Bombay Barbeque Beef Ribs with Kashmiri Rice
Treat Dad on Father's Day with this spicy version of barbeque beef ribs. The Kasmiri rice is fruity, nutty and fragrant - the perfect accompaniment to the ribs.
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Loading... Ingredients
1kg short beef ribs
Marinade
10 ml (2 tsp) garlic/ ginger paste
5 ml (1 tsp) red chilli powder
5 ml (1 tsp) ground coriander
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) turmeric
5 ml (1 tsp) garam masala
½ tsp freshly ground black pepper
45 ml (3 tbsp) olive oil
60 ml (4 tbsp) yoghurt
Salt to taste
For the Kashmiri rice
75 ml (5 tbsp) yoghurt
30 ml (2 tbsp) whole cumin
5 ml (1 tsp) salt
150 g pineapple, chopped
10 – 12 raisins
6 – 7 dried apricots
50 g mint, chopped
1 medium tomato, chopped
1 medium onion, chopped
1 medium cucumber, chopped
150 g cashew nuts
60 g pistachio nuts
500 g paneer (Indian cottage cheese)
½ tsp orange rind
2 – 3 tbsp olive oil
2 – 3 chopped green chilies (to taste)
2 cups cooked Spekko Long Grain Parboiled Rice
45 ml (3 tbsp) chopped fresh coriander
Method
1. First make the marinade for the beef ribs: Combine all the ingredients.
2. Coat each rib with the marinade, cover and refrigerate for at least 3 – 4 hrs or overnight.
3. Barbeque the ribs according to preference.
4. To prepare the rice: Mix the yoghurt with the cumin, salt, pineapple, raisins, apricots and mint.
5. 2. Add tomato, onion, cucumber, cashew and pistachio nuts, paneer, and orange rind.
6. Drizzle oil over chilies, and add.
7. Add the yoghurt mixture to the rice and mix. Garnish with chopped coriander.