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bihari kabab skewers in white platter

Bihari Kabab Recipe

In Pakistani cuisine, tender, juicy, and velvety Bihari Kabab is the most desired BBQ dish. Thin beef strips marinated with homemade bihari kabab masala and cooked over charcoal make a perfect sizzling flavor. Here is a pan-fried quick and easy family favorite recipe!
4.80 from 5 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

Equipment

  • Skewers
  • Coal Pieces

Ingredients

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

Instructions

  • 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.

Video

Notes

  • 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. 

Nutrition

Serving: 500g | Calories: 1846kcal