Easy Chicken Dum Pulao
Dive into the mouthwatering world of Chicken Dum Pulao—a quick and protein-packed delight that’s ideal for busy weeknights! With fragrant basmati rice, tender chicken, and a medley of aromatic spices, this dish is all about layering flavors and creating a warm, comforting bowl of goodness. Get ready to impress your taste buds with minimal effort!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Ginger-garlic paste: 2 tbsp (30 ml)
🥩Meat & Seafood(1)
- Chicken: 500 gms (1.1 lbs)
🫙Pantry Staples(2)
- Basmati rice: 250 gms (8.82 oz)
- Sugar: 1 tbsp (15 ml)
🧂Spices & Seasonings(4)
- Black pepper: 1 tsp (5 ml)
- Cumin seeds: 1 tsp (5 ml)
- Garam masala:- 1 cinnamon stick, 3 cardamom, 4-5 cloves
- Salt: as per taste
📦Other(5)
- Bayleaf 1
- Curd: ½ cup or 50 ml (120 ml)
- Green chillies: 5-6 finely chopped
- Kashmiri red chilli powder: 1 tsp (5 ml)
- Tamarind paste: 1 tbsp (15 ml)
Nutrition (per serving)
Calories
477
Protein
29g
Carbs
58g
Fat
14g
👨🍳 Instructions
- 1
Just follow the instructions in the video and you’re set!
- 2
Remember to turn the heat to very low while putting it for dum, otherwise the rice will burn and stick to the pan at the bottom.
💡 Pro Tips
- ✓Soak basmati rice for 30 minutes before cooking to allow 12-15% water absorption, which prevents grains from splitting and ensures even cooking during the dum phase where steam circulation is limited.timing30 minutes|12-15% water absorption
- ✓Marinate chicken in yogurt-spice mixture for 45-60 minutes minimum because lactic acid denatures proteins and tenderizes meat by up to 25%, while also allowing flavor compounds to penetrate 2-3mm into the surface.timing45-60 minutes|25% tenderness increase
- ✓Maintain a heat level of 150-160°C (300-320°F) during dum cooking, not just 'very low'—this is the sweet spot where steam reaches 100°C to cook rice without scorching the base, as direct contact with the pan bottom can reach 180°C and char.technique150-160°C (300-320°F)
- ✓Use a 1:1.5 ratio of rice to liquid (250g rice to 375ml water) because basmati absorbs less water than long-grain varieties, and the dum method loses only 5-8% to evaporation versus 15-20% in open boiling.ingredient1:1.5 rice-to-liquid ratio|5-8% evaporation loss
- ✓Toast cumin seeds dry for 45-60 seconds in the pan before adding oil to activate volatile oils (limonene, pinene) and increase aromatic compound release by 40-60% through thermal decarboxylation.timing45-60 seconds|40-60% aromatic increase
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Easy Chicken Dum Pulao
Dive into the mouthwatering world of Chicken Dum Pulao—a quick and protein-packed delight that’s ideal for busy weeknights! With fragrant basmati rice, tender chicken, and a medley of aromatic spices, this dish is all about layering flavors and creating a warm, comforting bowl of goodness. Get ready to impress your taste buds with minimal effort!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Ginger-garlic paste: 2 tbsp (30 ml)
🥩Meat & Seafood(1)
- Chicken: 500 gms (1.1 lbs)
🫙Pantry Staples(2)
- Basmati rice: 250 gms (8.82 oz)
- Sugar: 1 tbsp (15 ml)
🧂Spices & Seasonings(4)
- Black pepper: 1 tsp (5 ml)
- Cumin seeds: 1 tsp (5 ml)
- Garam masala:- 1 cinnamon stick, 3 cardamom, 4-5 cloves
- Salt: as per taste
📦Other(5)
- Bayleaf 1
- Curd: ½ cup or 50 ml (120 ml)
- Green chillies: 5-6 finely chopped
- Kashmiri red chilli powder: 1 tsp (5 ml)
- Tamarind paste: 1 tbsp (15 ml)
Nutrition (per serving)
Calories
477
Protein
29g
Carbs
58g
Fat
14g
👨🍳 Instructions
- 1
Just follow the instructions in the video and you’re set!
- 2
Remember to turn the heat to very low while putting it for dum, otherwise the rice will burn and stick to the pan at the bottom.
💡 Pro Tips
- ✓Soak basmati rice for 30 minutes before cooking to allow 12-15% water absorption, which prevents grains from splitting and ensures even cooking during the dum phase where steam circulation is limited.timing30 minutes|12-15% water absorption
- ✓Marinate chicken in yogurt-spice mixture for 45-60 minutes minimum because lactic acid denatures proteins and tenderizes meat by up to 25%, while also allowing flavor compounds to penetrate 2-3mm into the surface.timing45-60 minutes|25% tenderness increase
- ✓Maintain a heat level of 150-160°C (300-320°F) during dum cooking, not just 'very low'—this is the sweet spot where steam reaches 100°C to cook rice without scorching the base, as direct contact with the pan bottom can reach 180°C and char.technique150-160°C (300-320°F)
- ✓Use a 1:1.5 ratio of rice to liquid (250g rice to 375ml water) because basmati absorbs less water than long-grain varieties, and the dum method loses only 5-8% to evaporation versus 15-20% in open boiling.ingredient1:1.5 rice-to-liquid ratio|5-8% evaporation loss
- ✓Toast cumin seeds dry for 45-60 seconds in the pan before adding oil to activate volatile oils (limonene, pinene) and increase aromatic compound release by 40-60% through thermal decarboxylation.timing45-60 seconds|40-60% aromatic increase