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Traditional Dum Pukht

Traditional Dum Pukht

Jan 05, 2021

Dum means holding food on slow fire’ and pukht means ‘cooking process which means cooking on slow fire.’ Dum pukht cooking uses a round, heavy-bottomed pot in which food is sealed and cooked over a slow fire, preferably a handi (clay pot). Bhuna and dum, or ‘roasting’ and ‘ripening’ of a prepared dish, are the two principal aspects of this cooking style. Herbs and spices are important in this cuisine. The slow roasting process gently helps each of them to release their full flavor. Dum pukht is a simple meaty dish prepared with a mixture of various spices. For a more passionate taste, make marination. Serve with naan or roti.



Dum Pukht is a preparing procedure wherein food is prepared in Handis on a moderate fire. The ultimate result is wealthy in scent and taste. With the dum framework, the extremely well known Murg Mussallam and Shami Kebabs are readied.

History Of Dum Pukht :

The cooking method associated with the Northern Indian subcontinent is Dum pukht (Persian: دم‌پخت‎), larhmeen, or slow oven cooking, in which meat and vegetables are cooked over a low flame, usually in dough-sealed containers with few spices. Conventions date its root to the rule of Nawab Asaf-ud-Daulah (1748–97) in pre-parcel India. In other cuisines, such as Pakistani and North Indian, the process is now widely used.


Dum Pukht Karahi :

Dum pukht Karahi is a common Pakistani and Indian dish where the secret of this recipe lies in the technique used to seal in the aromas, where meat is cooked in a couple of chosen flavors in its own steam and meat juices to totally build up the flavor.



Dum Pukht Pulao:

Dum pukht pulao is another variety of the dum pukht that you can undoubtedly attempt at home and take your customary pulao to a next level. This is one of the best pulao or biryani that you can make and enjoy with your friends and family.


Dum Pukht Biryani :

The common method of cooking dum pukht goes back hundreds of years. Cooking meat dishes are quite often utilized and basically, no water is added, so the meat cooks in its own juices! With lamb, goat meat, or chicken, Dum Pukht Biryani can be made. My favorite is goat meat, so that’s what this recipe calls for but feel free to substitute some of the other meats for it. Dum Pukht Biryani isn’t a dish that can be rushed, but you’ll love it when it’s finished and it’s worth the wait. For your next dinner party, it’s a perfect dish to serve!



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