130 Min

Dum Chicken Pulao

The rich cuisine of Hyderabad is a delicious mingling of South Asian, Persian, Turkic, and Arab cultures. Biryani, which is reputed to have come from the Persian culture, is one of the most famous dishes of that region. However, pulao, which usually refers to meat and rice cooked together in a pot, is a little simpler, can be even more delicious especially when made in the ‘dum’ (cooking under steam) style. It is a one-pot-wonder, aromatic yet not too spicy and the Chai Masala, which is slow cooked with the chicken and rice, suffuses the rice with its heady aroma.

This is a big recipe but do note that the pulao tastes even better the next day.

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Cook Time

2 hours and 10 minutes + soak & marination time

Serves

6

Directions

Step 1

Rinse the basmati rice 2 to 3 times, then soak for 2 to 3 hours. Drain. In a medium stockpot, combine the drained rice with the chicken stock, salt and spices and set aside.

Step 2

To marinate the chicken, combine with potatoes, salt, minced garlic, ginger, saffron, red chile powder, cumin and garam masala. Set aside for 2 to hours or overnight if convenient.

Step 3

When ready to cook the cook, first bring the rice mixture to boil over high heat. Cook uncovered, over high heat for 7 to 8 minutes then turn the heat off. The rice is not cooked through yet, but it will finish cooking with the meat.

Step 4

In the meanwhile, using a large Dutch oven or a wok with a tight-fitting lid, over high heat, warm the ghee and add the chai masala. Immediately add the marinated chicken and potatoes.

Step 5

Do not stir the chicken, just spread 1 cup of the fried onions over the chicken. Immediately pour the rice mixture (it will have some liquid) over the chicken and add another cup of fried onions on top of the rice.

Step 6

Turn the heat to its lowest setting and place 2 pieces of foil over the pot then fit the lid over it. This will prevent any steam from escaping from the pilaf.

Step 7

Cook the pilaf for 45 minutes – the chicken will cook from the steam generated from the heat below and the rice and liquid above it. Do NOT open or stir the chicken.

Step 8

Turn the heat off and let the pulao rest for 20 to 30 minutes. Slowly and carefully, remove the foil and add nuts, herbs and more fried onions and gently stir the pulao. Serve immediately.

Notes & Variations

It is best to make this pulao with chicken on the bone, which will have much more flavor than boneless chicken.
Serve this pulao with smoked eggplant raita or a simple green salad.
Using Deghi Mirch with this recipe makes the color brighter. Deghi Mirch is available at most Indian grocery stores.

Ingredients

For the rice:

2 cups long grain basmati rice

4 cups chicken stock preferably Wonderstock

1 teaspoon salt

1 large stick of cinnamon

4 to 5 whole star anise

For the chicken:

3 pounds of skinless chicken on the bone, roughly 8 to 10 pieces

1 pound of par-boiled baby potatoes (optional)

2 teaspoons salt

1 Tablespoon minced garlic

3 Tablespoons ginger puree

Generous pinch of saffron

1 Tablespoon red chile powder

2 teaspoons toasted ground cumin

2 teaspoons Garam Masala

1/2 cup ghee

1.5 Tablespoons Chai Masala

3 cups fried onions

1 cup toasted nuts, cashews, walnuts, almonds or pistachios

1 cup loose herbs like cilantro or mint leaves

Step 1

Rinse the basmati rice 2 to 3 times, then soak for 2 to 3 hours. Drain. In a medium stockpot, combine the drained rice with the chicken stock, salt and spices and set aside.

Step 2

To marinate the chicken, combine with potatoes, salt, minced garlic, ginger, saffron, red chile powder, cumin and garam masala. Set aside for 2 to hours or overnight if convenient.

Step 3

Step 4

In the meanwhile, using a large Dutch oven or a wok with a tight-fitting lid, over high heat, warm the ghee and add the chai masala. Immediately add the marinated chicken and potatoes.

Step 5

Step 6

Turn the heat to its lowest setting and place 2 pieces of foil over the pot then fit the lid over it. This will prevent any steam from escaping from the pilaf.

