Korean-Style Galbi-Spiced Hyderabadi Dum Biryani

Ingredients

• 500 g beef short ribs, bone-in
• 250 g basmati rice
• 1 Asian pear, grated
• 60 ml soy sauce
• 2 tbsp gochujang
• 6 cloves garlic, minced
• 2 tbsp ginger, grated
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 100 g yogurt
• 2 onions, thinly sliced
• 1 tbsp whole spices (bay leaf, cardamom, cloves, cinnamon)
• 0.5 tsp saffron
• 60 ml warm milk
• 3 tbsp ghee
• 0.5 cup mint and cilantro leaves
• 1.5 tsp salt
• as needed dough or foil for sealing

Instructions

1. 1

   Toast saffron in warm milk; set aside. Parboil basmati rice with whole spices and salt until 70% cooked; drain.

2. 2

   Blend soy sauce, gochujang, grated pear, garlic, ginger, brown sugar, sesame oil, and yogurt into a marinade. Coat short ribs and marinate 30 minutes.

3. 3

   Fry onions in ghee until deep golden for birista. In a heavy pot, layer marinated ribs, birista, half the herbs, then rice; top with saffron milk, remaining herbs, and ghee.

4. 4

   Seal pot with dough or foil, cook on low (dum) 45 minutes, then rest sealed 10 minutes.

5. 5

   Open, fluff gently, and serve hot with raita.