The well-known cooking technique – Dum Pukht, which is cooking the dish with steam until it matures, is said to be an innovation of the Royal Kitchens. Being on fire – sealed with dough though it takes hours and hours to prepare, the aroma keeps everyone waiting to relish the flavors of the dish. Getting back to the olden days when the traditional method of slow cooking was practiced in the royal kitchens of the Mughals. The magic behind the deliciousness and mouth-watering delicacies of Mughlai cuisine is the traditional art of slow cooking, known as Dum Pukht, where the dish is cooked until it matures completely. The choices of meat in a clay pot are boneless chicken, lamb, beef, Paneer, fish, or prawns or you may choose to have fish and prawns cooked together.