How to make Beef Bihari Kebab at home?
While it is believed that kababs were a staple of Moghul cuisine, the present Bihari Kebab is a wholly Bihari and Bengali interpretation of the meat. Kebabs have always been a rustic favorite.Furthermore, despite the fact that the Bihari kebab is created with bits of meat like it was in the past, it is not similar to the kebabs that the Turks must have eaten. Instead, it has been improved to have a delectable, melt-in-your-mouth texture that has been laced with spices, yoghurt, and tenderizing papaya.
Kebab
Kebab: A form of cooked beef meal that comes from Middle Eastern cuisine is known as kebap, or kabob (North American). The category has many variations that are well-liked all over the world, such as the skewered shish kebab and the doner kebab with bread.
Meat is either chopped up or ground for kebabs, occasionally with vegetables and other toppings depending on the recipe. Although kebabs are traditionally grilled over an open flame, some kebab meals can also be baked in the oven or made into stews, like Tas kebab. Although lamb is frequently the traditional meat for kebabs, local recipes may also call for beef, goat, chicken, fish, or even pork.
Bihari Cuisine
Bihari cuisine is mostly consumed in the eastern Indian state of Bihar, as well as in Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, several cities in Pakistan, Guyana, Trinidad & Tobago, Suriname, Jamaica, and the Caribbean, where Bihari people have settled. Bhojpuri, Maithili, and Magahi cuisine are examples of Bihari food.
Bihar's cuisine shares many ingredients with both East Indian and North Indian cuisines. It is quite seasonal; fluid meals like watermelon and sharbat derived from the wood-apple fruit's pulp are primarily consumed in the summer, while dry foods like sesame- and poppy-seed-based dishes are more frequently taken in the winter.
Cuisine: Pakistani
Level of cooking: easy
Level of cooking: easy
Ingredients Required
- Mustard oil ½ cup
- Onion 2
- Yogurt 1 & ½ Cup
- Poppy Seeds 1 ½ Tbs
- Raw Papaya 2 Inch
- Water 2-3 Tbs
- Beef Undercut steaks 1 kg
- Salt 1 Tbs
- Mustard oil 2 Tsp (Marination)
- Ginger Paste 2 Tbs
- Black Cardamom Powder ½ Tsp
- Green Cardamom Powder ½ Tsp
- Black Pepper Powder 1 Tbs
- Coriander Powder 1 Tbs
- Cumin Seeds Powder 1 TBS
- Red Chili Powder 2 Tbs or to taste
- Oil for brushing skewers
Cooking Method
- Mix the meat, salt, and 2 teaspoons of oil in a bowl. 30 minutes of mariantion.
- Sauté sliced onion in 3/4 cup oil till tender and pink. Combine yogurt and the onion that has been sautéed.
- Poppy seeds and raw papaya should be blended with 1/2 cup of water. All the spices, papaya poppy seed paste, onion and yoghurt mixture, and marinated meat should be thoroughly combined. For three hours, marinate.
- Mix well after adding the remaining mustard oil.
- Steaks should be skewered and grilled or barbecued until done.
- Serve and enjoy!
