Son John’s favorite French dish, some fond memories at home too …
A real treat, but it takes several hours to make.
Prep Time | 30 minutes |
Cook Time | 30 minutes |
Servings |
people
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Ingredients
- 500 grams Basmati rice
- 4 tbsp biryani masala
- 1/2 tsp black cumin seeds
- 1000 grams Chicken pieces
- 1 bunch chopped coriander
- 1 bunch chopped mint
- 2 cups Curd
- 4 tsp garam masala whole
- 4 tbsp ginger garlic paste
- 3/4 cup Golden fried sliced onions
- 50 grams oil
- 3 tsp Red chili powder
- 2 tbsp Rose Water optional
- 1/4 gram Saffron to taste Salt
- 1 cup Sliced onions
Ingredients
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Instructions
- Soak basmati rice in a container for 30 min.
- Take a pan add oil,garam masalas,onions sliced,salt,ginger garlic paste mix well let the onions become into slight golden colour then add the chicken.
- Spread the chicken evenly in the pan then add Biryani masala,green chillies,mint leaves,coriander leaves,lemon juice,red chilli powder,curd close the pan with the lid and cook for 10 min.
- Take a bowl add water to cook rice, let the water boil, then add little oil,salt,zeera and soaked rice into it cook till the rice is done up to 90% once it is done remove it and strain the rice.
- Now remove some chicken in another bowl then add rice,fried onions,mint leaves,coriander leaves,saffron, then add chicken,min,coriander,saffron,onion fried close it with a lid.
- Now take bowl add all purpose flour make dough and seal the lid to avoid steam,keep it oven for 20 min
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Prep Time | 30 minutes |
Cook Time | 3 hours |
Servings |
People
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Ingredients
- 3 1/3 lbs beef rump or flank
- 7 oz bacon with rind on
- 1/5 cup Extra Virgin Olive Oil
- 7 oz carrots
- 7 oz onions
- To Taste salt and pepper
- 1/4 cups all purpose flour
- 1 litre burgundy wine
- 1 litre beef broth
- 1 1/4 tsp tomato paste
- 2 cloves clove of garlic, finely minced
- 3 sprigs thyme
- 3 leaves basil leaves
Baby Onions
- 2/3 lb baby onions
- 1 small piece butter
- 1 tsp Extra Virgin Olive Oil
- 1/2 cup beef broth
- 1 leaf bay
- dash salt and pepper
Mushrooms
- 1 lb champignon Mushrooms
- 2 tbsp Extra Virgin Olive Oil
- 1 clove clove of garlic, finely minced
- 1 tbsp chopped parsley
Ingredients
Baby Onions
Mushrooms
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Instructions
- Cut the beef into large chunks, 2-3 inches (7 cm). Pat them dry with kitchen paper, to remove the excess moisture. Remove the rind of the bacon with a knife but don't throw it away. Cut the bacon into small pieces, cubes or strips; remove any small bones or gristle. Simmer the bacon and the rind in boiling water for about 10 min, skimming off the foam that rises to the top, then drain and set aside. You need an oven-safe, cast-iron casserole with a heavy lid, about 12x13 ¾ inches (30x35cm), large enough to hold all the ingredients.
Baby Onions
- Place it over the heat, add the extra virgin olive oil and heat until hot, then add the blanched bacon; sauté for about 10 min, until light brown, over medium-high heat. Drain with a slotted spoon and sear the meat in the bacon grease; add the meat a few pieces at a time, leaving enough space between them so that they brown evenly on all sides and you don't lose any juices. Keep the heat high; transfer to a plate or a bowl until all the meat has been seared. Be careful not to burn the bottom of the casserole so make sure not to leave it empty. Add the carrots and the onions, roughly cut into cubes, lower the heat a bit and sauté for about 10 min, stirring occasionally. Return the bacon to the casserole, stir, add the meat, salt and pepper. Cook until the meat juices have evaporated, then sift in the flour, in two times. Preheat a fan oven to 480°F (250°C) because we'll place the casserole in the oven for 10 min; after the first 5 min, stir the meat and finish browning. Place the casserole in the oven without the lid. Lower the heat to 265°F (130°C) and change the setting to static, then pour in the wine and the beef broth, the liquid should come about ½ inch (1 cm) over the meat; pour a little of the broth into a small bowl, add the tomato paste and mix to dissolve, then add to the casserole, meanwhile turn on the heat. Add the blanched bacon rind and the herbs, thyme, rosemary and bay, tied together, and crush two cloves of garlic into the casserole. Stir well and bring to a simmer, cover with the lid and place in static oven at 265°F (130°C) for at least 3 hours. The liquid should simmer rather than boil. Our boeuf bourguignon has finished cooking, turn off the heat and allow to cool in the oven. The baby onions are already peeled, slice off the bottom, wash and pat them dry. Do the same with the mushrooms, cut off the root end, wash and cut into quarters, if large, or halves, if small. Begin with the baby onions: put the butter, the oil and a bay leaf in a pan, add the onions and sauté for at least 10 min. Once browned, add the broth, salt and pepper, cover with a lid and cook until softened. Move on to the mushrooms: in a pan, sauté a clove of garlic in oil, add the mushrooms, sauté until they start to release their water, then season with salt and pepper and cook until cooked through but still firm. You can add a sprinkle of chopped parsley. Take the cooled boeuf bourguignon, take out all the meat and set aside; remove the rind, the herb bouquet, then pour all the liquid into the bowl. Return the meat to the casserole, take the mushrooms and transfer to a strainer, so that the drippings drain into the bowl; add the mushrooms to the meat, then repeat with the onions. Add the baby onions to the meat, return the casserole to the stove and blend the liquids with an immersion blender. To skim off the fat, place the bowl in the freezer for at least 30 min until the fat rises to the top, then remove with a spoon.
- Transfer the resulting sauce to a large shallow saucepan and allow to thicken until it coats the back of a spoon. Turn off the heat and ladle the sauce over the meat, mushrooms and baby onions. Serve with rice, cooked in beef broth, or fresh egg tagliatelle.
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