Authentic Dum Pukht Galouti Kebab Recipe: A Royal Treat from the Nawabi Kitchens
Step into the royal kitchens of Lucknow with this authentic Dum Pukht Galouti Kebab recipe, a dish steeped in Mughlai heritage and Nawabi elegance. These kebabs were originally crafted for the toothless Nawab of Awadh—so tender they would melt in his mouth effortlessly. Made from double-minced mutton, delicately spiced, and slow-cooked using the dum pukht method, each bite captures the essence of centuries-old culinary art. The blend of raw papaya paste, kebab chini, garam masala, and saffron-infused milk adds layers of flavor and softness, making it an unforgettable delicacy.
To prepare, combine the minced mutton with all the spices, papaya paste, browned onion, and a touch of desi ghee and ittar. The secret lies in the mixing—blend the ingredients thoroughly until the mixture becomes smooth and aromatic. Shape into small patties, fry gently in ghee until golden brown, and serve them sizzling hot. Pair your Dum Pukht Galouti Kebabs with flaky sheermal or Mughlai paratha, mint chutney, and onion rings for an experience that transports you straight to a royal Awadhi feast.
How to Make Melt-in-the-Mouth Dum Pukht Galouti Kebabs at Home
Making Galouti Kebabs at home might sound like a chef’s challenge, but with the right ingredients and patience, you can recreate the royal flavors right in your kitchen. The key to perfection lies in using finely minced mutton from the leg or shoulder, which is naturally tender and reddish in color. The raw papaya paste acts as a natural tenderizer, while saffron, rose water (gulab jal), and a dash of ittar lend that signature aroma found only in authentic Awadhi dishes. The slow cooking, or dum, helps the kebabs absorb every bit of flavor while staying irresistibly soft.
Once your mixture is ready, form small, flat rounds and fry them in ghee until beautifully golden. The texture should be so soft that the kebabs almost melt on your tongue, leaving behind a burst of rich, smoky, and aromatic flavor. These Dum Pukht Galouti Kebabs make the perfect centerpiece for special dinners, festive occasions, or when you simply want to indulge in something extraordinary. Each bite tells a story of tradition, craftsmanship, and the timeless charm of Indian royal cuisine.
Click here to check Seekh Kebabs Recipe
Dum Pukht Galouti Kebab Recipe
4
people25
minutes20
minutes310
kcalIngredients
½ kg minced mutton (preferably from the leg or shoulder, double minced)
½ tsp salt
½ tsp red chilli powder
½ tsp kebab chini powder
1 tsp raw papaya paste (to tenderize the meat)
½ tsp garam masala powder
1 tsp ginger-garlic paste
½ tsp saffron (mixed in warm milk)
1 tsp browned onion paste
1 tsp chopped coriander leaves
1 tsp gram flour (besan)
1 tsp desi ghee
1 tsp gulab jal (rose water)
A dash of ittar (natural botanical perfume oil)
1 tsp ghee (for frying the kebabs)
Directions
In a large bowl, combine the minced mutton with salt, red chilli powder, kebab chini, raw papaya paste, garam masala, ginger-garlic paste, browned onion paste, saffron milk, desi ghee, gulab jal, and a dash of ittar.
Mix everything thoroughly until the texture becomes smooth and evenly combined — this step is crucial to achieving the melt-in-the-mouth texture of Galouti Kebabs.
Heat 1 tsp ghee in a pan over medium flame.
Shape the mixture into small, flattened rounds. You may wet your hands slightly to prevent the mixture from sticking.
Fry the kebabs gently on both sides until golden brown.
Serve hot — best enjoyed with sheermal or mughlai paratha for an authentic experience.