Description
A traditional Afghan dish, Dum Pukht. Made easy in the Instant Pot.
Ingredients
1/4 Cup of cooking oil (or extra fat if your butcher will give it to you)
2 Cups of Aahu Barah rice (soaked and rinsed)
2.25 lb of bone-in meat (lamb or beef)
2 Tablespoons ginger garlic paste
1 chili pepper, diced (optional)
2 teaspoon coriander powder
2 teaspoon cumin seed
1 onion chopped
1 teaspoon salt (to start, must be adjusted as you cook)
1 chopped tomato
1 bouillon cube (optional)
1 Cup of water (adjust for your experience)
Cracked black pepper (to taste)
Instructions
1. Set your instant pot or pressure cooker to saute. If you are using fat, render the fat. If oil, heat until ready to use. Make sure you have rinsed your rice, and it is soaking.
2. Saute your onions. Cook until nice and golden brown.
3. Add your ginger garlic paste. Cook for about 1 minute. Then add your chili pepper. Cook another 30 seconds.
4. Now add your spices of coriander and cumin.
5. Add your meat and ensure it’s covered in spices. Add salt. You want to brown the entire outside of the meat.
6. To build your pressure, add 1 Cup of water. Scrape the bottom. Add a bouillon cube if you wish. Cover and cook on high pressure for 30 minutes.
7. Uncover the rice, salt test, and add some cracked black pepper.
8. Add the soaked and rinsed rice. Also, add your chopped tomato. Cover and cook on high pressure for 20 minutes—the “brown rice” option if you have it.
Notes
Serve with a nice Afghan salata.
