🇮🇳 Indian Vegetarian

Mysore Dum Pukht Cheera

Name: Mysore Dum Pukht Cheera
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1 tsp Cumin Seeds; 3 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 2 tsp Whole Garam Masala Spices; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 250 g, chopped Amaranth Leaves

🇮🇳 Indian

Mysore kitchens keep their cheera dum pukht close to the chest — this version follows the house rules: slow masala, honest heat. 40 minutes of mostly hands-off cooking.

Prep 15 min Cook 25 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Cumin Seeds1 tsp
Ghee3 tbsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Whole Garam Masala Spices2 tsp
Ground Coriander1 tsp
Red Chili Powder1 tsp
Amaranth Leaves250 g, chopped

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the vegetable oil in a heavy pot until it shimmers.
2
Crackle the cumin until a shade darker and nutty.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Seal the pot with dough and cook on the lowest flame — dum pukht means nothing escapes.
6
Add the amaranth leaves, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Taste before the final simmer — chili brands vary wildly.

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Watch how it's made

Video: MYSORE STYLE MUTTON BIRYANI | MUTTON BIRYANI RECIPE | #muttonbiryani #biryani · on YouTube