Dumpukht means slow oven in Persian. It 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. Here we have a modified version of Dumpukht for your conviniance.

Preparation time: Overnight + 40 minutes

Cooking time: 1 Hour

Serves: 3 - 4 people

Ingredients

  • Chicken 1 whole
  • Boiled rice 1 cup
  • Crushed Black pepper 1 tbsp
  • Turmeric ½ tsp
  • Red chili powder 1 tsp
  • Salt 1 tsp
  • Black pepper ½ tsp (whole)
  • Lemon Juice 4 table sp
  • Ginger/Garlic paste 1 tbsp
  • Almonds 10
  • Raisins 1 tbsp
  • Honey 1 tbsp
  • Butter 2 tbsp
  • Oil 2 tbsp

Procedure

Clean chicken, marinate it with salt, lemon juice and refrigerate it for one whole night.

Make a paste with mixing oil, ginger/garlic paste, crushed black pepper, turmeric and red chili powder.

Also marinate the chicken in and out with the mixture and leave for half an hour.

Fry the dry fruits in butter and add boiled rice,mix well.

Now, add honey and black pepper whole and fill chicken with the rice.

Preheat oven 200 degree and bake chicken for 40 minutes.