summary of Dam Pukht Chapli Kabab with Roghni Naan
Slow Oven or Dum Pukht has become one of the most refined forms of cooking in India and Pakistan, even though the technique is no more than 200 years old. Slow oven means cooking on very low flame, mostly in sealed containers, allowing the meats to cook, as much as possible, in their own juices and bone-marrow. Dam Pukht is commonly used in cuisines like Mughlai, Punjabi and Hyderabadi.
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