Step 7

Cook the pilaf for 45 minutes – the chicken will cook from the steam generated from the heat below and the rice and liquid above it. Do NOT open or stir the chicken.

Step 8

Turn the heat off and let the pulao rest for 20 to 30 minutes. Slowly and carefully, remove the foil and add nuts, herbs and more fried onions and gently stir the pulao. Serve immediately.

For the rice:

2 cups long grain basmati rice

4 cups chicken stock preferably Wonderstock

1 teaspoon salt

1 large stick of cinnamon

4 to 5 whole star anise

For the chicken:

3 pounds of skinless chicken on the bone, roughly 8 to 10 pieces

1 pound of par-boiled baby potatoes (optional)

2 teaspoons salt

1 Tablespoon minced garlic

3 Tablespoons ginger puree

Generous pinch of saffron

1 Tablespoon red chile powder

2 teaspoons toasted ground cumin

2 teaspoons Garam Masala

1/2 cup ghee

1.5 Tablespoons Chai Masala

3 cups fried onions

1 cup toasted nuts, cashews, walnuts, almonds or pistachios

1 cup loose herbs like cilantro or mint leaves

Notes & Variations

It is best to make this pulao with chicken on the bone, which will have much more flavor than boneless chicken.
Serve this pulao with smoked eggplant raita or a simple green salad.
Using Deghi Mirch with this recipe makes the color brighter. Deghi Mirch is available at most Indian grocery stores.

Tags:

130 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Chai Masala

$12

A fragrant blend of cardamom, cinnamon, mace, clove and more to liven up a cup of tea.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Garam Masala

$12

An aromatic blend of warm spices usually added at the end of cooking stews or curries.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Ghee Pot

$40

A solid brass pot with steel lining. Ideal for ghee or other kitchen ingredients.

Saffron Box

$40

Crafted brass box to store saffron or anything you wish!

Saffron Box (with Saffron)

$50

Crafted brass box with saffron.

Tags:

130 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Chai Masala

$12

A fragrant blend of cardamom, cinnamon, mace, clove and more to liven up a cup of tea.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Garam Masala

$12

An aromatic blend of warm spices usually added at the end of cooking stews or curries.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Ghee Pot

$40

A solid brass pot with steel lining. Ideal for ghee or other kitchen ingredients.

Saffron Box

$40

Crafted brass box to store saffron or anything you wish!

Saffron Box (with Saffron)

$50

Crafted brass box with saffron.

COOK WITH OUR MASALAS!

We make cooking easy for you - here are the two masalas we use in this recipe!

Masala Tins

Chai Masala

Garam Masala

30 Min

DF

GF

V

Asparagus Pilaf

Adding vegetables to rice is such a wonderful way to pump up flavor and nutrition that making plain rice seems almost boring in comparison. We’ve noticed children particularly like it and it’s one way to get them to eat more vegetables. A nice way to welcome spring is by mincing asparagus and adding it to the pilaf at the end of cooking. This cooks it slightly yet maintains the bright chlorophyll green color of the vegetable as it folds into the flavor of the rice beautifully. Try this rice pilaf on its own or with a curry of your choice.

120 Min

GF

V

Biryani

Biryani usually starts with marinated meat, chicken, vegetables, or beans slow cooked with warm spices, onions, garlic, and ginger to make a base masala. Tomatoes, yogurt, or coconut can be added next. On the lighter side, one can forego the onion masala and make a vibrant fragrant green herb masala, like a salsa verde or pesto (minus the cheese) for quick cooking seafood or vegetable biryanis. Rice is usually prepared separately, and can be cooked in stock or just plain water – saffron and/or warm spices like a large stick of cinnamon, mace flowers, or bay leaves can be added to the rice. I usually cook the rice with oil rather than ghee or butter as the oil facilitates the flakiness of the rice and prevents it from getting sticky. It is best to make the rice last as freshly cooked hot rice is placed over the base masala topped with nuts and dry fruits, tightly sealed, and allowed to rest for at least 20 to 30 minutes for all the flavors to meld. Here is a recipe for a simple garbanzo and vegetable biryani that can be easily adapted to the addition of meat.

