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| BIHARI KABABS |
BIHARI KABABS
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Mouthwatering bihari kababs
INGREDIENTS:
- 2 lbs thinly sliced undercut beef or veal strips (ask your desi butcher for pasanday meat)
2 tablespoons fresh ginger garlic paste.
2 cups plain yogurt - 1.5 tablespoons poppy seeds, roasted and ground.
- Raw Papaya paste- if fresh, then 2 tablespoons and if using a readymade paste use 3 tablespoons. - 5 tablespoons mustard oil
- 1.5 teaspoons salt
- 1 tablespoon black pepper.
1 tablespoon red chili powder (or to taste). -1.5 cups fried onions.
- 1.5 tablespoons gram flour , slightly roasted.
METHOD:
- Combine all ingredients in a bowl.
- Combine the meat with the ingredients until
thoroughly mixed through.
- Marinate overnight for best results.
- You can skewer the meat and barbecue, or preheat your oven to 400F and spread the meat on a baking
pan.
-Depending on the amount of meat and cut, it can
take 45 minutes to an hour for the meat to cook
through.
Take out and mix through twice in between. Make sure all the moisture has evaporated.
- Optional: add a piece of charcoal on a foil, add oil
and cover for 2-3 minutes to give it a smokey flavor.
- Squeeze some fresh lemon juice over the cooked
kababs.
- Garnish with lemon wedges, chopped mint, and
thinly sliced onions.
- Serve with naan, raita, and salad or make a roll with thin parathas, sliced onions, and chutney
pan.
-Depending on the amount of meat and cut, it can
take 45 minutes to an hour for the meat to cook
through.
Take out and mix through twice in between. Make sure all the moisture has evaporated.
Optional: add a piece of charcoal on a foil, add oil
and cover for 2-3 minutes to give it a smokey flavor.
- Squeeze some fresh lemon juice over the cooked
kababs.
- Garnish with lemon wedges, chopped mint, and
thinly sliced onions.
- Serve with naan, raita, and salad or make a roll with thin parathas, sliced onions, and chutney.
For Green CHUTNEY recipe Click here
For More Recipe Click HERE
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