Bihari Kabab

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Category: ,
Difficulty: Intermediate
Servings: 6
Description

Melt-in-the-mouth, ultra-tender traditional Bihari kebabs made with thinly pounded beef strips, marinated in a rich blend of yogurt, raw papaya paste, fried onions, and aromatic freshly ground spices. Can be grilled, baked, or stove-cooked with a smoky charcoal flavor.

Ingredients
  • 1 kg beef (cut into thin flat strips / pasanday style)
  • 2 -3 tbsp raw papaya paste (or meat tenderizer)
  • 1 cup yogurt
  • 1/2 cup fried brown onions (crushed)
  • 1/2 cup cooking oil (plus extra for basting/cooking)
  • 2 tbsp ginger-garlic paste
  • 1.5 tsp red chilli powder
  • 1 tsp salt (or to taste)
  • 1 tsp coriander powder
  • 1 tsp kabab chini (allspice berries / black pepper)
  • 1 tsp cumin seeds
  • 4 -6 green cardamoms
  • 2 black cardamoms
  • 1 inch cinnamon stick
  • 3 -4 cloves
  • 1/2 star anise
  • Skewers (metal or wooden)
  • Charcoal (for smoking/coal-infusion)
Instructions
  1. 1
    Place the beef strips under plastic wrap and use a meat mallet/hammer to pound them flat until tenderized and thin.
  2. 2
    Dry roast the aromatic spice ingredients (kabab chini, cumin, cardamoms, cinnamon, cloves, star anise) and grind them into a fine powder.
  3. 3
    In a large bowl, mix the pounded beef with the ground spice powder, ginger-garlic paste, red chilli powder, salt, coriander powder, raw papaya paste, yogurt, fried onions, and cooking oil.
  4. 4
    Marinate the meat thoroughly and refrigerate for at least 8 hours or overnight for best tenderization.
  5. 5
    Thread the marinated meat strips onto skewers.
  6. 6
    Cook the kebabs using your preferred method: grill over hot barbecue coals (brushing with oil), bake in the oven at moderate-high heat for 35-40 minutes (basting with oil so they stay moist), or cook in a pot on the stovetop until tender and the liquid evaporates.
  7. 7
    (Optional) If cooking in a pot or oven, place a piece of hot burning charcoal in a small foil cup in the center, add a few drops of oil, and cover tightly with a lid for 10-15 minutes to impart an authentic smoked barbecue aroma.
  8. 8
    Serve hot with naan, paratha, salad, and chutney.
Note

Pounding the beef strips thoroughly with a meat hammer breaks down the meat fibers, ensuring the kebabs turn out exceptionally soft and melt-in-the-mouth.

Brushing the meat with oil during baking or grilling prevents the lean beef strips from drying out.

Keywords: bihari kabab recipe, shaadi style bihari kabab, bundu khan bihari kabab, tender beef kebabs, pakistani BBQ recipes, cooked by sabeen
Read it online: https://cookedbysabeen.com/recipe/bihari-kabab/

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