This Delhi Biryani is one the yummiest gourmet dishes you would have ever tried. It has a perfect spice palette that will everyone will enjoy!
Watch this Masala TV video to learn how to make Delhi Biryani ,Mexi Melt and Minestrone Soup Recipes. This show of Mehboob’s Kitchen with Chef Mehboob Khan aired on 28 January 2020.
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Delhi Biryani:
Ingredients:
Mutton ½ kg
Rice 3 cup
Oil ½ cup
Garlic 2 tbsp
Ginger 2 tbsp
Onions 2
Garam masala 2 tbsp
Saffron 1 pinch
Red chili powder 3 tbsp
Turmeric powder 1 tsp
Plum 10-12
Cumin 2 tbsp
Coriander powder 2 tbsp
Saffron color 1 pinch
Yogurt 2 cup
Anise 2
Lemons 2
Salt 1 ½ tsp
Milk 2 cup
Method:
Heat oil in a wok and fry the mutton for about 10 minutes. Then add onions, ginger and garlic. Also add turmeric powder and red chili powder. Cook for a minute. Now add salt, 4 cups water and mutton. Cook till it boils. Then add plum and yogurt. Mix well. Now add saffron mixed milk, garam masala, anise, cumin and coriander powder. Cook well until the water dries. Then add saffron color and lemons. Now spread the rice on top and simmer for 15 minutes. Serve hot.
Mexi Melt:
Ingredients:
Tortilla 1 packet
Cheddar cheese (grated) 1 cup
Mozzarella cheese (grated) 1 cup
Beef mince ½ kg
Green chilies (sliced) 2
Oil 5 tbsp
Garlic (chopped) 1 tbsp
Capsicums (sliced) 2
Onion 1 large
Oregano 1 tbsp
Black pepper 1 tbsp
Salt 1 tsp
Tomato paste 1 cup
Black olives ½ cup
Mushrooms 1 cup
Sweet corn 1 cup
Method:
In a pan heat oil and fry garlic for a minute. Then add beef mince and fry on a high heat for 5 minutes. Now add tomato paste, oregano, salt and 2 cups of water. Bring it to boil and cook on a low heat for about 20 minutes. Uncover and dry all the liquid. Set aside. Now in a bowl add the mince, mushrooms, black pepper, black olives, sweet corn, capsicums, onion, cheddar cheese, mozzarella cheese and green chilies. Mix well. Then place the filling on the tortillas, roll and pan fry on a low heat for about 10 minutes. Serve hot.
Minestrone Soup:
Ingredients:
Onion (cubed) 1 large
Garlic (chopped) 2 tbsp
Carrots (cubed) 1 large
Green beans 1 cup
Oregano ½ tsp
Black pepper ½ tsp
Tomatoes (cubed) 1 cup
Tomato puree 1 cup
Chicken stock 1 ½ liter
Elbow pasta 2 cup
Red beans 1 cup
Water ½ liter
Salt 1 tsp
Method:
In a pot add chicken stock, water, tomato puree, oregano and pasta. Cook until it get a boil and becomes soft. Now add black pepper, salt and all the vegetables. Cook for a minute and serve hot.
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