From Haleem To Hummus, 5 Killer Recipes The Killer Soup Cast Enjoys Cooking In Their Kitchens!

Even before the thriller series was released on Netflix, Killer Soup had taken the world by storm. And now that it is available for all of us to enjoy, it is the perfect show to add some thrill to a family night of Netflix & Chill. But, wouldn’t the night be incomplete without some flavourful dishes to gorge on? Well, if you’re looking for some inspiration, there is nothing better than these delish recipes the Killer Soup cast personally vouchers for. Read on for some irresistible killer recipes!

Killer Recipes From The Killer Soup Cast

1. Mutton Biryani Recipe By Anbu Thasan

Ingredients:

Biryani Masala:

• 1 star anise
• 1 inch cinnamon stick
• 4 cloves
• 1 mace
• 4 cardamom pods
• 1 tsp. peppercorns
• 2 tsp. coriander seeds
• 1 tsp. cumin seeds
• ½ tsp. fennel seeds

Mutton Biryani:

• 2 tbsp. oil
• 2 tbsp. ghee
• 2 bay leaves
• 1-inch cinnamon
• 3 green chillies
• 2 tbsp. ginger garlic paste
• 200g onion
• ½ tsp. turmeric powder
• 150g tomato
• 1-2 tbsp. chilli powder
• ½ cup curd
• Handful of coriander and mint leaves
• 500g mutton
• 2 cups seeraga samba rice
• 3 cups water
• Salt to taste

Method:

1. To prepare biryani masala, grind star anise, cinnamon, cloves, mace, cardamom, peppercorns, coriander seeds, cumin seeds, and fennel seeds into a fine powder.
2. Next, in a pressure cooker, heat oil and ghee; add bay leaves, cinnamon, and sliced onions. Sauté until golden brown.
3. Add ginger-garlic paste, green chillies, turmeric powder, and chilli powder. Stir it well.
4. Add the biryani masala powder, then add sliced tomatoes and cook until soft.
5. Mix in curd, followed by adding mutton pieces, 1 cup water, and salt. Cook for 4 whistles or until the mutton is tender.
6. Add mint and coriander leaves, 2 cups of water, and soaked seeraga samba rice. Cover and cook for 15-20 minutes.
7. Let it rest for 15 minutes before serving.
8. Open and serve the Thalapakatti Mutton Biryani with fresh raita.

Pro tips: Adjust spice levels according to your preference and use high-quality seeraga samba rice for the best results.

Also Read: 10 Renowned Chefs Are Setting A Delicious 156-Ft ‘Hanu’s Table’ Under A Mango Tree Canopy In Chennai

2. Ashvini’s Mutton Biryani Recipe By Anula Navlekar

Ingredients:

• Oil
• 500 gm mutton
• 1 tablespoon pepper
• 1 star anise
• 4 cloves
• ½ teaspoon turmeric
• 1 tablespoon coriander powder
• 2 tablespoons dry methi leaves
• 2 green chillies
• 1 bay leaf
• 1-inch cinnamon stick
• 3 elaichi
• 2 tablespoons chilli powder
• 1 tablespoon ginger garlic paste
• 2 cups rice
• 2 large tomatoes, chopped
• 2 medium onions, julienned
• Ginger, finely chopped
• Garlic, finely chopped
• 1 cup curd
• Juice of half a lemon
• Handful of mint leaves
• Cashews and raisins
• Salt to taste

Method:

1. Julienne the onions and deep fry them until they’re brown.
2. Marinate mutton with salt, turmeric, chilli powder, lemon juice, ginger-garlic paste, and mint leaves.
3. Wash the basmati rice and keep it aside.
4. Next, in a pressure cooker, heat oil, add spices, and fry onions.
5. Add tomatoes or thick curd, ginger-garlic, and marinated mutton and cook it on a high flame.
6. Add coriander powder, pepper powder, dry methi leaves, and green chillies. Add some water and pressure cook the mutton
7. In a separate vessel, add oil and ghee, then whole spices. Add soaked rice, water, salt, and lemon juice, and cook.
8. Once it’s cooked, spread 2/3 cooked rice, add mutton pieces, garnish with fried onions, coriander, and mint, and add the remaining rice.
9. Garnish with fried onions, coriander, mint, cashews, raisins, and, optionally, fried potatoes.

