Dum Pukht dish is very famous in Khyber Pakhtunkhwa and in Northern Balochistan. So in this blog, we let you know how to make this famous dish on your own at your own home. It is usually made in two ways, number one; by digging a small place where you can place the meat, and the other way is to make it in a tandoor. The second way of making it in a tandoor is easier than the first one. Dum Pukht cooked in wood fire and clay tandoor.
So at first, take a pot and I have taken 3 Kg beef with half kg white meat put some fat with these a layer and then add meat on the sides of the pot to fill its sides and on the top refill it properly then add half teaspoon salt in it and add some potatoes, tomatoes add some peeled onions and then add green chilly into it. Again put a layer of fat on top of it and then put more meat on top of it again. Add ginger and garlic then add the remaining meat in it some more fat cut them into pieces and fill the pot well then add some green onion, 1 tablespoon more salt in it then cut and put two more tomatoes on top.
Add some black pepper in it for taste and then add 5 tablespoon lemon juice so then apply some flour on its sides and seal it. Apply a thin layer again on the top cover it with a lid and remove the excess flour. To hang the pot you have to choose flexible wires or rods then tie this on a normal barbecue rod and fix its balance so it's not going to tilt. Then hang it in the hot tandoor and check the balance rods too time by time then give it almost 2.45 to 3 hours and let it cook if you love soft meat then give it a maximum of 3 hours.
After 3 hours, open the lid of the tandoor and take out the pot from it. Remove the dried flour around the pot with the help of a knife. So here the famous Dum Pukht is ready and the meat is soft and tasty. Now take out the meat from the pot and put it in a good tray or on a plate and try it with some salad and Chatni.
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