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Rajasthan is famous for its rich cultural history, and its food culture reflects the wealth of its royal past. Royal treats in the area are known for their rich flavours and meticulous preparation. When you look at the royal spread, Jodhpuri Dhuan Maas shines out as a food that is both rustic and royal. Rajasthan's food history combines royal flavours with the raw tastes of local ingredients.
Jodhpuri Dhuan Maas, where "Dhuan" refers to coal and "Maas" to meat, captures the essence of rustic food preparation. This dish is a true example of the ingenious methods employed in Rajasthani kitchens. Traditionally, the meat is slow-cooked over charcoal, allowing the flavours to infuse, creating a smoky and succulent delight. The end result is a dish that reflects both the regality of the region and the simplicity of its culinary roots. Indian actress and celebrity chef Amrita Raichand, hailing from Alibaug, shares a personal connection with this dish. Recalling the desi preparation passed down from her ancestors, she infuses her culinary magic into recreating Jodhpuri Dhuan Maas. In her hometown, she embraces the traditional method of slow cooking over coal, ensuring an authentic taste that resonates with the earthy charm of Rajasthan.
Ingredients:
Mutton- 2 kgs
Oil- 1 cup
Cinnamon sticks - 3-4 pcs
Cloves- 6-7 pcs
Bay leaf- 2-3 nos
Sliced onion - 450gm
Plain curd- 1.5 kgs
Ginger garlic paste - 1/2 cup
Turmeric powder - 2 tsp
Red chilli powder - 2 tbs
Coriander powder - 2 tbs
Salt - To taste
Diced tomatoes - 500 gms
Green chillies - 5-6 nos
Lemon juice - 1 tbs
Freshly Chopped coriander leaves- 1/4cup
Freshly Chopped mint leaves- 1/4cup
For Dhuaan
Charcoal - 2-3pcs
Ghee - 1tbs
Method: Heat some oil in a thick-bottomed handi and add the whole spices to it. Once the aroma fills the air, go ahead and add the thinly sliced onions and sauté them until they turn a lovely golden brown colour. Meanwhile, in a bowl beat the curd along with ginger garlic paste and all powder spices. Once the onion turns a lovely shade of brown, add the curd mixture. Allow it to cook until you notice it starting to release some oil. You can add some mutton pieces to the dish and cook them thoroughly (bhuno) for about 15-20 minutes. To make the mutton mixture even more flavorful, you can dice some fresh tomatoes and add them along with some green chillies. Let it cook for about 20 to 25 minutes. Remember to stir occasionally to prevent burning. Make sure the mutton is cooked through by using a fork to test it. Toss in some chopped coriander and mint leaves with the cooked mutton once the lemon juice has been squeezed. Once the gravy gets thick remove it from the Chulha and give Dhuaan.
For Dhuaan: In a steel bowl, place one or two pieces of coal from the chulha. In the middle of the mutton mixture, place the bowl and drizzle a teaspoon of ghee over it. Keep the handi covered with the lid for 10 minutes. Serve hot with rotis and diced onions.