25 Min

GF

NF

Black Truffle Pilaf

In this pilaf, the saffron and mace add a sweet note to the earthy truffle.

20 Min

GF

NF

Caramel Pilaf

This technique originates from the Sindh province, where using a touch of caramel to flavor rice with spices and seasonings is fairly common. There is some use of sugar (or jaggery) in the recipe but the final product is not sweet, just a rich and nutty flavor.

60 Min

DF

GF

NF

V

Cauliflower Kale Pilaf

The cauliflower gets soft and buttery while it boils with the rice and the kale adds a slightly bitter hearty touch at the end.

30 Min

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GF

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Cauliflower Lentil Pilaf

The hot rice will wilt the greens and also add tremendous flavor and nutrition to the pilaf.

30 Min

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GF

V

Celery Rosemary Pilaf

If you do not have celery leaves, use half a head of celery, thinly sliced.

30 Min

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GF

V

Citrus Pilaf

Adding zests of orange, lemon or lime to a pilaf can magically transform it to new heights.

20 Min

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GF

NF

V

Clove Masala Pilaf

Cloves are a fragrant spice with magical powers.

90 Min

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GF

NF

V

Coconut Clove Pilaf

Cloves make this a delicious and unique pilaf. Can be eaten as a meal (yes, it’s that good) or as a side.

30 Min

GF

Curry Masala Vegetable Pilaf

Use leftover rice to make this pilaf – even dried up old rice works. It’s lovely for breakfast, lunch or dinner.

30 Min

DF

GF

NF

V

Fennel Pea Pilaf

This pilaf is very good for stimulating digestion.

30 Min

DF

GF

NF

V

Garbanzo Kale Pilaf

This pilaf can make a great meal on its own with just some plain yogurt on the side and also tasted great the next day.

110 Min

GF

Ghee Bhat

This is a take on a traditional rice dish usually made with short grain rice and any kind of meat stock. We used brown basmati rice, which takes a while to cook but absorbs the flavor of the stock beautifully. The aromatic spices, onions and coconut add enough depth of flavor to the rice to be eaten on its own. This rice dish works well with Lamprais, the popular traditional Dutch-influenced dish from the colonial days.

90 Min

GF

NF

Ghee Drippings Pilaf

With a nutty complex aroma, ghee is the golden healing elixir of Indian cooking, touted in Ayurvedic lore to be anti-inflammatory and anti-cancer and for enhancing the flavor of spices. As with most ingredients, the better the butter the more flavorful the ghee. When making ghee the milk solids reduce and concentrate and are usually discarded. However, these milk solids are filled with tremendous flavor so they can be easily used to cook rice with or added to stews and bread doughs.

30 Min

DF

GF

NF

V

Golden Rice

Fragrant cinnamon and saffron balance the pungency of the fresh turmeric.

30 Min

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GF

NF

V

Lentil Pilaf

Can be eaten as is with a curry or can be embellished with roasted vegetables, herbs or nuts and dry fruit.

20 Min

DF

GF

V

Lettuce Fried Rice

Eating vegetables and fruits grown by local farmers with stellar practices is one of the best ways to build immunity in our bodies. Whether it’s by visiting neighborhood farmers markets or getting a farm share, there is no time like the present to support our farmers and ranchers — they need our business. Always looking for ways to incorporate more vegetables into our meals, at the recommendation of a friend, I tossed fried rice with torn lettuce, and it made for a delicious light lunch. The lettuce wilted every so slightly but tasted really good — and who doesn’t love a flavorful, light fried rice?

35 Min

GF

Mushroom Walnut Pilaf

This pilaf can stand on its own or can be used as a phenomenal side dish for grilled or roasted meats. Replacing water with stock gives the pilaf a lovely meatiness.

20 Min

GF

Pomegranate Pilaf

Pomegranate juice adds a slightly sweet and sour flavor to the rice however to get it to this stunning color, slice the beets thinly.

