Dum pukht/ja

シェフのアスマ・カーンが、ダム・ビリヤニを開封しようとしている。

ダム・プクト（Persian: دَم‌ پخت）、ラルミーン、ダンプフタク、またはスローオーブンクッキングは、ムガル帝国と関連付けられる調理技術である。この技術では、肉と野菜を弱火で、通常は生地で密閉された容器の中で調理する。その起源はインド分割以前の時代、アワド太守アサフ・ウッダウラ（1748-97）の治世に遡るとされている。この技術は現在、南アジア料理、中央アジア料理、西アジア料理など、他の料理でも一般的に使用されている。

方法

この言葉は語源的にペルシャ語に由来する。「Dum」は「食べ物を弱火にかける」を意味し、「pukht」は「調理の過程」を意味するため、「弱火で調理する」という意味になる。この調理法は、しばしば最大24時間の調理時間を要する。

Dum pukht cooking uses a round, heavy-bottomed pot, preferably a handi (clay pot), in which food is sealed and cooked over a slow fire. The two main aspects of this style of cooking are bhunao and dum, or 'roasting' and 'maturing' of a prepared dish. In this cuisine, herbs and spices are important. The process of slow roasting gently allows each to release their maximum flavour. The sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains its natural aromas.

In some cases, cooking dough is spread over the container, like a lid, to seal the foods; this is known as pardah (veil). Upon cooking, it becomes a bread which has absorbed the flavors of the food. The bread is usually eaten with the dish.

Legendary origin

Legend has it that when Nawab Asaf-ud-daulah (1748–1797) found his kingdom in the grip of famine, he initiated a food-for-work program, employing thousands in the construction of the Bada Imambara shrine. Large cauldrons were filled with rice, meat, vegetables, and spices and sealed to make a simple one-dish meal that was available to workers day and night. One day the Nawab caught a whiff of the aromas emanating from the cauldron and the royal kitchen was ordered to serve the dish.

Other sources, however, simply state that dum pukht appears to be based on a traditional Peshawar method of cooking dishes buried in sand.

関連項目

• List of cooking techniques/ja