Chicken Dum Pulao Recipe
Ingredients
For Pulao
600grm chicken
500grm basmati rice
2 bay leaves
1 star anise
3 cloves
1 cinnamon stick
2 green cardamom
1 black cardamom
1 mace
10-12 peppercorns
1 tsp cumin
2 medium sized onion
1 tbsp ginger garlic paste
1½ tsp salt
3 tbsp curd
some chopped coriander stems fresh mint leaves
5-6 green chillies
1 medium sized Tomato
2 tbsp cream/malai
4 cups water
2 spoonfuls of oil
Let’s Start Recipe
Today we’re sharing with you a delicious and aromatic *Chicken Dum Pulao* recipe that’s not only bursting with flavor but also looks absolutely delightful. You can make it for special gatherings or whenever you’re in the mood for something rich and satisfying. It’s a recipe your family and guests will surely love, so don’t forget to like the post and share it with friends.
Step 1: Prepare the Chicken
We’ve taken **600g chicken**, washed it thoroughly, and placed it in a strainer so that all the excess water drains out. For the bigger pieces, we’ve made slight cuts so the spices can seep deep inside – giving a rich, flavorful bite.
Step 2: Soak the Rice
We’ve used **500g basmati rice**, washed until the water runs clear, and soaked it for **30–35 minutes**. Soaked rice gives great texture and long grains. You can use any long grain rice of your choice. The key is to wash it well to remove all dirt and starch.
Step 3: Tempering Whole Spices
Heat **2 tablespoons oil** in a large casserole or heavy-bottomed pot. Once the oil is hot, add whole spices:
2 bay leaves
1 star anise
3 cloves
1 small cinnamon stick
2 green cardamoms
1 black cardamom
Half a mace flower
10–12 black peppercorns
½ tsp cumin seeds
Lightly sauté them for a few seconds – **don’t brown them** – just until the aroma releases into the oil.
Step 4: Add Onions & Garlic-Ginger
Add **2 medium-sized onions**, sliced. Sauté them just until soft – **don’t let them brown**, or it may affect the pulao’s color.
After 1–2 minutes, add **1 tablespoon ginger-garlic paste** and fry it until the raw smell disappears.
Step 5: Sear the Chicken
Now add the chicken and fry it until its color changes – about **6–7 minutes**.
Once seared, add:
1½ tsp salt** (adjust to taste)*
3 tbsp whisked yogurt (approx. 50g)** – make sure it’s smooth to prevent curdling
A few coriander stems
A handful of mint leaves
5–6 whole green chilies
Mix everything well and cook until the yogurt water evaporates and the chicken is nicely roasted.
Step 6: Add Tomatoes & Water
Now add **1 medium tomato**, chopped into thin slices. Stir and mix well.
Next, we’ll add **4 cups of water** (for 500g rice = 2 1⁄2 cups = ideal is 5 cups water, but we use 4 to keep it slightly firm and fluffy).
Also add:
* **½ tsp garam masala***
**2 tbsp fresh cream** (you can substitute with milk cream if needed)
Mix well and bring to a boil.
Step 7: Add the Rice
Once the water starts boiling, drain the soaked rice and add it carefully – there should be **no extra water** in the rice.
Mix gently with a light hand.
**Tip: Check for salt now – the water should taste slightly salty. Adjust if needed.
Step 8: Cooking the Pulao
Cover the lid and cook on **medium flame for 7–8 minutes** – until the water level goes below the rice surface.
Now **reduce the flame to low**, place a **foil or cloth for dum**, and seal the lid tightly.Let it cook on dum (low flame) for **5–6 minutes**, then turn off the gas and let it rest **for 15 minutes**.
Bonus: Spicy Kachumber Salad on the Side
While the pulao rests, prepare a quick and refreshing salad.
In a chopper, add:
1 large onion (roughly chopped)
2 mild green chilies
A few cucumber slices
Some tomato pieces* A handful of fresh mint or coriander (or both)
Chop everything finely. Then add:
½ tsp salt (or to taste)
½ tsp Kashmiri red chili powder (for color)
Juice of 1 lemon
Mix well – this salad pairs beautifully with the rich pulao.
Final Reveal:
After 15 minutes, open the pot **from the sides**, not the center – this helps keep the grains long and intact.
You’ll see beautifully cooked, soft, fluffy rice and tender chicken, all infused with the rich aroma of whole spices and herbs. Our **Chicken Dum Pulao** is ready!
Serve & Enjoy!
Serve it with your kachumber salad or mint chutney on the side. It’s a truly satisfying, aromatic dish.
If you enjoyed the recipe, do let us know in the comments:
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