4. **Layer the Dum Pukht**:
1. In the same pot with the lamb masala, spread half of the parboiled rice evenly.
2. Sprinkle half of the crispy fried onions, chopped coriander, and mint leaves on top.
3. Repeat with another layer of rice and garnish with the remaining fried onions, saffron-infused milk, and kewra water.
4. Drizzle a little melted ghee over the top.

#### 5. **Seal and Cook on Dum**:
1. Seal the pot with a tight-fitting lid or cover it with aluminum foil and place dough around the edges to trap the steam.
2. Cook on very low heat for 30-40 minutes. If using a tawa (griddle), place the pot on it to prevent direct heat and ensure even cooking.

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### **Serving Suggestions**:
- Serve hot with raita, fresh salad, or a side of pickles.
- Garnish with more fresh coriander and mint leaves for added freshness.

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This traditional **Lamb Dum Pukht** is rich, aromatic, and infused with the essence of slow cooking, making it a centerpiece for any feast. Have you ever tried this dish, or are you planning to prepare it? 😊