DEGCHI

Pilau and biryani dishes require a specially shaped pan called a degchi, which is capable of generating steam from within. The food is cooked entirely in the steam, which produces succulent meat or poultry and slender, dry grains of rice. The degchi is traditionally made of either brass or copper, and is pear-shaped, with a narrow neck to help keep all the steam inside, so the food can ‘breathe’ as it cooks. This cooking technique is known as dum. A sticky dough made of flour is used all around the neck of the pan in order to hold the lid in place and to ensure that no steam can escape.