Goat Or Lamb Meat, An Assortment Of Indian Spices, Rice, Cooked On A Slow Fire. Dum Cooking (a Slow-cooking Method Dating Back To Early Sixteenth Century) Was Introduced To India By The Mughals. Handi (pronounced As “hun-dee”) Is The Cookware Used For Dum Cooking. Dumpukht Is Derived From Persian Meaning 'air-cooked' Or 'baked'. The Earliest Documented Recipe Can Be Found In Ain-i-akbar.
