Authentic Mutton Dum Pukht Recipe | Royal Mughlai Slow-Cooked Delight D Foody

 

Dum Pukht Recipe D Foody 

Dum Pukht is a traditional slow cooking method that originated in India (South Asia) during the Mughal era, approximately between the 16th and 18th centuries. It was developed in the royal kitchens of the Mughal emperors, where food was cooked in sealed pots over very low heat to preserve its natural aroma, moisture, and rich flavor. This technique does not have a single creator or a specific chef's name, as it was developed collectively by royal Mughal kitchen chefs over time rather than invented by one individual. Today, Dum Pukht has become popular across several countries, especially in India, Pakistan, Bangladesh, Afghanistan, and parts of the Middle East, and it is also served in modern fine dining restaurants worldwide, particularly in luxury South Asian and Mughlai cuisine restaurants.

Step 1: Preparing the meat (Marination)

• Take 1 kg chicken or mutton.
• In a bowl add:
• Yogurt (it makes meat soft)
• Ginger garlic paste (for strong flavor)
• Salt
• Red chili powder
• Turmeric
• Garam masala
• Now mix everything well.

Keep it for at least 30 minutes, but 2 hours is better.

This step is important because it gives deep taste.

Step 2: Preparing base (Onion & oil)

Heat oil or ghee in a heavy pot.

Add

Fried onions

Fried onions give sweet and rich flavor to the dish.

Step 3: Cooking meat

Now add the marinated meat into the pot.

Cook on medium heat for 5 to 10 minutes so spices mix well.

Then add:

Green chilies

Little water (only if needed)

Step 4: Sealing (Most important step)

Now comes the Dum part.

Cover the pot tightly with a lid.

You can also seal it with dough so steam does not escape.

This step traps the steam inside the pot.

Step 5: Slow cooking

Now reduce heat to very low.

Cook

Chicken: 45 to 60 minutes

Mutton: 1.5 to 2 hours

Do NOT open the lid again and again.

Because inside steam is cooking the meat slowly.

Step 6: Final touch

When cooking is done:

Turn off heat

Let it rest for 10 minutes

Now open the lid slowly.

You will see:

Soft meat

Thick gravy

Strong aroma

Serving

Serve hot with

Naan

Roti

Steamed rice

Garnish with coriander and fried onions

Interesting information

Dum Pukht is not just a recipe it is a slow cooking style where food is cooked in a closed pot with steam. The word "Dum" means "breath" and "Pukht" means "to cook", so it means "cooking on slow breath (low heat)".

This method was very famous in the Mughal kitchens, where chefs used to cook meat slowly so it becomes soft, juicy, and full of aroma.