Bombay Barbeque Beef Ribs with Kashmiri Rice | Spekko Rice
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Bombay Barbeque Beef Ribs with Kashmiri Rice

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.

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    1kg short beef ribs

    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


    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.

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