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Biryani Inspired Beef Riblet Rice

Biryani is an ICONIC dish, but the traditional method while absolutely delicious, is time consuming and not too friendly for the novice cook. This version on the other hand is relatively simple and guaranteed to have your guests begging for more.Beef is not generally used in Indian cuisine, and this recipe also works great with mutton belly or chicken thighs, but the richness of the marbled beef fat that oozes from the riblets after it simmers in fragrant spices really helps to enhance flavors and is commonly used in HK-style curry!!
Recipe by: Jou Sun
Servings: 3   |   Time: 45 mins   |   Difficulty: Easy
Ingredients:
From Your Kitchen
  • 3 Tbsp Greek Yogurt
  • 2 tsp Salt
  • 2 Tbsp Raisins (soaked for 20 minutes)
  • 5 Cardamom Pods
  • 1 Bay Leaf
  • 3 Cloves
  • 3 ½ cup Water
From Jou Sun
  • 300g Ribeye
  • 2 tsp Grated Ginger
  • 4 Garlic Cloves
  • ½ Onion (Red or White)
  • 1 Tbsp Organic Biryani Masala
  • 2 sprigs of cilantro
  • 1 Tbsp Ghee or Butter
  • 2 cup Basmati Rice
  • 1 Pomegranate
SHOP INGREDIENTS 

or CUSTOMIZE INGREDIENTS


Cooking Directions
  1. Prepare the beef marinade by putting ginger, garlic, half an onion, greek yogurt, 1 teaspoon of salt, organic Biryani Masala, cilantro and 2 tablespoons of soaked raisins in a blender or food processor to blend into a paste.
  2. Soak the rice in 2 cups of water for 1 hour.
  3. Mix the marinade with the beef and place in fridge for 1 hour (up to a day).
  4. When the beef is done marinating, heat the ghee in a pot and fry of the beef with juices on medium flame, stir repeatedly until the liquid has reduced and the mixture is dry. Adjust the flame if you feel like the mixture may burn.
  5. Turn flame to high, add all the remaining dry ingredients into the pot and stir, cook for a min and then add the remaining 1 ½ cup of water
  6. Let the mixture boil. At this point, taste for seasoning, add more salt to your own liking.
  7. Turn flame to medium low, cover with a lid, and cook until the rice is fluffy (about 12 mins). Turn off flame and let it rest for 10 more mins before serving.
  8. Serve with greek yogurt, and garnish with pomegranates and cilantro.