Entree: Pakistan – Balochistan – دم پخت ➤ Dam Pukht (Slow-cooked in a sealed pot)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 1 hr

Total 3 hrs 10 min

Ingredients

- 2 lb (900 g) bone-in mutton or lamb, cut into large pieces (approx. usable weight)
- 2 cups (370 g) basmati rice, rinsed and soaked 30 minutes
- 1 cup (240 g) plain yogurt
- 4 tbsp (60 ml) ghee (clarified butter)
- 3 large onions, thinly sliced (about 450 g)
- 2 tbsp (30 g) ginger paste
- 2 tbsp (30 g) garlic paste
- 3–4 green chilies, slit (about 1 oz / 30 g)
- 6 green cardamom pods
- 8 whole cloves
- 2 cinnamon sticks (2–3 in / 5–7 cm)
- 2 bay leaves
- 1 tsp (5 g) cumin seeds
- 1 tsp (5 g) coriander powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) Kashmiri red chili powder (or 1 tsp / 5 g mild chili powder)
- 1 tsp (5 g) garam masala
- 1/2 tsp (2.5 g) turmeric powder
- Salt to taste (about 2 tsp / 10 g)
- 2 cups (480 ml) water or meat stock, plus extra as needed
- Pinch saffron strands soaked in 2 tbsp (30 ml) warm milk
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/2 cup (15 g) fresh mint leaves, chopped
- 2 tbsp (30 ml) lemon juice
- 1 lemon, thinly sliced (optional, for layering)

Instructions

1. Marinate the mutton: in a bowl combine mutton pieces, yogurt, ginger paste, garlic paste, turmeric, coriander powder, ground cumin, chili powder, 1 tsp salt, and half the sliced onions. Cover and refrigerate at least 2 hours or overnight for best flavor.
2. Par-cook rice: bring 3 cups (720 ml) lightly salted water to a boil, add soaked rice and cook until 70% done (about 5–6 minutes). Drain and set aside.
3. Brown onions and sear meat: heat 2 tbsp (30 ml) ghee in a heavy-bottomed, oven-safe pot over medium-high heat. Fry remaining onions until deep golden brown and crisp; remove half for garnish. Increase heat, add marinated mutton and sear on all sides until browned, about 6–8 minutes. Add cumin seeds, cardamom, cloves, cinnamon sticks, bay leaves, and green chilies; sauté 1–2 minutes to bloom spices.
4. Add stock and simmer: pour 2 cups (480 ml) water or stock into the pot, stir, cover, and simmer gently until mutton is nearly tender, about 30–40 minutes depending on meat. Skim fat as needed.
5. Layering for dum: preheat oven to 275°F (135°C) or prepare for very low stovetop heat. Lightly grease a separate heavy-bottomed pot if using another vessel. Spread half the par-cooked rice over the mutton in even layer. Sprinkle half the fried onions, half the cilantro and mint, half the garam masala, lemon slices (if using), and half of the saffron-milk. Drizzle 2 tbsp (30 ml) ghee and 1 tbsp (15 ml) lemon juice over the rice. Repeat with the remaining rice and toppings, finishing with saffron-milk.
6. Seal and slow-cook (dum): seal the pot tightly — traditionally with a dough seal or by fitting a heavy lid and wrapping with a clean cloth to trap steam. Bake in preheated oven at 275°F (135°C) for 45–60 minutes, or place sealed pot on very low stovetop heat on a heat diffuser for 45–60 minutes, until rice is fully cooked and meat is fall-apart tender.
7. Rest and serve: remove seal carefully to allow steam to escape. Gently fluff rice into the meat to combine layers, garnish with reserved fried onions, remaining cilantro and mint. Serve hot, accompanied by raita or salad as preferred.