Beef Bhuni Chaanp (Desi Bhuna Beef Rib Chops with Ginger and Green Chillies)

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Every Bakra Eid, when the beef comes home, I keep the rib chops aside for one special dish: bhuni chaanp. The rest of the meat goes into the freezer, but the chaanp is cooked the same evening, slowly, in a big karahi, until the meat is falling off the bones and the masala clings to every piece. My husband says the best part of Eid is sitting with a plate of these and a hot naan, picking the meat off the bones with his hands.

Beef chaanp needs patience. The ribs are first cooked with ginger, garlic and spices until tender, then the water is dried off and the meat is bhuna with tomatoes, green chillies and ginger until the oil separates and the masala turns dark and glossy. The bones give the masala a rich, deep flavour that you cannot get from boneless meat.

If you love bhuna meat dishes, try my kulfa gosht, the spicy beef vindaloo or a classic mutton karahi.

Why You’ll Love Bhuni Chaanp

• Rich bone flavour: rib chops give a deeper taste than boneless meat.
• Tender meat: slow cooking makes it fall off the bone.
• Thick bhuna masala: no runny gravy, just masala coating every piece.
• Perfect for Eid and dawats: a dish everyone remembers.

Ingredients You Need

Beef chaanp: bone-in beef rib chops, cut into medium pieces by your butcher.

For tenderising: ginger garlic paste, salt, a little raw papaya paste or yogurt (optional) and water.

For the bhuna masala: oil, onions, tomatoes, red chilli powder, crushed red chilli, coriander powder, cumin, turmeric and garam masala.

To finish: green chillies, ginger juliennes, black pepper and fresh coriander.

My Tips for the Best Bhuni Chaanp

1. Ask for rib chops cut small. Medium pieces cook evenly and are easier to eat.
2. Tenderise first. Beef ribs are tough. A spoon of raw papaya paste or yogurt in the marinade helps a lot.
3. Use a pressure cooker to save time. Cook the chaanp until 90% tender before the bhuna stage.
4. Dry the water completely before adding tomatoes, so the meat fries in its own fat.
5. Bhuno on high heat with a splash of water. Add 2 to 3 tablespoons of water at a time while frying; this deepens the colour without burning.
6. Add ginger and green chillies at the end for a fresh, sharp finish.

What to Serve With Chaanp

Hot naan or tandoori roti, sliced onions with lemon, and a bowl of mint raita. It is also great with plain rice and daal on the side.

Storing and Reheating

Keep in the fridge for up to 3 days. Reheat in a pan with a splash of water. You can also tenderise and freeze the boiled chaanp, then do the bhuna fresh when needed.

Beef Bhuni Chaanp

Bone-in beef rib chops cooked until tender, then bhuna in a thick tomato, ginger and green chilli masala until dark and glossy.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Pakistani

Ingredients Method Notes

Ingredients

  

For tenderising

• 1 kg beef chaanp (rib chops) cut into medium pieces
• 1 tbsp ginger garlic paste
• 1 tbsp raw papaya paste or yogurt optional, to tenderise
• 1 tsp salt
• 3 cups water

For the bhuna masala

• 1/2 cup oil
• 1 medium onion finely chopped
• 3 medium tomatoes chopped
• 1 tsp red chilli powder
• 1 tsp crushed red chilli
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric
• 1/2 tsp salt or to taste
• 1 tsp garam masala

To finish

• 4 green chillies sliced
• 2 inch ginger julienned
• 1/2 tsp crushed black pepper
• 2 tbsp fresh coriander chopped

Method

 

Tenderise the chaanp

1. Mix the chaanp with ginger garlic paste, papaya paste or yogurt and salt. Leave for 30 minutes.
2. Add the water and cook covered on low heat for 1.5 to 2 hours (or 6 to 8 whistles in a pressure cooker) until the meat is almost falling off the bone.
3. Uncover and cook on high heat until all the water dries up.

Bhuna masala

1. Add the oil to the chaanp and fry for 5 minutes until lightly browned.
2. Add the onion and fry until soft. Add tomatoes, red chilli powder, crushed red chilli, coriander, cumin, turmeric and salt.
3. Bhuno on high heat for 10 to 12 minutes, adding 2 to 3 tablespoons of water at a time, until the tomatoes melt and the oil separates.

Finish

1. Add green chillies, ginger juliennes, black pepper and garam masala. Cook for 2 minutes.
2. Garnish with fresh coriander and serve hot with naan or roti.

Notes

Tenderise the chaanp fully before the bhuna stage. Add water a little at a time while frying the masala for a deep colour without burning.

Frequently Asked Questions

What is chaanp?

Chaanp means rib chops, the meat on the rib bones. In Pakistan it is cut from beef, mutton or goat and is popular for bhuna and BBQ dishes.

How long does beef chaanp take to get tender?

About 1.5 to 2 hours on the stove, or 25 to 30 minutes in a pressure cooker (about 6 to 8 whistles), depending on the meat.

Can I use mutton chaanp instead?

Yes. Mutton chaanp cooks faster, usually in 45 to 60 minutes on the stove.

Why is my chaanp still tough?

It needed more cooking or a tenderiser. Add papaya paste or yogurt to the marinade and cook on low heat until the meat comes away from the bone easily.

Can I make it on the grill?

Yes. Boil the chaanp until tender, coat with the bhuna masala, then grill or roast on coals for a smoky finish.