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

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.

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

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