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In India, we use many culinary styles to cook our food. Some dishes are enjoyed boiled, some in pots under the ground with fire on top like undhiyu, and in the tandoor on the coals, we cook kebabs and breads that are the best ways to cook each of these dishes and bring out their flavours completely. Similarly, Dum Pukht, or dampokhtak, is a slow oven cooking technique where "dum" means to keep food on a slow fire and "pukht" means the process of cooking; overall, it means cooking on a slow fire. This method is believed to be associated with the culinary traditions of the Mughal Empire, where meats and vegetables were cooked in a dough-sealed container over a low flame.
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Historical accounts suggest that Nawab Asaf-ud-daulah, who ruled from 1748 to 1797, was captivated by the aroma of dishes cooked using this technique. These dishes were being served to the workers constructing the Bada Imambara shrine during a famine. Enchanted by the rich fragrance, he ordered the royal kitchens to prepare the same dish for him. The Dum Pukht technique has multiple stories of origin, but the unique flavours and aromas produced through this method are unparalleled.
Today, this technique is used to prepare many delectable dishes in dhabas, restaurants, and hotels. However, you can also master this technique at home by following some essential tips provided below.
5 Tips To Master The Dum Pukht Cooking Technique
Use A Heavy-Bottomed Pot
Always use a pot or vessel with a thick bottom layer, as it will prevent the food from getting burned and will ensure it cooks well by its even heat distribution.
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Seal The Pot Well
Before performing the dum pukht method, it is important to seal the pot with ingredients well, as it will trap all the flavour and rich aromas inside the dish. Additionally, sealing the pot with the dough will help to cook all the ingredients slowly and perfectly.
Cook On A Low Flame
To cook with the dum pukht technique, one must be patient and cook the dish inside the pot on a low flame. Doing this will allow all the materials to merge and provide a delicious flavour to the dish.
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Use Good Quality Ingredients
Use high-quality ingredients like high-quality spices and fresh vegetables. On the other hand, if you are using this method to cook non-vegetarian dishes, use tendered meat, as it will create a huge difference to your dish.
Pre-Cook The Ingredients And Layer Them Properly
Before layering, pre-cook the required ingredients, as it will help them to cook evenly. Also, when layering the required ingredients in a pot, make sure to distribute the ingredients properly so that you can prevent your dish from cooking unevenly.
Dishes Prepared With Dum Pukht Technique
There are multiple dishes in which the dum pukht method is incorporated, and some of those are listed below:
Dum Biryani
Dum Biryani is one of the classic choices among Indians. In its culinary process, meat is marinated with yoghurt and a blend of spices and then interposed with partially cooked rice in a pot and sealed using a dough, then the pot is allowed to slow cook. This process results in the flavourful and aromatic smell of the infused spices.
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Nihari
Nihari is a traditional dish from the Lucknowi cuisine. This slow-cooked stew is typically made with b**f or lamb, whereas the Dum pukht method allows the meat to cook to tender while infusing the aromas and flavour of the spices thoroughly as they meld together.
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Dum Aloo and Dal Makhani
Dum aloo and dal makhani can also be cooked with this technique, which showcases its ability to cook vegetarian dishes too. Using this method in these dishes allows the flavours and textures to get more enhanced, creating a hearty and satisfying dish.
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Dum Ka Kofta:
Dum ka kofta is a rich, flavourful dish where spiced meat or vegetable balls (koftas) are slow-cooked in a thick, aromatic gravy using the dum pukht technique. The koftas, made from minced meat or mashed vegetables mixed with spices and herbs, are first fried and then simmered in a gravy of tomatoes, onions, and yoghurt, infused with spices like garam masala, cumin, and coriander. The slow-cooking process allows the flavours to meld, making the koftas tender and lavorful. Dum ka kofta is typically served with naan, roti, or rice, enhancing its rich and aromatic flavours.
