This is an easy recipe to make once you get the hang of it. With an unusual flavor profile and texture, you want to try this recipe. The kabab pairs beautifully with sweet corn masala chaat, cilantro mint chutney, Hyderabadi bagara baingan, and some easy raita.
Why you’ll love this bihari kabab recipe
Authentic recipe - This is a unique and authentic Pakistani recipe. If you want to dig deep and get to know the heart of Pakistani cuisine, then this is a recipe you’ll want to try. Popular street food - A popular street food, the Bihari Kabab recipe is consistently featured in restaurants in Pakistan and the US; with this recipe, you can now easily make these kababs at home. Out-of-the-box recipe - This is not your typical recipe, but its unique smoky and nutty flavor and melt-in-your-mouth texture will make you fall in love at the first bite!
Ingredients for the bihari kabab
The Meat - Use tenderloin cut into 2"X6" strips for best results. I use the same meat for my Bihari Kabab and beef pasanda recipe. Most South Asian butchers will cut the beef into thin strips for you, but if you’re doing it yourself, I recommend a ⅛" thickness, further pounded down for ideal results. The cooking oil - authentic Bihari Kababs, is made with mustard oil, giving it a distinct smell and flavor unique to the recipe. I prefer avocado oil because it’s easier to source, and I wouldn’t say I like the Mustard Oil smell. You can also use half mustard and half Avocado to strike a balance. The Kiwi - A key ingredient in Bihari Kabab is a meat tenderizer. The traditional tenderizer used is raw papaya paste. However, I use Kiwi paste since it’s not always readily available. The Vinegar - White distilled vinegar adds delicious flavor and helps to tenderize the meat further. The Gram Flour - A type of South Asian chickpea flour, this adds a nutty taste and helps to bind all the ingredients together. Poppy Seeds - Known as Khus Khus in Pakistani Cuisine, white poppy seeds add a delicious nutty flavor and help bind all the marinade ingredients. The Spices - A combination of roasted whole spices that are then ground and a few powdered ones make the perfect Bihari Masala Mix. The Onions - Fry some onions and grind them to a paste to add to the marinade for a burst of flavor. Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
How to cook the bihari kabab
The marinade
First step - Roast and grind all the whole spices to a fine powder. Second step - Mix these with all of the other ingredients in a bowl. Third step - Apply the marinade to the thin pounded strips of meat and marinate overnight for best results.
Fourth step - Remove the marinated meat, thread it onto your skewers, and pack it tightly together.
The cooking
Fifth step - While Bihari Kabab is traditionally grilled, I often use a grill pan to sear and then roast in the oven to ensure the meat is cooked. This allows me to enjoy them all year, no matter the season. Sixth step - Preheat your grill pan with oil and sear on all sides. Seventh step - Sear till you get dark grill marks on your meat. Eighth step - Transfer the skewers with the seared meat into a lightly oiled roasting pan.
The smoking
Ninth step - Cook the Bihari kababs in a preheated oven at 350 degrees for 30-60 minutes. The time depends on how thick the meat is and your cooking equipment. Tenth step - Once the meat is fork-tender, I smoke it using an ancient Pakistani technique. Please make a small round bowl with some foil, or use a tiny dipping bowl and place it in the center of the roasting Pan with the cooked Kabab. Eleventh step - Light a piece of charcoal (do this outside as it will spark and can be a hazard indoors). Once the coal is well-lit, please place it in your bowl and pour some cooking oil over it. The charcoal will immediately start smoking. Twelfth step - Cover the pan with foil and place a heavy lid or dish on it to let the smoke seep into the meat. After about 5 minutes, uncover the Pan and safely discard the coal, oil, and foil bowl. Your Bihari Kabab will now have a delicious Smoky Flavor to them.
Grilling The kababs
If you want to go the authentic route, here are instructions for grilling the bihari kabab.
Thirteenth step - Place the marinated beef strips on long skewers (preferably with a wooden handle). Fourteenth step - Preheat your grill to 450 degrees Fahrenheit and place the skewers on the grill. Cook for 5 minutes to get a good sear on the first side. Fifteenth step - Flip the skewers and sear for 5 minutes. Then, cover the grill and continue to cook for 10-15 minutes, flipping the skewers every 5 minutes to ensure they have a nicely charred surface on both sides. Cook to an internal temperature of 160 degrees Fahrenheit. Sixteenth step - Once the bihari kabab is cooked, remove it from the skewers, plate, and serve.
Expert Tips
Always soak your wooden skewers - Remember to wash them before you cook with them. Don’t over-marinate the meat - A 3-5 hour marinade is sufficient for paper-thin strips. If your strips are thicker, or you’re using boneless cubes, marinate the meat for a maximum of 12 hours. Always use Beef Tenderloin - The best quality meat is important for perfect results. I always suggest beef tenderloin for my Bihari Kabab.
Other recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
