Tabak Maaz Biryani (तबक माज़ बिरयानी)
तबक माज़ बिरयानी (Tabak Maaz Biryani) is a traditional dish from Kashmiri cuisine that features tender, flavorful ribs layered with fragrant rice and aromatic spices. This dish is a true celebration of Kashmiri flavors and is perfect for special occasions or gatherings.
Ingredients
- 500g lamb ribs
- 2 cups basmati rice
- 1 large onion, thinly sliced
- 1/2 cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp fennel powder
- 1 tsp dry ginger powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/4 tsp saffron strands
- 4 cups water
- 4 tbsp ghee
- Salt to taste
Instructions
- Marinate the lamb ribs with yogurt, ginger-garlic paste, fennel powder, dry ginger powder, turmeric powder, garam masala, and salt. Let it marinate for 2 hours.
- Soak the saffron strands in 2 tbsp of warm water.
- Heat 2 tbsp of ghee in a pan and fry the sliced onions until golden brown. Remove and set aside.
- In the same pan, add the marinated lamb ribs and cook until they are tender and browned.
- Wash and soak the basmati rice for 30 minutes. Then, boil the rice with 4 cups of water until it is 70% cooked.
- In a large heavy-bottomed pot, layer the cooked lamb ribs, half of the fried onions, and partially cooked rice. Sprinkle the saffron water and remaining ghee on top.
- Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and aromatic.
- Garnish with the remaining fried onions before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 50g
- Fat
- 15g
Supplies
Heavy-bottomed pot Tight-fitting lid
Tools
Cooking pan Knife Cutting board
Serving suggestions
Serve the Tabak Maaz Biryani hot with raita, salad, and a side of Kashmiri naan for a complete meal.
Tips & tricks
For best results, marinate the lamb ribs overnight to enhance the flavors.
Cost
$25