INGREDIENTS
  • 2 tablespoons Vegetable oil
  • 3 medium Red onions
  • 600 g Beef sirloin steak
  • 3 cloves Garlic
  • 1 tablespoon Tomato paste
  • 4 cups Water
  • 1 teaspoon ground allspice
  • 1 teaspoon Sage, dried, ground
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried ginger powder
  • 1 teaspoon ground cinnamon
  • 2 Bay leaves
  • 2 cubes MAGGI Chicken Stock
  • 2 tablespoons butter
  • 2 tablespoons Plain flour
  • 4 cups Milk
  • 1 sachet MAGGI Idea of the Day Béchamel Mix
  • 1 packet Lasagne sheet, dried
  • 1 medium Carrot
  • 2 medium Tomatoes
  • 1 cup grated parmesan cheese

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NUTRITIONAL INFORMATION
Source: https://www.maggime.com/en/recipes/Saudi%20Chicken%20Biryani/14375

  • Energy 708 (Kcal)
  • Protein 40 (g)
  • Total Fat 33 (g)

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HOW TO PREPARE
1
Preheat oven to 175 degrees C and place oven rack to middle position.
2
In a medium sauce pan, heat Vegetable Oil, add Onions, Beef, Garlic and Tomato Paste and sauté together for 2-3 minutes.
3
Add Water, all of the Spices and Herbs and MAGGI Chicken Stock, cover and allow to simmer for 1 hour until beef is fully cooked.
4
Remove beef and shred to small pieces, discard Bay Leaves and reserve sauce.
5
In a medium sauce pan melt Butter, add Flour and sauté for 1 minute, add the reserve sauce from beef to form a smooth and slightly thick sauce.
6
Meanwhile add Milk and MAGGI Béchamel Mix to a large saucepan. Bring to boil with constant stirring and simmer for 2-3 minutes or until the sauce thickens.
7
Add a few spoons of the Sauce on the bottom of a baking dish, layer a row of Lasagna Sheets and add 1/3 of the Carrots, Tomatoes and shredded Beef, place another layer of lasagna sheets and repeat with the filling.
8
Pour remaining sauce over the lasagna sheets and cover the top with Béchamel Sauce. Sprinkle with Parmesan Cheese and bake in a preheated oven for 30 minutes or until golden on top.

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