The biggest cricketing event is about to begin in India, and we are all prepped up to welcome the 10 teams participating in the Cricket World Cup 2023. Beginning in the month of October, you already have the teams reaching India and trying to get accustomed to the playing conditions here.
The arrival of the Pakistani cricket team got huge media attention, and they were surrounded by reporters and photographers right from the airport to their hotel. While India believes in the philosophy of “Atithi Devo Bhava”, which translates to our guests are like God, the lavish culinary spread that is being served to the cricket team is also in the news.
To begin with, the players started their World Cup tour in India by hitting the training sessions and practicing in Hyderabad. With their first warm-up match scheduled against New Zealand, the Pakistani team enjoyed their first training session in India. What they also enjoyed was the food.
From chicken to mutton and the very famous Hyderabad biryani, the menu had it all. Considering the significance of diet within a player's fitness regimen, it's crucial that we provide nutritious meals that meet international standards for all athletes visiting our country during the World Cup. And the Pakistani team is receiving meals tailored to meet these standards.
Recipe - Chef Ranveer Brar
The team's dietary plan features a variety of delicacies, including lamb chops, butter chicken, grilled fish, and mutton curry, which will be served over time. Given the unavailability of beef for all 10 teams that are participating, including the Indian cricket team, dairy, fish, chicken, and mutton will serve as their primary sources of protein intake.
As for their carbohydrate intake, the main dishes include basmati rice, spaghetti in Bolognese sauce, and vegetable pulao or biryani. It is also necessary that the players get some time to enjoy and indulge during such a long and difficult tour, where their mental and physical strength will be tested, so cheat meals will also be provided as and when requested. One such dish that will be served as a cheat meal is Hyderabadi biryani.
If you too are salivating after reading about hearty meals and delicious dishes, you can go ahead and indulge in a little cheat meal yourself! Here is a simple recipe for Hyderabadi Dum Biryani for you to try:
Ingredients:
For Marinating The Meat:
- 500 grams of chicken
- 1 cup thick curd
- 2 tablespoons of ginger-garlic paste
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
For The Rice:
- 2 cups of long-grain basmati rice
- Water for soaking
- 4-5 cups of water for cooking the rice
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- Salt to taste
Assembling the Biryani:
- 2 large onions, thinly sliced
- 2-3 green chillies, slit lengthwise
- 1/4 cup chopped mint leaves
- 1/4 cup chopped cilantro (coriander leaves)
- 1/4 cup of warm milk
- A pinch of saffron strands (optional)
- Oil for frying onions
Method:
- In a large bowl, combine the chicken with curd, ginger-garlic paste, red chilli powder, turmeric powder, garam masala, and salt.
- Mix well, ensuring that the meat is evenly coated with the marinade.
- Cover and let it marinate for at least 2 hours, preferably overnight in the refrigerator.
- Wash the basmati rice thoroughly until the water runs clear.
- Soak the rice in water for 30 minutes, then drain.
- In a large pot, bring 4-5 cups of water to a boil.
- Add the soaked and drained rice along with green cardamom pods, cloves, cinnamon sticks, and salt.
- Cook the rice until it's 70–80% cooked (the grains should still have a slight bite to them).
- Drain the rice and set it aside.
- Next, heat oil in a deep frying pan and fry the thinly sliced onions until they turn golden brown and crispy.
- Remove the fried onions and place them on paper towels to remove excess oil.
- To begin the layering, take a heavy-bottomed, wide vessel or pot.
- Layer half of the partially cooked rice at the bottom of the pot.
- Add the marinated chicken on top of the rice.
- Sprinkle chopped mint leaves, cilantro, and green chillies over the meat.
- Layer the remaining rice on top of the meat.
- Drizzle warm milk infused with saffron strands over the rice.
- Sprinkle the fried onions on top.
- Seal the pot with a tight-fitting lid or aluminium foil to trap the steam.
- Place the pot on a low flame and cook for 25–30 minutes. You can also place a tava underneath the pot to distribute heat evenly.
- Once the biryani is done cooking, let it rest for a few minutes before opening the lid.
- Gently fluff the biryani with a fork, mixing the layers.