WHAT ARE BIHARI KABABS?
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. This Pakistani Beef recipe originated in Pakistani. Bihari Kabab is my go-to Pakistani Appetizer recipe for any dawat (family dinners). This Pakistani recipe extremely unique in its own way.
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
Ginger & Garlic- We used whole ginger and garlic but Homemade Ginger Garlic Paste or store-bought can be easily substituted. Mustard Oil- It adds a distinct taste and flavor that is integral to Bihari kababs. However, if you have olive oil you can substitute it, but it’s not recommended. Homemade Bahari Masala- This can be easily made at home or you can use store-bought. Crushed Brown Onion- We used the store-bought ones but you can brown the onions, crush them, and add that into the mixture. Papaya- Used as a meat tenderizer in this recipe. Without it the meat will be dry and hard. Yogurt- Used to provide softness to the Bihari kababs. Fresh Lemon juice- Will provide subtle tanginess to the recipe.
HOW TO GARNISH THE BIHARI KABABS?
For an ideal garnish, sprinkle some chaat masala, circular onion cuts, and fresh lemon juice.
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?
WHAT TO SERVE WITH IT?
Bihari kababs are served with chapati or Naan. It serves as a side dish to any rice dish such as Mutton Pulao, . Don’t forget dessert Kheer.
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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