Authentic Kashmiri Tabak Maaz with Saffron Rice
Indulge in this exquisite Kashmiri delicacy featuring succulent, tender lamb ribs that are slow-cooked in aromatic spices and then crisped to perfection in pure ghee. It offers a rich, melt-in-the-mouth texture paired beautifully with fragrant saffron rice.
120min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Clean the lamb ribs thoroughly and place them in a heavy-bottomed deep pan or pressure cooker.
2
Add fennel powder, dry ginger powder, whole spices (green and black cardamom, cloves, cinnamon), salt, and enough water to submerge the meat.
3
Cover and cook on medium-low heat until the meat becomes tender and the water is mostly absorbed.
4
Pour in the milk and let it simmer gently until the liquid reduces completely and coats the ribs.
5
Remove the ribs from the pot and let them cool down slightly.
6
Heat pure ghee in a wide pan and shallow fry the boiled ribs on medium heat until they turn golden brown and crispy on both sides.
7
Prepare the saffron rice by boiling the soaked basmati rice with whole spices until tender, then gently stirring in the saffron milk before serving.
8
Serve the crispy, golden Tabak Maaz hot alongside the fragrant saffron rice.
Ingredients
1 kg lamb ribs, cut into individual pieces
4 tablespoons pure ghee
1 tablespoon fennel seed powder (saunf)
1 tablespoon dry ginger powder (sonth)
4-5 green cardamom pods
2 black cardamom pods
4-5 cloves
2 cinnamon sticks
1 cup milk
Salt to taste
1 pinch saffron threads dissolved in 2 tablespoons warm milk
2 cups basmati rice, soaked
*This AI-generated recipe may contain inaccuracies.