75 Min

DF

GF

V

Purple Cabbage Pilaf

The pilaf is a showstopper when made and can be served alongside grilled meats or vegetables or a simple stew. If you are lucky enough to have leftovers, there are a multitude of ways to enjoy it, if not just straight out of the refrigerator. It can go into a salad, a stir fry or just dumped into a warm stew or curry.

25 Min

DF

GF

NF

V

Simple Basmati Rice

Basmati rice, a long grain rice grown in Northern India, is aged for 2 to 3 years to develop flavor. We like to serve this rice with an intense fragrant curry like the Kerala vegetable stew or a hearty meat stew.

20 Min

DF

GF

V

Spring Pea Pilaf

A pea pilaf is as common in India as mashed potatoes in the United States. We eat it with a simple dal for dinner or on its own with plain yogurt.

30 Min

DF

GF

V

Spring Pilaf

Cabbage may be a humble brassica, but it is packed with plenty of essential phytonutrients and makes a great low-calorie addition to the pilaf

60 Min

GF

Squid Ink Pilaf

Squid ink is a gorgeous addition to rice or curries to create a briny ocean flavor.

45 Min

DF

GF

NF

V

Swiss Chard Pilaf

High in antioxidants and dietary fiber, one cup of braised chard provides more than the recommended daily dose of vitamin A. Enjoy this pilaf with soup or dal, curried lentils.

100 Min

DF

GF

V

Tamarind Rice

This is an adaptation of a traditional South Indian rice that is so delicious it can be eaten just on its own. It is also good cold or at room temperature.

45 Min

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GF

NF

V

Tomato Pilaf

This pilaf can be a meal in itself, however, when paired with a creamy curry, it makes for a winning combination.

50 Min

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GF

NF

V

Turmeric Rice

A basic rice dish but like most dishes in Sri Lanka, it is made with a bit of coconut milk.

30 Min

GF

Vegetable Pilaf

This pilaf tastes even better the next day as the flavors meld together.

30 Min

DF

GF

V

Vegetable Poha

Originally from Maharashtra, a state in the western and central peninsula region of India, poha is now enjoyed across the country in different iterations. In southern India, it is often prepared with cashews and coconut. In Gujarat, the state I was born and raised in, poha is usually cooked with onions, ginger, peanuts and fresh herbs. A bowl of steaming fragrant poha with leftover vegetables made for many a memorable breakfast during my childhood. Even though poha is made from rice, somehow it has a lighter texture but deeper flavor than cooked rice. I always keep a jar of poha tucked away in my pantry to turn into a quick, delicious meal.

45 Min

GF

NF

Yogurt Rice

A staple of South Indian cuisine, particularly during sweltering summers, yogurt rice or curd rice in its simplest form is steamed white rice tossed with plain whole-milk yogurt. It is usually eaten cold at the end of a meal to help aid in digestion and cool the palate after eating spicy, warming foods. In its most glorious form, the yogurt rice combination is tempered with ghee, mustard seeds, red chiles, fresh coconut, curry leaves, herbs, nuts, and dry fruits. There comes a time every summer when the Texas heat cries out for cooling foods like these — that time is now. This version is more like a rice yogurt salad, flavored with saffron, herbs, celery, and lots of tangy seasonings. Keep it tucked away in your refrigerator for 2 to 3 days; the flavors of saffron will only get more luscious and the yogurt rice will make a delicious snack or a side dish.

25 Min

DF

GF

NF

Amchur Chicken

Amchur, a little-known spice, is simply sun-dried green mango powder and makes a great sprinkling spice.

60 Min

Bangla Chicken Roast

With a tropical monsoon climate, the cuisine of Bangladesh has been shaped by its history and the river-line geography. Very similar to the cuisine of West Bengal, India, Bangladesh has rich, aromatic dishes with liberal uses of ghee and was also influenced by the Mughal occupation of India. This chicken roast recipe is inspired by a dish made by a lovely young intern by the name of Ayesha who spent a few months with us at Pondicheri. If you do not have the Indian apricots, use about half the quantity of regular dried apricots but make sure they are not sweetened. It is rich, aromatic and can be eaten just with a side of a pilaf, rotis or warm crusty bread.

