Golden Pulao
Ingredients: beef shank, ghee, sliced ginger, garlic cloves, coriander · 390 min cook time · 685kcal · ~₩64,800
Ingredients
1개 beef shank, 0.5컵 ghee, 0.33컵 sliced ginger, 0.5컵 garlic cloves, 4큰술 coriander, 2큰술 cumin, 20개 cloves, 1큰술 ajwain seeds, 2큰술 red chili flakes, 4큰술 salt, 1개 red onion, 6개 black cardamom, 8개 green cardamom, 4개 cinnamon sticks, 1큰술 black pepper, 2컵 golden raisins, 2컵 cooked chickpeas, 4컵 washed basmati rice, 0.5컵 cilantro, 1파운드 lamb shoulder, 3큰술 Greek yogurt, 1.25작은술 kosher salt, 0.5컵 neutral oil, 1개 peppers
Instructions
1. Sear the beef shank on all sides in 4 tablespoons of ghee until golden brown. This can also be done in a very hot oven with convection heat.
2. Remove the shank. Add 1/3 cup sliced ginger and 1/2 cup garlic cloves to the pan. Sauté over medium heat until lightly caramelized.
3. Add 4 tablespoons coriander, 2 tablespoons cumin, 20 cloves, 1 tablespoon ajwain seeds, 2 tablespoons red chili flakes, and 4 tablespoons salt to the pan. Return the beef shank to the pan.
4. Add enough water to cover the shank halfway (around 7.6 cups). Bring to a boil, then cover with aluminum foil and cook at 350°F (175°C) for 5.5 hours (or 4 hours for chuck roast).
5. Remove the beef shank from the pot. Strain out all the spices from the liquid and skim off most of the fat. Reserve the liquid for later.
6. For the rice spices, heat a pan over medium heat and add 6 black cardamom, 8 green cardamom, 1 tablespoon cumin seeds, 4 small sticks of cinnamon, and 1 tablespoon black pepper. Toast until fragrant and smoking, then allow to cool.
7. Transfer the cooled spices to a blender and blend until finely ground. This is your pulao spice.
8. Julienne one red onion. Sauté the onion in 1/2 cup of ghee over medium heat until deeply caramelized.
9. Add 1 tablespoon of the pulao spice to the caramelized onions and cook for 30 seconds.
10. Add 2 cups golden raisins, 2 cups cooked chickpeas, and 4 cups washed basmati rice to the pot. Mix well.
11. Add 5 cups of the reserved beef stock to the rice mixture and bring to a boil. Cover and simmer for 15-20 minutes.
12. Uncover the rice, fluff it up, and taste for salt. Add more if needed.
13. To plate, stack the golden pulao rice as high as possible on a serving dish. Place the beef shank on top.
14. Chop up the beef shank into smaller pieces. Plate some golden pulao and shower it with the chopped beef and some cilantro for brightness.
15. For Charsi Tikka Kabab, make ginger-garlic paste by combining 1 part sliced ginger and 2 parts garlic cloves in a food processor. Pulse until fine, scraping down the sides. Transfer to containers and cover completely with neutral oil.
16. Combine 1 pound lamb shoulder, 3 tablespoons Greek yogurt, 1/4 teaspoon cumin, 1/4 teaspoon coriander, 1 teaspoon black pepper, 1 1/4 teaspoon kosher salt, and 2 tablespoons of the ginger-garlic paste. Mix well and refrigerate, preferably overnight.
17. Slice some peppers and onions. Skewer a few pieces of lamb, then alternate with peppers and onions. Repeat until you have several skewers.
18. Grill the skewers over charcoal until they have a nice char and are cooked to your desired doneness (medium is recommended).
19. Plate the skewers and enjoy the smoky, peppery flavor with a touch of spice.
Source: Watch the original video