5 Things You Should Know About Dum-Style Cooking At Home

Dum cooking at home is easier than you think. This old-time method of slow cooking has its roots in Mughlai cuisine, where the method was developed to preserve the natural flavours and moisture of ingredients. Dum cooking can retain and evenly distribute heat throughout the cooking process so you get more consistent flavours and a tender texture on meat, veggies and rice. 

Also Read: Want To Have The Perfect Biryani? Try These Tips

Proper Sealing Is Key

In dum cooking, a tight seal is crucial when covering the pot. This helps trap steam and flavours. Using quality spices and fresh ingredients further enhances the overall quality of the dish. You can seal the cooking vessel with dough or aluminium foil; it will trap steam within the pot, allowing ingredients to cook in their own juices, resulting in succulent dishes infused with flavour. 

Monitoring Heat Levels 

Consistent monitoring and control of heat levels in dum cooking guarantee a tender, flavorful, and evenly cooked dish. Dum cooking usually entails sealing the pot tightly to trap steam and heat, allowing the ingredients to cook slowly in their juices. To ensure the process is thorough, it’s essential to pay attention to the heat levels throughout the cooking time. Firstly, choose a heat source that provides consistent and controlled heat. 

Gas stoves with simmer burners or electric cooktops with precise temperature controls are ideal for maintaining a steady heat level. Adjust the flame or temperature setting to achieve a gentle simmer, as excessive heat can lead to uneven cooking or even burning. Additionally, use a heavy-bottomed and well-insulated cooking vessel with a tight-fitting lid. 

This helps in retaining the heat and steam, creating the perfect environment for slow cooking. You can also opt for a kitchen timer which can be helpful to track the cooking time, ensuring that the ingredients are exposed to the right amount of heat for the right time. 

Overnight Marination Can Always Help 

While overnight marination is never mandatory for dum cooking, it serves several purposes. Allowing the ingredients, especially meats, to marinate overnight helps in the deep penetration of flavours. The spices, herbs, and other seasonings have more time to meld with the main ingredients. Marinating meats overnight in acidic components like yoghurt or buttermilk can contribute to the tenderisation of the meat. The acidity helps break down connective tissues, making the meat more tender and succulent during the slow cooking process. 

Invest In A Handi

If you want to try dum cooking more often buy at least one heavy-bottomed handi. There’s a reason handis have been used for centuries for dum cooking; they have a unique ability to retain and evenly distribute heat. The porous nature of the clay imparts a distinct earthy flavour to the dish and the shape and design of the handi allow for optimal sealing, crucial in dum cooking, as it traps steam and flavours. 

While traditional handis are ideal you can also go for heavy-bottomed pans or Dutch ovens, given they have similar heat retention and distribution. Make sure they come with a tight-fitting lid which creates a sealed environment necessary for successful dum-style cooking. 

For Rice Dishes Don’t Skip Par-Boiling

Parboiling may seem like a hassle but it makes a difference in rice dishes, particularly when preparing dishes like Dum Biryani. In this method, rice is partially boiled, until it reaches about 70-80% doneness; this preserves the rice’s texture while ensuring it doesn't become too soft during the prolonged dum cooking. 

The grains should remain slightly firm, with a noticeable bite. Once parboiled, the rice is drained to halt the cooking process. This step is vital in achieving perfectly cooked, separate grains of rice in the final dish. During dum cooking, the partially cooked rice absorbs the flavours of the marinated meat and aromatic spices, resulting in a biryani with distinct layers of taste and texture.