Pro tip: Do not cover after garnishing to prevent discolouration.

3. Hyderabadi Haleem Recipe By Honey Trehan

Ingredients:

• 2 kg mutton
• 2 tsp. ginger paste
• 5 tbsp. urad dal
• 1 tsp. red chilli powder
• 2 cups yogurt (curd)
• 1/2 cup cashews
• 1/2 tsp. peppercorns
• 1/2 cup ghee
• 1/2 cup mint
• Water as required
• 3 tbsp. yellow moong dal
• 2 cups broken wheat (dalia)
• 2 tsp. garlic paste
• 5 tbsp. chana dal
• 1/4 tsp. turmeric
• 1 cup onion
• 1 tsp. garam masala powder
• 1 inch cinnamon stick
• 1 cup coriander leaves
• 6 green chillies
• 3 tbsp. toor dal
• Salt as required

Method:

1. Soak broken wheat for 30 minutes.
2. Pressure cook fat-trimmed mutton with ginger paste, salt, red chilli powder, garam masala, and turmeric.
3. Fry the onions until they’re golden brown and set them aside.
4. Sauté garlic, add whole spices, shredded lamb, green chillies, fresh coriander, and curd. Cook for 10-15 minutes. Next, add some water and bring it to a boil.
5. Boil broken wheat with urad dal, chana dal, toor dal, and yellow moong dal. Add ginger-garlic paste, turmeric, green chillies, and peppercorns. Blend the mixture for a few seconds.
6. Cook shredded lamb with whole spices. Once tender, add blended broken wheat and dal mixture. Simmer and cook slowly for at least half an hour.
7. Serve hot, garnished with fried onions, mint leaves, cashew nuts, lemon wedges, and remaining fresh coriander.

4. Chickpea-Free Hummus By Nasser

Ingredients:

• 1 cup Red Masoor Dal
• 2 Garlic Cloves
• 1 tablespoon Tahini
• 1 tablespoon Lemon Juice
• 1 tablespoon Olive Oil
• Red chilli Powder (to garnish)

Method:

1. Cook masoor dal in a pressure cooker until it’s soft.
2. Once it has cooled down, add it to a mixer, along with an ice cube, and grind it to a fine paste.
3. Add garlic, olive oil, tahini, and lemon juice to the dal paste. Grind to a creamy paste.
4. Transfer it to a bowl and garnish with red chilli powder.
5. Your chickpea-free hummus is ready! 

Also Read: CT Exclusive: Killer Soup Star Konkona Sensharma Shares Her Fave SOUP-erb Recipe With Us

5. Mulligatawny Soup By Nasser

Ingredients:

• 4 cups vegetable stock (carrots, peas, broccoli, and lettuce)
• 1 large onion, finely chopped
• 1/2 cup grated carrot
• 1/2 cup chopped tomatoes
• 1 tsp. celery
• 1 1/2 tbsp. butter/olive oil
• 1 tsp. Madras curry powder
• 1/2 tsp. dhania powder
• Pepper (as per taste)
• 1 1/2 tbsp. besan atta
• 1/2 tsp. turmeric powder

Method:

1. To prepare the soup base, fry the onions until transparent. Next, add chopped carrots and fry.
2. Add curry powder, pepper, turmeric, and besan atta. Mix it well and proceed with chopped tomatoes.
3. Add 2 cups of stock and bring it to a boil for five minutes. Let it cool and strain.
4. Blend the leftover vegetables, add the remaining stock to it, adjust the consistency, and bring to a boil.
5. Garnish with coriander and cooked basmati rice, and enjoy hot!

So, which one of these killer recipes would you try first? 

Cover Image Courtesy: Canva

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