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bihari kabab

Bihari Kabab Recipe

Thin beef strips marinated with special kabab powder and cooked over charcoal make a perfect sizzling flavor of bihari kabab. Most popular Pakistani kabab recipe for foodies.
5 from 4 votes
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Course: kabab, Side Dish
Cuisine: Indian, Pakistani
Keyword: beef bihari kabab, bihari kabab, bihari kabab recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Marination: 4 hours
Servings: 4 Persons
Calories: 1846kcal
Author: Hinz


  • Skewers
  • Coal Pieces


  • 500 g Beef Tenderloin Pasanday (meat strips)
  • 1 tbsp Yogurt
  • 1 tsp Grated Garlic
  • ½ tsp Grated Ginger
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala
  • ½ tsp Mace + Nutmeg Powder
  • ½ tsp Black Cumin Powder
  • ½ tsp Black Pepper Powder
  • ½ tsp Roasted Fennel Powder
  • tsp Mango Powder optional
  • ½ tsp Paprika
  • 1 tbsp Mustard Oil
  • 1 tbsp Crushed Brown Onion
  • 1 tsp Papaya meat tenderizer
  • ½ tsp Salt
  • 1 tsp Lemon Juice Freshly Squeezed
  • 2 tbsp Oil for Shallow frying


  • In a bowl, add thick yogurt, ginger garlic, red chili, coriander, garam masala, black pepper, roasted fennel powder, mango powder, paprika, hand crushed brown onion and mustard oil.
  • Give it a good mix with spoon or whisk.
  • Now add beef tenderloin (strips) in a bowl and sprinkle salt and freshly squeezed lemon juice.
  • Mix the meat with marination mixture.
  • Marinate for 4 to 5 hours. Overnight is good!
  • After marination, thread the meat in skewers.
  • Now select your preferred cooking method (bake, grill, or pan frying).
  • For shallow frying, add oil in pan and cook the kabab for 15 from one side then flip it and cover the pan and cook for 20 minutes on low heat.
  • After 20 minutes, check the meat and give it a charcoal smoke.
  • Ignite the coal on stovetop and place it on aluminium foil and drizzle oil over it to spread the smoke.
  • Cover the pan for 15 to 20 minutes so the smoke can penetrate into meat.
  • Now the Bihari Kabab is ready to serve.
  • For pan frying, addand coat the masala over it.


  • To get the best result of Bihari kabab, use the beef tenderloin (best cut of beef under ribs). It will be soft, juicy, and tender after cooking. 
  • Fresh meat is always in pink or bright red in color. If it's getting dark or showing a purple texture then don't take it. 
  • Prefer to use homemade kabab powder and garam masala. Don't use store-bought. It will make a big difference in taste.
  • You can apply the same recipe both on beef and chicken strips. 
  • Meat tenderizer is compulsory to make this recipe. Use papaya meat tenderizer or any other store-bought Kachri powder. 
  • Mustard oil brings the authentic taste of Beef Bihari Kabab. Don't skip it!
  • Soak the wooden skewers for 30 minutes before use. 


Serving: 500g | Calories: 1846kcal