11 Traditional Cooking Methods India Is Rediscovering

2. Dum pukht (sealed steam cooking)

Dum pukht is an old Awadhi technique that traps steam and flavor by sealing a pot and cooking gently over low heat. The pot is often sealed with dough or foil so that the steam circulates inside, infusing rice, meat, or vegetables with concentrated aromas (India Food Network, 2025). The result is richly scented dishes and meat that becomes tender without drying out. I remember my aunt sealing a biryani pot with atta dough and letting it sit on a low flame, with the whole house filling with spice perfume. Today chefs adapt dum for oven cooking or use heavy-bottomed pans with tight lids; plant-based cooks make dum-style jackfruit or mushroom biryanis that use the same steam principles. A practical tip: when opening a sealed pot, stand back and lift the seal slowly to let steam escape safely. If you lack a traditional handi, use a heavy oven-safe pot sealed with foil beneath the lid to recreate dum-style results.