Martha's version of this classic dish layers succulent beef short ribs with caramelized onions and colorful spiced basmati rice -- it's fit for any celebratory meal.
- Yield: Serves 8 to 10
Photography: Bobbi Lin
Source: Martha Stewart's Cooking School, Episode 509
- 5 pounds boneless beef short ribs, trimmed of excess fat
- 3 cloves garlic, finely chopped
- 1 tablespoon peeled and finely chopped fresh ginger
- 1 tablespoon Biryani Spice Blend
- 12 cups homemade or store-bought low-sodium chicken stock
- 2 tablespoons vegetable oil
- Spiced Tomato Sauce
- Spiced Rice with Peppers and Peas
- Caramelized Onions with Ginger
- Chopped fresh cilantro, for garnish
Place beef in a large pot with garlic, ginger, spice blend, and chicken stock. Bring to a boil; reduce to a simmer and cook, uncovered, until tender, 3 to 4 hours. Remove meat from pot and transfer to a rimmed baking sheet, reserving the cooking liquid. Let meat dry, 2 to 3 minutes.
Heat oil over medium-high in a Dutch oven or braiser. Working in batches, sear beef until browned all over, then return to baking sheet. Set Dutch oven aside to cool slightly. Using two forks, shred beef into 2-inch chunks. Return pot to low heat and add 2 cups reserved cooking liquid, stirring to deglaze. Add beef and tomato sauce, then bring to a simmer, cover, and cook for 15 minutes, stirring in additional reserved cooking liquid if the sauce becomes dry.
To serve, transfer half of the rice to a large shallow serving dish. Top with half of the meat mixture. Cover with remaining rice, then spoon remaining meat mixture on top. Garnish with caramelized onions and cilantro.
To ensure everything is ready at the same time, we recommend preparing the tomato sauce and caramelized onions while the beef is simmering. Prep the ingredients for the rice while the beef is simmering as well. Once the beef has simmered for 2 1/2 hours, begin soaking the rice. You'll want to cook the rice while you are browning the meat.