Beef Short Rib Bhuna
Ismail created this dish for Masterchef UK Professionals Season 18. His mother's beef bhuna, elevated with classical technique, features fall-apart short ribs coated in a thick, intensely spiced sauce with potato fondants pressure-cooked inside the bhuna to absorb the rich braising liquid — a technique Marcus Wareing called "absolute genius." All three judges praised the perfect spice balance, the cooling burnt lime yogurt, and the nostalgic cumin-mustard seed rice that transported Monica back to childhood memories of butter melting through hot rice. Chef's Notes: Lessons from the Kitchen The Bhuna Technique — Patience is Everything: The word "bhuna" literally means the act of frying, and a properly executed bhuna should reach the stage where the oil separates visibly from the masala. This "tel chhara" (oil separation) is the signal that the spices are fully cooked and the sauce has reached its concentrated potential. In a pressure cooker, this happens during the reduction phase after…
- Time: 90 min
Source: Relaxed Recipes
Ingredients
- BEEF SHORT RIB BHUNA — PRESSURE COOKER METHOD
- SEASON THE RIBS: Pat short ribs dry with paper towels. Season generously with sa
- SEAR THE MEAT: Heat 2 tablespoons oil in the pressure cooker base over high heat
- COOK THE WHOLE SPICES: Reduce heat to medium. Add remaining tablespoon of oil. A
- BUILD THE MASALA BASE: Add sliced onions with a pinch of salt. Cook for 10–12 mi
- ADD AROMATICS: Stir in grated ginger, minced garlic, and slit green chillies. Co
- FRY THE GROUND SPICES: Add remaining ground cumin, coriander, and chilli powder.
- ADD TOMATOES: Stir in chopped tomatoes and cook for 3–4 minutes, breaking them d
- PRESSURE COOK: Return seared ribs to the pressure cooker. Turn through the masal
- FINISH THE BHUNA: Release pressure naturally for 10 minutes, then release remain
- TRADITIONAL SLOW-COOK METHOD
- Follow Steps 1–7 in a heavy-bottomed Dutch oven. At Step 8, add 1½ cups hot wate
- BHUNA-INFUSED POTATO FONDANT
- SHAPE: Peel potatoes and trim into cylinders about 2 inches tall and 2 inches in
- SEAR: Heat butter and oil in a heavy skillet over medium-high heat. When butter
- PRESSURE COOKER METHOD: Nestle seared fondants directly into the pressure cooker
- TRADITIONAL METHOD: Transfer seared fondants to a small baking dish. Pour in ½ c
- BURNT LIME & CORIANDER YOGURT
- CHAR THE LIMES: Cut limes in half. Heat a cast iron skillet over high heat until
- COOL AND JUICE: Let charred limes cool briefly, then squeeze juice through a fin
- COMBINE: Whisk yogurt until smooth. Fold in charred lime juice, chopped coriande
- CUMIN & MUSTARD SEED RICE
- RINSE: Wash basmati in several changes of cold water until water runs mostly cle
- TEMPER THE SPICES: Melt butter in a medium saucepan over medium heat. Add cumin
- TOAST THE RICE: Add drained rice and stir gently to coat every grain in spiced b
- COOK: Add water and salt. Bring to a boil, stir once, then reduce to lowest heat
- REST: Remove from heat and let stand, still covered, for 5 minutes. Fluff gently
- CUCUMBER & PICKLED ONION SALAD
- QUICK-PICKLE : Dissolve sugar and salt in vinegar and warm water. Add sliced red
- ASSEMBLE: Toss sliced cucumber with mustard oil, lime juice, coriander, salt, an
- CRISPY SHALLOTS
- Thinly slice shallots into rings. Heat 1 inch of vegetable oil to 325°F . Fry in
- PLATING
- Spoon a generous mound of cumin-mustard seed rice into a bowl or onto a plate. P