Banarsi Ran Dumphukht Recipe

A technique almost two centuries old is still one of the most refined modes of cooking. Sealing the cooking utensil with dough or conveniently nowadays, with aluminum foil allows the food to cook in its own steam, over a low flame, for a very long time. The result: meat so tender that it falls right off the bone and melts in your mouth. Introduce a part of heritage onto your table with this recipe.

  • Prepare in: 200 mins

1 Star2 Stars3 Stars4 Stars5 Stars

(average: 3.50 out of 5)

Share this recipeShare on Facebook
Share on Tumblr
Pin on Pinterest


  • Mutton Leg (whole) : 2 kg
  • National Iodized Salt : 4 tablespoons
  • National Tikka Boti Masala : 1 Packet
  • Garlic Cloves : 4-5
  • National Ginger & Garlic Paste : 2 tablespoons each
  • National Vinegar : 2 tablespoons
  • National Chinese Chili Sauce : 3 tablespoons
  • Yogurt : half cup
  • Tamarind Pulp (Imli) : 3-4 tablespoons
  • Papaya Paste : 4 tablespoons
  • Egg (beaten) : 1
  • Zarda / Orange Food Color : quarter teaspoon (optional)
  • National Garam Masala : 1 teaspoon
  • Oil : half cup


Make small cuts on the leg. Thoroughly rub with National Iodized Salt and keep it in a strainer. Rest in the refrigerator for at least 1 hour, placing a tray underneath for the drippings.

Wash off the salt from mutton-leg by running it under flowing tap water. Pat dry with a kitchen towel.

Push the garlic cloves in the insertions made earlier on the meat.

Make a paste by combining all the ingredients; rub all over the mutton-leg and marinate for 4-5 hours in the refrigerator.

Place the mutton leg in a pot. Use a thick-bottomed pan or place a tawa underneath the pot. Cover with a tight lid and seal the edges using the roti dough.

Cook on a low heat for about 2-3 hours.

Place the meat carefully on a serving dish. It is best enjoyed as it is or with saffron pulao made with National Pulao Masala and a pinch of saffron.