We’re really enjoyed this, especially with our family dining events.
One story, it was New Year’s Eve and we had planned on 6 for dinner. I mentioned to son John that he might want to have something to eat before heading out. He agreed, next thing I knew we were a party of 12! John’s friends were visiting and he invited them to join. As is our habit, we had made lots so that everyone would have enough and even for some leftovers for New Year’s Day. Checkout my memories.
Here’s home
Checkout Giada De Laurentis’s recipe too.
Prep Time | 30 minutes |
Cook Time | 30 minutes |
Servings |
people
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- 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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- 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
Cook Time | 4 hrs active time 12 minutes |
Servings |
people
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- 5 lbs boneless chuck roast
- To Taste Kosher salt and pepper
- 1/4 cup Extra Virgin Olive Oil
- 2 whole onions chopped
- 6 each clove of garlic, finely minced
- 1 cup red wine such as cabernet sauvignon or pinot noir
- 15+ oz low-sodium beef broth plus extra, as needed
- 1/2 oz dried porcini mushroom
- 1 large sprig rosemary leaves removed and chopped
- 6 sprigs fresh thyme leaves removed and chopped
Ingredients
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- Preheat the oven to 350 degrees F. Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
- Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.
- Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste. Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.
- Cook's Note The cooked pan juices and vegetables can also be pureed in a blender. Recipe courtesy of Giada De Laurentiis
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