On this episode of Street Food with Senpai, we're headed over to Pakistan to check out some of its most famous street food: pulao and charsi tikka kababs.

Reference video - Street Food in Peshawar: https://www.youtube.com/watch?v=NQDom2gxiVc

Special Ingredients:
Beef shank (comes on a giant bone so it will look EPIC!!)
Black and green cardamom
Ajwain seeds
Ghee

Golden Pulao Beef Ingredients:
5-6lb beef shank (or a 4 lb boneless beef chuck roast)
4tbs ghee
7.5+ cups water
2 tbs cumin seeds
2 tbs red chili flakes
4 tbs coriander (ground)
20 cloves (ground)
1 tbs ajwain seeds
4 tbs salt
1/3c ginger (sliced)
1/2c garlic cloves

Golden Pulao Beef Method:
1. Heat up the ghee over medium high
2. Sear the beef shank on all sides, until deeply caramelized, then remove
3. Saute the ginger and garlic over medium heat until lightly caramelized (3-4 minutes)
4. Add the spices and saute for another minute.
5. Place the beef shank back in, followed by the water and salt
6. Bring to a boil, lower to a simmer and carefully transfer to an oven safe dish (the meat first, then the liquid so it doesn’t splatter)
7. Cover and cook in the oven at 350 for at least 5 hours (4+ for beef chuck roast)
8. The meat should shred right off the bone with almost no resistance
9. Allow the meat to cool in the liquid for 1 hour.

Golden Pulao Rice Ingredients:
4c basmati rice (washed)
1/2c ghee
1 red onions (sliced)
5c beef stock (the reserved stock, along with enough water to equal 5 total cups)
1 tbs black peppercorns
4 small cinnamon sticks
8 green cardamom
6 black cardamom
1 tbs cumin seeds
2c golden raisins
2c chickpeas (cooked)
Cilantro (garnish)

Golden Pulao Rice Method:
1. For the spice mix, toast it all in a pan over medium heat until it starts to smoke and is very aromatic. Cool down before grinding, and set aside.
2. For the rice, slice red onions fairly thin and fry in the ghee over medium high until dark and caramelized well.
3. Add the spice mix next, blooming for 1 minute
4. Add the raisins and chickpeas, stirring until well combined.
5. Add the rice and stir, coating the rice in the flavored ghee.
6. Add the stock and bring to a boil
7. Stir one final time, cover and simmer at the lowest heat for 20 minutes.
8. Take off the heat and allow it to rest for 5 minutes.
9. Stir all the rice together then top with the shredded beef shank and feast!!

Charsi Tikka Kabob Ingredients;
1 lbs lamb tenderloin/shoulder (cut into 1.5in cubes)
1.25 tsp salt
1 tsp black pepper (medium grind)
¼ tsp cumin
¼ tsp coriander
3tbs greek yogurt
2 tbs ginger garlic paste
¼ red onion (cut into 1.5in cubes)
3-4 green chiles (cut into 1.5in pieces)
3-4 red chiles (cut into 1.5in pieces)

Charsi Tikka Kabob Method:
1. Combine everything together (except the veggies) and marinate for at least 4 hours, but overnight is preferable
2. When you skewer, alternate between a piece of lamb, then a piece of red onion and a pepper (so lamb, red onion + green chili, lamb, red onion + red chili)
3. Grill over charcoal (medium high heat) to get a good char and smokey flavor without overcooking the lamb. I think medium is a perfect temperature for this.

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