Lucknowi Dum Pukht
An authentic non-vegetarian recipe from Uttar Pradesh, India
Cook Time
120 mins
Servings
4 servings
Difficulty
HardCategory
Non-VegetarianIngredients
For 4 servings
800g Mutton (bone-in, large pieces)
300g Basmati rice (aged)
300g Onions (thinly sliced, for birista)
150g Yogurt (thick)
20g Ginger paste
20g Garlic paste
80ml Ghee
100ml Oil (for frying onions)
1g Saffron strands
50ml Warm milk
6piece Green cardamom pods
2piece Black cardamom pods
5piece Cloves
2piece Cinnamon stick
3piece Bay leaves
2piece Mace (javitri)
10ml Kewra water (screwpine essence)
10ml Rose water
200g Whole wheat dough (for sealing)
10g Salt
400ml Water
21 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare birista (crispy fried onions): fry thinly sliced onions in oil over medium heat for 15–18 minutes until deep golden brown and crispy. Drain on paper towels and set aside.
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Marinate the mutton: mix with yogurt, ginger paste, garlic paste, half the birista (crushed), salt, and half the whole spices (crushed). Marinate for 4–6 hours or overnight.
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Soak saffron in warm milk for 10 minutes. Set aside.
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Wash and soak basmati rice for 30 minutes. Parboil in salted water with remaining whole spices for 6–7 minutes until 70% cooked (the grain should still have a firm bite). Drain and set aside.
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Heat ghee in a heavy-bottomed handi (pot) over medium heat. Add the marinated mutton and cook on medium-high heat for 10–12 minutes, stirring occasionally, until the meat is seared and the masala is fragrant.
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Add water, cover, and cook on medium-low heat for 30–35 minutes until the mutton is 80% cooked and the gravy has reduced.
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Layer the parboiled rice evenly over the mutton. Drizzle the saffron milk, kewra water, and rose water over the rice.
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Scatter the remaining birista and a drizzle of ghee over the rice.
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Seal the handi tightly with the whole wheat dough (dum seal) to trap all the steam inside.
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Place the sealed handi on a tawa (griddle) over the lowest possible flame. Cook on dum for 35–40 minutes. The dough seal will harden and puff slightly — this indicates the dum is working.
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Break the seal at the table for a dramatic presentation. Gently mix the rice and mutton from the bottom before serving.
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Serve with raita, salan, and sheermal.
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Chef's Tips
The dum (slow steam cooking) is the defining technique — the sealed pot traps all the aromas and moisture, cooking the ingredients in their own steam.
Placing the handi on a tawa (griddle) distributes heat evenly and prevents the bottom from burning during the long dum cooking.
Aged basmati rice is essential — fresh rice absorbs too much moisture and becomes mushy.
Kewra water and rose water are the signature Lucknowi aromatics — do not skip them; they define the dish's floral, perfumed character.
About This Dish
Lucknowi Dum Pukht is a traditional non-vegetarian dish from Uttar Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The dum (slow steam cooking) is the defining technique — the sealed pot traps all the aromas and moisture, cooking the ingredients in their own steam. - Placing the handi on a tawa (griddle) distributes heat evenly and prevents the bottom from burning during the long dum cooking. - Aged basmati rice is essential — fresh rice absorbs too much moisture and becomes mushy. - Kewra water and rose water are the signature Lucknowi aromatics — do not skip them; they define the dish's floral, perfumed character.
Category
Non-Vegetarian
Cook Time
120 mins
Servings
4 servings
Difficulty
Hard