How to Dum pukht

What You Need to Know

Dum pukht, larhmeen, dampokhtak, or slow oven cooking is an Indian cooking technique in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers. The technique originated during the Mughal Empire and traditions assign its origin in pre-partition India to the reign of Nawab of Awadh Asaf-ud-Daulah (1748–97). The technique is now commonly used in other cuisines such as South Asian, Central Asian, and West Asian.

Steps

1. 1.

   Dum Biryani (Hyderabad, India): Creates distinct layers of flavor while cooking rice and meat simultaneously

2. 2.

   Pukht Korma (Lucknow, India): Develops deep meat flavors and tender texture

3. 3.

   Dum Aloo (Kashmir, India): Infuses potatoes with complex spice aromas

The Science

Primary Reaction

Maillard Reaction

Common Mistakes