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Bring the 6 cups of water to boil and add in the ribs. Continue to boil until the brownish riffraff floats to the top.
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Remove this riffraff with a spoon and throw it away. Continue until you don't see it floating to the top anymore.
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Now drain the water and wash the meat under a spray of water.
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Bring the milk and water mix to a boil.
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Add in the meat , salt, asafoetida, the garam masala and the star anise or the fennel powder and cook on slow heat until the meat is fork tender.
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The timing for this will depend on the quality of meat.
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The better quality ribs will be done before the milk evaporates and for others you may need to cook almost until the milk evaporates and then some more.
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Once the meat is tender, remove from the milk, and let drain on a wire rack.
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Mix the yogurt with a little salt, chilli powder and garam masala. dip the boiled ribs in this mix. Keep on a wire rack for a few minutes.
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Heat up some ghee in a pan and fry the ribs, a few at a time. Ensuring you don't overcrowd the pan.
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When they are nice and golden crisp , you know they are ready.