Dum pukht

Dum Pukht is a cooking technique associated with the Awadh region of India, but also used in other regions such as Punjab, Kashmir, and Hyderabad. The term "Dum" means to 'breathe in' and "Pukht" means 'to cook', thus Dum Pukht can be translated as 'slow oven cooking'. This method of cooking involves placing ingredients in a pot, usually a heavy-bottomed clay pot, sealing it with dough, and cooking it over a slow fire.

History

The origins of Dum Pukht are believed to date back to the 16th century, during the reign of Nawab Asaf-ud-Daulah. It is said that during a famine, the Nawab initiated a food-for-work program, constructing a large wall around the city. During the night, large cauldrons were filled with rice, meat, vegetables and spices, sealed and slow-cooked over wood fires, the next morning the food was given to the workers. The slow-cooking technique, which was used to ensure that the food would last until morning, led to the development of Dum Pukht.

Technique

In Dum Pukht, meat and vegetables are cooked slowly in their own juices, which helps to retain the natural flavors. The food is tightly sealed in a handi or a heavy-bottomed pot with a lid, and the edges are sealed with dough to prevent the steam from escaping. The food is then cooked over a slow fire, allowing the ingredients to cook in their own juices and absorb the flavors of the herbs and spices. This method of cooking is known for the distinct aroma and flavors it imparts to the food.

Dishes

There are many dishes that are prepared using the Dum Pukht method. Some of the most popular ones include Biryani, Korma, Nihari, and Haleem. These dishes are known for their rich and aromatic flavors, and are a staple in many Indian households and restaurants.

See Also

• Indian Cuisine
• Awadhi Cuisine
• Mughlai Cuisine

References

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