Bihari Kabab Recipe

Bihari Kabab Recipe. I miss my youth in Pakistan, and these kababs are very soft, fragrant, and smokey. Every time I make them, the smell coming from the grill makes everyone drool with anticipation. Along with naan, serve them with green chutney, tamarind chutney, and sliced red onions. Give this unusual and traditional recipe a try now. You won’t be sorry!

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Bihari Kabab Recipe



  • 1 1/4 pounds beef tenderloin, sliced into 1/4-inch-thick strips, about 1-1/2 X 6 inches
  • 1/4 cup avocado oil
  • 1/2 onion, thinly sliced
  • 1 kiwi, peeled and quartered
  • 1 1/2 tablespoons gram flour
  • 1/2 tablespoon poppy seeds
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 small serrano chile pepper
  • 1/4 cup mustard oil
  • 2 tablespoons white vinegar
  • 1/4 cup plain full fat yogurt

Whole Spices:

  • 1/2 whole nutmeg seed
  • 1 tablespoon whole mace
  • 5 star anise pods
  • 5 whole dried red Kashmiri chilies

Ground Spices:

  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt


Part 1

Tenderloin strips should be pounded thinly using a meat mallet and then placed aside.

  1. In a frying pan, warm the avocado oil over medium heat. Fry the onion for about five minutes, or until it is deep brown, in the heated oil. Using a slotted spoon, strain the browned onion into a small bowl and reserve for later use.
  2. Kiwi should be peeled, split into quarters, and saved in a small bowl for later use.
  3. In a small bowl, place the gram flour and leave it aside. Heat a small nonstick skillet over medium heat and toast the gram flour for 2 to 4 minutes, or until gently toasted and nutty. In the same skillet, dry-roast poppy seeds for 2 to 4 minutes, or until they are fragrant and faintly browned. Transfer to a small dish and reserve.
  4. Dry-roast the Kashmiri chiles, mace, star anise, and nutmeg in the same skillet for two to four minutes, or until fragrant. To make a coarse powder, transfer the whole spices and chilies to a spice grinder.
  5. In the bowl of a food processor, add the kiwi, browned onions, ginger paste, garlic paste, and serrano chile. Process until a paste forms, about 30 seconds. Add the yogurt, white vinegar, and mustard oil to the food processor. Pulse for 15 seconds, or until everything is thoroughly combined.
  6. To finish, add to the food processor with the roasted poppy seeds, roasted gram flour, roasted ground whole spices, chili powder, cumin, garam masala, black pepper, and salt; process and marinate for one minute.

Part 2

  1. Transfer tenderized beef strips and marinade into a plastic bag that can be sealed. To coat the steak with marinade on both sides, seal the bag and gently squeeze. Place in the fridge for at least 6 hours, or better yet, overnight.
  2. Take the marinated meat out of the fridge and stuff the steak strips firmly onto strong metal skewers. Keep any extra marinade aside for basting the kababs as they cook. By doing this, they don’t dry out.
  3. Set an outside grill to 500 degrees Fahrenheit (260 degrees Celsius) and give the grates a quick oiling.
  4. Cook the kababs, uncovered, for five minutes on each side over a hot grill.
  5. After lowering the heat to 350 degrees Fahrenheit (175 degrees Celsius), cover the grill, and let the kababs cook for ten minutes. After flipping the kebabs, coat them with marinade, and cook for a further 10 minutes or until the meat reaches an internal temperature of 170 degrees Fahrenheit (77 degrees Celsius). At any stage throughout the cooking process, if the kababs appear a touch dry, lightly coat both sides with avocado oil.
  6. Move the skewers to a platter for serving. Throw away any raw marinade. Savor the kababs with green chutney, tamarind chutney, sliced red onions, and naan.

Notes from the Cook:

Use mustard oil either by itself or in a 1:1 ratio with another high smoke point oil such as avocado, canola, or sunflower for the best results. I use a brand of mustard seed oil that is available on Amazon called Yandilla.

The quality of the meat is crucial in this dish. Your bihari kababs will be more tender the better the beef.

The majority of the spices on this list may be purchased online at Spicewalla, Burlap & Barrel, and Diaspora, or at your neighborhood grocery shop 카지노사이트.

By kadmin

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