Biryani layering (dum pukht)
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Origin
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Description
Dum pukht is the Mughal slow-cooking technique where biryani is assembled in precise layers — partially cooked rice over seasoned meat — then sealed and steamed over very low heat. The sealed pot traps steam, finishing the rice in the aromatic vapours rising from the meat below. Each grain should be separate, flavoured, and perfectly cooked. The dum (steam pressure) is the technique; biryani is its highest expression.
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The Thread
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Flavour Context
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Pillars V — VII
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