The Tender Pakistani Bihari Kababs (Beef) is a renowned recipe in Pakistani barbecue. Thin slices of beef are marinated with a homemade spiced mixture, yogurt and mustard oil to enchance flavor and tenderness.
Tender Pakistani Bihari Kababs (Beef) consist of thin, tenderized strips of beef marinated with a meat tenderizer like raw papaya, combined with aromatic spices and a touch of mustard oil, which serves as the key flavor element.
Traditionally, Bihari Kababs are cooked on a barbecue grill. It's very different taste from your traditional Beef Seekh Kababs or Chapli Kababs.
My Momani (My Maternal Uncle's wife) always requests my husband to make this recipe for her. She claims my husband makes the best Bihari Kabab. So this is his recipe.
WHAT TYPE OF MEAT TO USE?
Beef tenderloins strips are also known as pasanday in Urdu. However, chicken, mutton or lamb can be easily substituted. Butchers will easily cut the meat in this way for you, but if they don't you can flatten and cut it yourself if needed.
INGREDIENTS
- Mustard Oil- It brings that signature flavor Bihari Kababs are known for. You can use olive oil as a substitute, but I don’t recommend it — it’ll throw off that authentic Bihari taste we all love.
- Papaya- This ingredient works as a natural meat tenderizer, ensuring the meat stays juicy and tender. Without it, the meat can easily turn dry and tough.
- Beef tenderloins strips- are also known as pasanday in Urdu. However, chicken, mutton or lamb can be easily substituted. Butchers will easily cut the meat in this way for you, but if they don't you can flatten and cut it yourself if needed.
HOW LONG TO MARINATE?
Bihari kababs are typically marinated overnight. There was a time where I had accidentally left the bihari kababs for three days after marination; but, once I popped it onto the grill, it still tasted scrumptious!
HOW TO MAKE BIHARI KABABS?
TIPS
- Wet the wooden sticks. If you don't wet thoroughly then they will be burned on the grill.
- Add 3 strips per skewers without gaps it's very aesthetically pleasing.
- Always sew the strips on the skewers because that will give you the most authentic texture and look of the Bihari Kababs.
- Smoke before placing it in the refrigerator it will enhance the smokey flavor.
- Grilling is highly recommended for this recipe, but you can also shallow fry the kababs in a frying pan.
- Be sure to use beef tenderloin strips for this recipe; avoid using ground beef.
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Let's Make Bihari Kababs!!!
Tender Pakistani Bihari Kababs (Beef)
Equipment
- blender
- bbq grill
Ingredients
Bihari Kababs
- 1 lbs Beef tenderloins strips
- Homemade Bihari Kabab Masala can use store-bought as well
Ingredients for the Paste
- 2 tbsp yogurt
- 1 inch ginger
- 12 garlic
- 2 tbsp mustard oil
- 1 tsp papaya chunks
- 1 green pepper roughly sliced
- 1 tsp fresh lemon juice
- 1 tbsp fried onion used store-bought
Smoke
- ½ piece coal for this amount of beef.
- ½ tsp olive oil
Instructions
Make the Paste
- In a blender, add ginger, garlic, yogurt, mustard oil, papaya chunks, green pepper, fresh lemon juice, fried onion, and blend well until smooth.
Bihari Kababs
- Have your butcher finely cut beef tenderloins in to 1 inch wide strips.
- In a medium size bowl, add strips of beef tenderloins, the paste that was in the blender and homemade Bihari Kabab Masala.
- Mix well.
- Give Coal smoke by placing a stainless steel bowl in the middle of the marination, then heat up the coal on the stove, once the coal is lit; place it on the bowl.
- then add 1 tbsp of oil on the lit coal, and quickly place a lid on the bowl so it can capture the smoke.
- Don't lift the lid for 3 minutes, then remove the lid and stainless steel bowl with the coal.
- Let it marinate overnight in refrigerator.
- The next morning, take it out of the refrigerator.
- Dip the wooden stick for few minutes in water.
Grill the Bihari Kababs
- Turn on the grill, let it heat up on high flame, and spray some olive oil on the grill so the kabab won't stick to the grill.
- Place the skewers on the grill on medium flame.
- The skewers should be charred and cooked in 4-5 minutes on each side.
- Turn the skewers on the other side once one side is tender and charred. As you turn the skewer on the other side that isn't done yet spray the olive oil before turning.
- Take off the grill.
- Sprinkle some chaat masala, fresh lemon juice, and onions on top.
- Pair it up with green chutney.
- Enjoy!
Nazneen jamali says
Amazing flavor !! These Bihari kababs are worth trying .
Thank you Sarah and Waqas .
Sarah Mirza says
Thank you so much means a lot! <3