Bombay Barbeque Beef Ribs with Kashmiri Rice
These ribs are delightfully spicy. The Kasmiri will become a favourite with your family as an accompaniment to braai's or a meal in itself.
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Loading... Ingredients
1kg beef short 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. Barbecue the ribs according to preference.
4. To prepare the rice: Mix the yogurt with the cumin, salt, pineapple, raisins, apricots and mint.
5. Add tomato, onion, cucumber, cashew and pistachio nuts, paneer, and orange rind.
6. Drizzle oil over chillies, and add.
7. Add the yogurt mixture to the rice and mix. Garnish with chopped coriander.