Bihari Kabab
Experience the rich culinary heritage of Bihar with this authentic Bihari Kabab recipe, a tantalizing delicacy brimming with bold flavors and aromatic spices. Perfectly marinated strips of beef or mutton are infused with a luscious blend of yogurt, mustard oil, fried onion paste, and traditional spices like cumin, garam masala, and coriander, creating a melt-in-your-mouth texture and robust taste. The optional addition of papaya paste ensures irresistibly tender meat, while a charcoal smoke technique imparts an authentic, smoky aroma. Quickly grilled to perfection, these juicy kababs feature charred edges and are best served hot with naan or paratha and a side of zesty chutney. Whether you’re hosting a barbecue or craving an indulgent weeknight treat, this quick-cook kabab recipe is sure to impress with its depth of flavor and iconic taste of Bihar!
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Recipe Information
Ingredients
- 500 grams Beef or mutton (boneless, cut into thin strips)
- 3 tablespoons Mustard oil
- 4 tablespoons Yogurt (thick)
- 2 tablespoons Ginger-garlic paste
- 3 tablespoons Fried onion paste
- 2 tablespoons Poppy seeds (soaked and ground to a paste)
- 2 tablespoons Roasted gram flour (besan)
- 1 tablespoon Raw papaya paste (optional, for tenderizing)
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala powder
- 0.5 teaspoon Black pepper powder
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 1 piece Charcoal for smoking (optional)
- 6 pieces Skewers (soaked if wooden)
Instructions
Wash the meat strips thoroughly and pat them dry with a paper towel. Place them in a large bowl.
In a small pan, heat the mustard oil until it starts to smoke slightly. Allow it to cool before adding it to the marinade.
Prepare the marinade by mixing yogurt, ginger-garlic paste, fried onion paste, poppy seed paste, roasted gram flour, raw papaya paste (if using), red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, black pepper powder, lemon juice, mustard oil, and salt in a bowl.
Add the marinade to the meat strips and coat them thoroughly. Cover the bowl and refrigerate for at least 2 hours or preferably overnight for best results.
If using charcoal for smoke flavor, heat a piece of charcoal until it becomes red hot. Place a small metal bowl or foil in the center of the marinated meat, add the hot charcoal, and drizzle a few drops of oil on it. Cover immediately to trap the smoke. Let it sit for 5-7 minutes before removing the charcoal.
Thread the marinated meat strips onto skewers, making sure they are well secured.
Preheat a grill or pan over medium-high heat. Brush it lightly with oil to prevent sticking.
Cook the skewers for 6-8 minutes, rotating occasionally, until the meat is cooked through and slightly charred on the edges.
Serve the Bihari Kabab hot with naan, paratha, or chutney.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 11.0 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2242 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
