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Mutton Dum Piyaza

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Mutton Dum Piyaza

Description

Each Eid reminds me of the happy Eids I celebrated as a kid at my maternal grandparent’s house in Rawalpindi some 20 or more years ago. It was the hustle and bustle a day before Eid which I found more exciting. Being the eldest grandchild, I believed my job was the most important one. Which was to m...

Cooking Time

Preparation Time :0 Min

Cook Time : 0 Min

Total Time : 0 Min

Ingredients

Serves :
  • ½ kg mutton –
  • 3 large onions – sliced
  • 4 tomatoes - medium sized– chopped
  • 1 tsp ginger paste – heaped
  • 1 Tsp garlic paste – heaped
  • 5 tbsps oil –  (i prefer sunflower oil)
  • 2 (1 ½ inch long) cinnamon sticks –
  • 2 black cardamom – whole
  • 1 tsp roasted cumin seeds (zeera) – . (heaped - slightly crushed in pestle mortar).
  • 1 tsp roasted whole coriander seeds –  (heaped- slightly crushed in pestle mortar)
  • 4 dried red chilies whole –
  • 6 cloves –
  • 8-10 (whole) black peppercorn –
  • 1 tsp salt – . (adjust to taste)
  • 1 ½ cups water –
  • garnish for dum (steaming):
  • 1 large onion – sliced in rings
  • 2 medium tomatoes – sliced in rings
  • 1 green chili thickly cut 
  • 1 tbsp ginger –julienne –
  • 2 Tbsps oil –
  • 1 tsp roasted cumin seeds – heaped – crushed 

Directions

  • Heat 5 tbsps. of oil in a pressure cooker and add the mutton. Sauté it on high heat for 3-4 mins till it changes color on all sides.
  • Add ginger/garlic along with all the whole dried spices to the meat (Cumin, coriander, cloves, cardamom, peppercorns, and cinnamon). Fry for 1-2 mins. Don’t let the garlic burn.
  • Add onions and fry them till they are translucent. No need to brown them. Deglaze the pan as per need with ¼ cup of water and cook the onions further. Ensure nothing gets burnt at the bottom.
  • Add salt and chopped tomatoes. Cook further for 1 minute. Add about a cup of water. Mix and put on the lid to pressure cook the meat. The meat I use takes about 15 mins of pressure cooking resulting in 3/4 of the meat tendering done. The rest is cooked in dum(steaming).
  • Once the pressure cooking has been done, remove the lid and check the tenderness of the meat. Once the meat is tender to your liking then proceed with shifting the meat and the liquid in to a nonstick pan to dry the water over high heat.
  • Watch out for the aggressive boiling bubbles jumping out of the boiling liquid. It will splatter on the stove and hands. Protect your hands, stove can be cleaned later.
  • Once ¾ of the liquid has dried, add 2 tbsps. of oil and cook further till all the water dries up and the oil comes out on the sides.
  • Lower the heat to the minimum. Now add layers of sliced onions, green chilies, Julienne ginger & tomato slices. Also sprinkle the crush cumin seeds.
  • Close the lid lightly and let the raw vegetables steam cook over low heat for 15-20 mins.
  • Open the pan and mix it. Serve it with a garnish of fresh coriander and green chili.
  • It pairs beautifully with Roghni Naan.
Ambreen Malik

Ambreen Malik

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