Delhi Biryani Recipe | Mehboob’s Kitchen | Mehboob Khan | Desi Food

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.

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.

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.