How To Make Mutton Dum Pukht with Rice - Travel With Tanveer

Views

A taste explosion is promised with every mouthful of the culinary marvel that is Mutton Dum Pukht. The kitchens of Indian nobility are where this royal meal first appeared with its rich, aromatic character. Taste buds will be begging for more Mutton Dum Pukht with Rice because of its painstaking cooking method that locks in flavours.

"Dum Pukht" refers to a technique that originated in the royal kitchens of the Mughal emperors and means "slow cooking in steam," Perfected in the Awadhi cuisine of Lucknow, this method involved cooking food in sealed vessels at low heat, letting the rice and meat cook gently in their own juices and resulting in a harmonic fusion of tastes.

Ingredients Required

Mutton Selection

For the best results, choose tender cuts of mutton such as shoulder or leg pieces. Ensure the meat is fresh and cut into medium-sized pieces for even cooking.

Rice Selection

Long-grain Basmati rice is the ideal choice for this dish. Its fragrant aroma and non-sticky texture complement the rich mutton perfectly.

Spices and Herbs

Aromatic spices are the heart of Mutton Dum Pukht. You’ll need:

• Bay leaves
• Cinnamon sticks
• Cloves
• Green cardamom
• Black cardamom
• Mace
• Nutmeg
• Saffron
• Fresh cilantro and mint leaves
• Other Essential Ingredients
• Ghee (clarified butter)
• Onions
• Garlic
• Ginger
• Yogurt
• Lemon juice
• Salt