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Pakistani BBQ delicacies, Bihari Kabab are thin strips of meat marinated in a hot custom made masala and finished off with coal smoke. Traditionally they are grilled over charcoal but to make it simple for everybody in this recipe they are cooked in a pan.

Bihari Kabab is originally from Bihar, India and now is also a popular BBQ item in Pakistan. They are spicy, very tender pieces of beef that are barbecued on a charcoal grill.

These thin strips of beef are marinated with a meat tenderizer for absolute softness, yogurt, fried onions and a bold seasoning mix that adds spice and flavour and finished off with mustard which is an integral part of their flavouring.

With Eid-ul-Adha (Bakra Eid) just around the corner this dish is the perfect addition to your Eid menu. Also, if you do not own a grill, on the off chance that you don't fry or bake these kababs and smoke with coal to replicate the BBQ aroma.

How to Make Bihari Kabab

Prepare the ingredients. Brown the onion in mustard oil or use instant crushed brown onion. Reserve the mustard oil for marination. In the event that you are using store-bought brown onion, then add ¼ cup mustard oil to the marination. Then, at that point cook the entire spices and grind finely. Add the remainder of the powder spices to it mix and keep aside.

Marinate the meat. Add all the marination ingredients to the beef (see recipe card) and keep in the fridge for minimum 2 hours. If you plan to keep the hamburger short-term, don't add the meat tenderizer. Add it only 2 hours preceding cooking.

Thread onto skewers. Use metal or wooden skewers. On the off chance that wooden, ensure you pre-douse them. Thread 4-5 pieces of beef strips onto each skewer.

 Cook the kababs. The best and most credible method of making Bihari kabab masala is to grill them. If you don't have a grill, then you can pan-fry them as shown in this recipe or even bake them. And afterward give them coal smoke.

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