Mutton Dum Piyaza

Mutton Dum Piyaza

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 make sure that the Mehndi – Henna was prepared well in advance by nagging ammi & khalas (maternal aunts). Mind you this was not the instant cone mehndi era. A lot of time and effort was put in preparing dry Mehndi with brewed tea and mustard oil. It was left to sit for hours before it could be applied on the hands.
The kitchen was the most happening & exciting place where Haleem and Kheer was prepared a day before Eid. 6-8 kilos of Kheer – Rice pudding was prepared on the outdoor firewood stove as the big cooking pan - Daighcha (Similar to a Giant stock pot) was too big to fit on the conventional gas stoves in Barri Ammi’s (Nani – Maternal Grandmother) kitchen. The Kheer would take 5-6 hours of physical labor to become thick, creamy and gently pink in color. The trick to perfect Kheer was to stir it constantly for 6 hours to ensure it does not get burnt at the bottom of the pan spoiling the taste and smell of Kheer. That much labor was not one man’s job. So ammi, Khalas, mamoos(maternal uncles), sheeda-the cook, Shayra- The cleaner, Jan Bhai – The driver and Mali Baba –the live in Gardener all took turns to stir the kheer for 6 hours. Barray Abbu(Nana – Maternal Grandfa...

Ambreen Malik


  1. ½ kg Mutton –
  2. 3 Onions Large – sliced
  3. 4 Tomatoes - medium sized – chopped
  4. 1 tsp Ginger paste – Heaped
  5. 1 Tsp Garlic Paste – Heaped
  6. 5 tbsps Oil –  (I prefer sunflower oil)
  7. 2 Cinnamon (1 ½ inch long) Sticks –
  8. 2 Cardamom Black – whole
  9. 1 tsp cumin seeds Roasted (zeera) – . (Heaped - slightly crushed in pestle mortar).
  10. 1 tsp coriander seeds Roasted whole –  (Heaped- slightly crushed in pestle mortar)
  11. 4 chilies Dried red whole –
  12. 6 Cloves –
  13. 8 - 10 Black Peppercorn (whole) –
  14. 1 tsp Salt – . (adjust to taste)
  15. 1 ½ cups Water –
  16. Garnish for Dum (steaming):
  17. 1 Onion Large – sliced in rings
  18. 2 Tomatoes Medium – sliced in rings
  19. 1 green chili thickly cut
  20. 1 tbsp Ginger – Julienne –
  21. 2 Tbsps Oil –
  22. 1 tsp Cumin seeds Roasted – Heaped – crushed


  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  6. 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.

  7. 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.

  8. Lower the heat to the minimum. Now add layers of sliced onions, green chilies, Julienne ginger & tomato slices. Also sprinkle the crush cumin seeds.

  9. Close the lid lightly and let the raw vegetables steam cook over low heat for 15-20 mins.

  10. Open the pan and mix it. Serve it with a garnish of fresh coriander and green chili.

  11. It pairs beautifully with Roghni Naan.

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