120 Min

GF

Black Bean Chicken Pilaf

We love meals that involve one pot and letting the heat do the rest. The aroma will have everyone wondering what’s cooking.

90 Min

GF

NF

Black Pepper Chicken Curry

Hundreds of years ago black pepper was worth its weight in gold, inspiring hundreds of seamen, including Christopher Columbus, to risk their lives looking for India, the land of spices. Over time, black pepper’s magic has been forgotten and it has been relegated to a table or sprinkling spice. But when used singularly in copious amounts, black pepper has a gentle bite with a sweet fragrance. I don’t use cream very often in my curries but this one rounds off the sharp bite of the black pepper and makes for an aromatic rich dish. Like most curries, this one tastes even better the next day when the flavors have mellowed.

60 Min

GF

NF

Black Pepper Chicken Roast

Fresh from a recent trip to Kerala, India, the birthplace of black peppercorns where I got to enjoy them in their tender green state all the way to dried, black pepper is often used as a central flavor. This oven roasted chicken amplifies the sweetness as well as the pungency of black peppercorns.

55 Min

DF

GF

Black Sesame Chicken

While the state of Assam is well known for its tea plantations, the cuisine of Assam has an interesting combination of many indigenous flavors. Black sesame seeds are used abundantly. When Pondicheri was in New York for a few years, a young Assamese chef, Daisy, came to work for us. One day, I asked her to make us something traditional from her home and she made us a wonderful black sesame chicken curry. I still remember the unusual flavor of that curry, mostly from the black sesame seeds – this curry is an ode to Daisy and a delicious departure from the usual curries.

45 Min

GF

NF

Butter Chicken

Every curry house sells their own version. It’s a combination of tandoori or oven baked spiced chicken in a creamy tomato sauce.

55 Min

GF

NF

Cardamom Chicken

This preparation is inspired by the classic Sindhi sayel chicken, which is a one-pot rustic stew with roughly chopped onions.

120 Min

GF

NF

Chicken Bean Stew

Curried beans with meat or chicken makes one of the most satisfying comfort dishes…perfect with rice or good crusty bread and some plain yogurt on the side.

120 Min

GF

Chicken Biryani

Biryani is the decadent aromatic rice dish that was created during the Mughal era of India – it is a mashing of the Persian pilaf and khichri, a traditional Indian lentil and rice stew. In a biryani, all elements are cooked separately and then brought together, allowed to rest for about 30 minutes to an hour before serving. In this biryani, since we are using white meat which tends to dry out very quickly, the chicken is roasted in the oven separately and then added to the rice just at the end. The onion masala adds depth to the flavor of the biryani so caramelize the onions long and slow.

60 Min

GF

NF

Chicken Chettinad

There are many iterations of this curry. It highlights black peppercorns, a signature spice of the region, which have originated from the south of India.

75 Min

GF

NF

Chicken Chettinad Kebabs

Here is a simple oven roasted kebab recipe heavy in aromatic black pepper and other warm spices. The kebabs can be eaten as an appetizer or as a main course with a simple salad on the side or the more traditional pairing with rice and beans or a vegetable curry

45 Min

DF

GF

NF

Chicken Dalcha

Dalcha is a north Indian stew with lentils and meats - the variations are endless.

45 Min

GF

NF

Chicken Harvest Curry

This is a classic curry recipe – we always prefer using chicken on the bone for best results but can be substituted for boneless meat. To make a richer curry, replace the yogurt with heavy cream or coconut milk.

30 Min

GF

NF

Chicken Mince Kebabs

Making little sliders or kebabs from minced meats is one of the most delicious and easy ways to pull off a crowd pleaser.

30 Min

GF

Chicken Pakora with Mint Chutney

Pakoras are the quintessential fritters of India, and after a long day of fasting make for a substantial and delicious starter.

