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Bihari Kabab

Spicy, tender pieces of beef skewers finished off with coal smoke.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 6
Calories: 210 kcal
Course: Side Dish , Main Course
Cuisine: Pakistani

Ingredients

  • 500 g beef tenderloin strips flattened
  • ⅓ cup mustard oil plus extra for frying
  • 1 medium onion sliced
  • 2 green cardamom
  • 2 bay leaves
  • 1 teaspoon coriander seeds
  • 1 teaspoon white cumin
  • 1 teaspoon black cumin NOT nigella seeds
  • 1 teaspoon poppy seeds
  • 4-5 red button chilies
  • ¼ teaspoon mace powder
  • ¼ teaspoon nutmeg powder
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • 1 teaspoon paprika powder
  • 1 teaspoon garam masala
  • 1 teaspoon meat tenderizer or 1 tablespoon papaya paste
  • ¼ cup yogurt
  • 1 tablespoon ginger garlic paste

Instructions

    Cup of Yum
  1. Heat mustard oil and fry the onions till they are golden brown. Strain the oil and keep aside to use in marination later. Grind the onions finely.
  2. Heat another clean pan. Add green cardamom, bay leaves, poppy seeds, coriander seeds, white cumin, black cumin and red button chilies. Roast these for 1-2 mins on medium-high heat until they are fragrant.
  3. Cool slightly and add to your grinder. Grind till they turn into a powder.
  4. In this powder, further add mace powder, nutmeg powder, salt, red chili powder, paprika powder and garam masala. Mix. This is your Bihari Kabab seasoning.
  5. To the beef strips, add the prepared seasoning, yogurt, ginger garlic paste, meat tenderizer and the leftover mustard oil. Mix well and leave to marinate for 2-4 hours. If you plan to marinate overnight then add the meat tenderizer just 2 hours before cooking.
  6. Take a metal or wooden skewers. If wooden, pre-soak them in water for 30 mins to avoid burning. Take a strip of beef and start threading it into your skewer. Thread 4-5 beef strips onto each skewer (it may vary depending on the length of your skewer). See the process in the video above.
  7. At this point, you can barbecue these kababs on a charcoal grill or bake them in oven.
  8. For pan-frying, heat 1-2 tablespoon of mustard oil in a pan. Then place your skewers and cook till they are no longer pink and cooked through.
  9. Put all the Bihari Kabab in a deep pan with a lid. Place a piece of foil in the middle and put a hot coal on it. Drizzle some oil and immediately cover the pan with lid or foil tightly. Give smoke for 8-10 mins.
  10. Garnish with fresh coriander, lemon wedges and red onion slices.

Notes

  • Use 4-6 unsalted cashews if poppy seeds are not available. 
  • In Pakistan, you can ask your butcher to give you 'pasanday' meat or undercut meat for Bihari Kabab.
  • If you have whole nutmeg and mace, then add it to the grinder with the roasted spices.

Nutrition Information

Calories 210kcal (11%) Carbohydrates 20g (7%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 8g Cholesterol 1mg (0%) Sodium 423mg (18%) Potassium 521mg (15%) Fiber 8g (32%) Sugar 11g (22%) Vitamin A 6465IU (129%) Vitamin C 9mg (10%) Calcium 48mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 210

% Daily Value*

Calories 210kcal 11%
Carbohydrates 20g 7%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 8g 40%
Cholesterol 1mg 0%
Sodium 423mg 18%
Potassium 521mg 11%
Fiber 8g 32%
Sugar 11g 22%
Vitamin A 6465IU 129%
Vitamin C 9mg 10%
Calcium 48mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.