The dum process makes …”the meat melt-in-your-mouth-tender.”
During the slow, low cooking process ”...meat, chicken, rice, and
so on begin to relax in the vapor-filled pot. The juices in the
meat and chicken begin to settle, thus making them plump and moist.
The starch in the rice forms a permanent bond that enables the
grains to expand without breaking or cracking.”