120 Min

NF

Chicken Paratha Pie

A potpie is a crowd pleaser kind of food, especially for children. And while most of the time the crust is made with pie dough, this recipe calls for a paratha, a popular laminated bread from India.

120 Min

GF

Essence of Chicken Pilaf

Persian reign over India lasted several hundred years. In the course of time, Indian and Persian cooking techniques merged, and one of the many dishes created in the kitchens of the royal emperors was the pilaf (or pulao, as they call it in India).

30 Min

GF

Green Masala Chicken

Usually a combination of cilantro, mint, fenugreek, ginger, scallions and serrano chile, green masala curries are fragrant and bright in color and flavor. Here we add chunks of carrot and ground cloves to offset the savory notes and add a touch of sweetness.

GF

NF

Green Masala Chicken Kebabs

Chicken pairs beautifully with the flavors of bright green herbs — so as to maintain the deep green color be careful not overcook the chicken. Leftover are great in a salad or sandwich.

90 Min

GF

NF

Homestyle Butter Chicken

The word “tikka” has its origins in Persian and simply means bits or pieces. Chicken tikka refers to spiced and roasted boneless chunks of chicken. Masala, which technically means a spice or herb blend, refers to the fenugreek-laden, aromatic thick creamy sauce that accompanies the tikkas.

90 Min

GF

NF

Homestyle Chicken Curry

This is one of the simplest curries to make at home. While it is good the day you make it, it is even tastier the next day.

30 Min

GF

NF

Hot & Sweet Chicken

‘Hot and Sweet’ ketchup is one of my favorite condiments and one that always lives in my fridge.

60 Min

DF

Kukul Mas

Cultural influence on Sri Lanka ranges from Indians, Arabs, Malays, Moors, Portuguese, Dutch and the British. The new ingredients that they brought in like tomatoes, potatoes and chiles have been adapted to local preparations. The Sri-Lankans roast their spices to a much darker finish than the Indians do, which characterizes their food as different. This traditional spicy chicken curry of Sri Lanka that is most locals crave when they leave the country. It's rustic and best made with chicken legs on the bone.

70 Min

Lamprais

Lamprais (pronounced lamp-rice), is to Sri Lanka what biryani is to India, a decadent meat and rice dish. The name is derived from lomprijst (meaning rice packet) and it is truly a feast of rice, curries, pickles and sambals and more wrapped up in a tidy banana leaf package. You can go as elaborate as you like.

75 Min

GF

NF

Madras Chicken Wings

This recipe has been in slow development for almost 10 years and we are still tweaking it for perfection. There are two layers of masala for the marinade to get to well seasoned crispy wings!

45 Min

GF

Safed Maas

An ancient Rajasthani delicacy, safed maas is a white curry usually made with red meat. It is also the only curry that is traditionally mild in flavor with no chiles added. We have made this curry with dark meat chicken and a touch of rosemary, which complements the creamy rich sauce. And just like most curries, this one is best a few hours later or the next day.

GF

NF

Sesame Chicken

Tastes good warm, room temperature or served cold. It’s lovely sliced in a salad or on a sandwich.

80 Min

GF

Tamarind Turkey Kebabs

You can make the turkey kebabs ahead of time and finish in the oven when ready to eat. Here is a tamarind glaze that will not only be delicious on grilled vegetables like butternut squash or zucchini but also on meats like chicken or lamb. The glaze will keep in the refrigerator for up to a month.

120 Min

GF

NF

Turkey Leg Roast

Roasting turkey legs with onions and yogurt long and slow infuses the flavor of ginger and rosemary down to the bone.

30 Min

DF

GF

V

Asparagus Pilaf

120 Min

GF

V

Biryani

25 Min

GF

NF

Black Truffle Pilaf

In this pilaf, the saffron and mace add a sweet note to the earthy truffle.

20 Min

GF

NF

Caramel Pilaf

60 Min

DF

GF

NF

V

Cauliflower Kale Pilaf

The cauliflower gets soft and buttery while it boils with the rice and the kale adds a slightly bitter hearty touch at the end.

Drinks

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