'10 out of 10'
'It's fantastic... too good'
When the Pakistan cricket team members were asked their opinion on Hyderabadi biryani, they were all praise for the popular dish. In a video posted on the Instagram page of ICC Cricket World Cup, the pak cricketers responded thus, comparing Karachi biryani and the Hyderabadi biryani. "If in the mood for biryani, then 10 out of 10," said Hasan Ali, while Pakistan captain Babar Azam opined it's a bit "spicy,' still rating it 8 out of 10. The young Imam-ul-Haq was all smiles when he said "it's too good" but when asked which one is better, he said it's tough to choose as both are quite good.
In the mood to take this excuse to relish some yummy Hyderabadi dum biryani? We have the recipe for you!
1 kg chicken
2 sliced large onion
3 tbsp ginger-garlic paste
1 ½ tbsp chilli powder
2 tbsp coriander powder
2 tbsp turmeric powder
1 cup curd
Juice of one small lemon
¼ cup chopped coriander leaves
¼ cup chopped mint leaves
Salt, as required
1 kg long-grained Basmati rice
2 tbsp ghee
A litle each of cinnamon sticks, cloves, cumin, pepper and cardamom
2 sliced large onions
½ cup raisins and cashew nuts
2 tbsp ghee
1 tbsp garam masala powder
¾ cup cut coriander leaves
¾ cup cut mint leaves
Cut the chicken into large pieces, clean and rinse well
Make a marinade with all the ingredients required for it and keep in fridge for at least eight hours
Rinse the rice, add to boiling water and let it stay until half-cooked. Drain and keep aside
Heat the ghee, add cinnamon, cloves, cumin, pepper and cardamom to it, stir awhile
Fry onion, cashew nut and raisin along with the spices
Pour ghee in a hard-bottomed vessel and lay the marinated chicken pieces in it
Alternately spread the half-cooked rice, fried ingredients, garam masala powder and the chopped coriander leaves and mint leaves
The leaves and onion mix should be the final layer at the top
Close the vessel tightly and seal with maida dough. Keep on low flame for 25 minutes
Later, put off the flame and after two hours break the dum and serve
Mix the rice and masala with a ladle and transfer to small serving vessels.
Serve with mint chutney and raita