Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Bihari Kabab

5

420 min

Bihari Kabab

Bihari Kabab Photo 1

Category

Beef Recipes

Time

420 min

Serving

4 persons

Calories

835

Rating

5.00★ (3)

Cuisine

Author: Victoria Buriak
These uniquely tender, aromatic, and smoky kababs remind me of my childhood in Pakistan. The smell that emanates from the grill has everyone drooling in anticipation every time I make these. Serve them with naan, sliced red onions, tamarind chutney, and green chutney. Try this unique and ancient recipe today. You won't regret it!

Ingredients

  • 1/4 pounds beef tenderloin, sliced into 1/4-inch-thick strips, about 1-1/2 X 6 inches: 1 piece
  • avocado oil: 0.25 cup
  • onion: 0.5 piece (sliced)
  • kiwi, peeled and quartered: 1 piece
  • 1/2 tablespoons gram flour: 1 piece
  • poppy seeds: 0.5 Tbsp
  • garlic paste: 1 Tbsp
  • ginger paste: 1 Tbsp
  • serrano Chili pepper: 1 piece
  • mustard oil: 0.25 cup
  • white vinegar: 2 Tbsp
  • plain full fat yogurt: 0.25 cup
  • whole nutmeg seed: 0.5 piece
  • whole mace: 1 Tbsp
  • star anise pods: 5 piece
  • whole dried red Kashmiri chilies: 5 piece
  • chili powder: 1 tsp
  • ground cumin: 1 tsp
  • Garam Masala: 1 tsp
  • black pepper: 1 tsp (freshly ground)
  • salt: 1 tsp

Metric Conversion

Stages of cooking

Bihari Kabab Photo 21
Bihari Kabab Photo 32
Bihari Kabab Photo 43
Bihari Kabab Photo 54
Bihari Kabab Photo 65
Bihari Kabab Photo 76
Bihari Kabab Photo 87
Bihari Kabab Photo 98
Bihari Kabab Photo 109
Bihari Kabab Photo 1110
Bihari Kabab Photo 1211
Bihari Kabab Photo 1312
Bihari Kabab Photo 1413
  1. Pound tenderloin strips with a meat mallet until they are very thin; set aside.
    Bihari Kabab Photo 2
  2. Heat avocado oil in a frying pan over medium heat. Fry onion in the hot oil until it is a deep brown, about 5 minutes. Strain browned onion into a small bowl using a slotted spoon, and set aside to use later.
    Bihari Kabab Photo 3
  3. Peel kiwi, cut into quarters, and set aside in a small bowl for later.
    Bihari Kabab Photo 4
  4. Heat a small non-stick skillet over medium heat, and toast gram flour until lightly browned and nutty, 2 to 4 minutes; transfer to a small bowl and set aside. Dry-roast poppy seeds in the same skillet until lightly brown and aromatic, 2 to 4 minutes. Remove to a small bowl; set aside.
    Bihari Kabab Photo 5
  5. In the same skillet, dry-roast nutmeg, mace, star anise, and Kashmiri chilies together until fragrant, 2 to 4 minutes. Transfer the whole spices and chilies to a spice grinder, and grind them to a coarse powder.
    Bihari Kabab Photo 6
  6. Add browned onions, kiwi, ginger paste, garlic paste, and serrano chile to the bowl of a food processor, and grind to a paste, about 30 seconds. Pour in mustard oil, white vinegar, and yogurt and pulse the food processor until everything is well blended, about 15 seconds.
    Bihari Kabab Photo 7
  7. Last of all, add roasted poppy seeds, roasted gram flour, roasted ground whole spices, chili powder, cumin, garam masala, black pepper, and salt to the food processor; process marinade for 1 minute.
    Bihari Kabab Photo 8
  8. Spoon marinade into a resealable plastic bag and add tenderized beef strips. Seal bag and squeeze gently to coat beef on all sides with marinade. Refrigerate for at least 6 hours, but ideally overnight.
    Bihari Kabab Photo 9
  9. Remove marinated beef from the refrigerator; thread beef strips on sturdy metal skewers, packing them in tightly. Reserve any leftover marinade to baste the kababs with as they cook. This prevents them from drying out.
    Bihari Kabab Photo 10
  10. Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
    Bihari Kabab Photo 11
  11. Grill kababs on the preheated grill, uncovered, for 5 minutes per side.
    Bihari Kabab Photo 12
  12. Reduce grill temperature to 350 degrees F (175 degrees C), cover the grill, and cook kababs for 10 minutes. Turn kebabs, brush with marinade, and continue cooking until the internal temperature of the meat reaches 170 degrees F (77 degrees C), about 10 minutes more. If kababs look a bit dry at any point in the cooking process, brush both sides with a little bit of avocado oil.
    Bihari Kabab Photo 13
  13. Remove skewers to a serving dish. Discard any uncooked marinade. Enjoy the kababs with naan, sliced red onions, tamarind chutney, and green chutney.
    Bihari Kabab Photo 14

How did you like this article?

You may also like