Tabakh Maaz

This tabakh maaz recipe is a must try if you are a fan of the wazwaan cuisine.


  • 1 kg rib cage (only the membranous part of the ribs, not the chop), un-separated
  • 5 liters water
  • 4 1/2 tsp ground garlic
  • 3 1/2 tsp salt
  • 12 1/2 cups cold water
  • 2 tsp salt
  • 2 tsp dry ginger powder
  • 8 cloves
  • 8 black cardamom
  • 3 1/2 tsp turmeric powder
  • 2 1/2 cups pure ghee


  1. Bring the water to a boil; add the ribs. Continue to boil, removing the scum that rises to the surface. Repeat until the water is clear. Boil covered till the ribs are half done.
  2. Add the garlic and mix well. Continue to boil for another 10 minutes.
  3. Add the salt and boil covered, continuously till the membrane between the ribs can be pierced with the thumb.
  4. Remove the pan from the heat and drain the water.
  5. Cool the ribs and then immerse in a pan of cold water. Wash thoroughly and keep them aside. Do not discard this water.
  6. Chop the ribs with a heavy, sharp knife into 8 equal rectangular pieces.
  7. Boil the water in which the ribs were washed.
  8. Add the chopped ribs, salt, dry ginger powder, cloves, black cardamoms and turmeric powder. Mix well.
  9. Let it boil until the bones can be extracted from the membrane easily.
  10. Remove the pan from the heat and take out the ribs with a slotted spoon. Keep aside.
  11. Discard the water.
  12. Arrange the ribs in a large frying pan, so that they don't overlap.
  13. Pour the ghee over them. Fry until they are reddish brown all over. Turn occasionally.
  14. Drain out the ghee before serving.

Recipe sponsored by : NDTV Food

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