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Bihari Kabab
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Prep Time:
30 minutes
30 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
420 minutes
420 minutes
Tender, aromatic Bihari kababs with a nostalgic twist from Pakistan. Experience the smoky flavors of this ancient recipe.
Instructions:
- Tenderize tenderloin strips with a meat mallet until paper-thin; then set aside.
- In a frying pan over medium heat, caramelize the onion in avocado oil until deep brown, about 5 minutes. Remove the browned onion with a slotted spoon and set aside in a small bowl for later use.
- Peel the kiwi, then quarter it and place it in a small bowl for later use.
- In a small non-stick skillet over medium heat, toast gram flour until lightly browned and nutty, and transfer to a small bowl. Next, dry-roast poppy seeds in the same skillet until lightly brown and aromatic; then remove to a small bowl.
- Toast nutmeg, mace, star anise, and Kashmiri chilies in the skillet until aromatic, for 2 to 4 minutes. Grind the toasted whole spices and chilies in a spice grinder until coarsely powdered.
- Combine browned onions, kiwi, ginger paste, garlic paste, and serrano chile in a food processor and pulse for 30 seconds until a paste forms. Then add mustard oil, white vinegar, and yogurt, and pulse for 15 seconds until well blended.
- Add roasted poppy seeds, gram flour, whole spices, chili powder, cumin, garam masala, black pepper, and salt to the food processor; blend marinade for 1 minute.
- Transfer the flavorful marinade into a resealable plastic bag, then toss in the tenderized beef strips. Seal the bag and massage gently to ensure the beef is fully coated. Chill in the refrigerator for a minimum of 6 hours, or even better, overnight for maximum flavor infusion.
- Take the marinated beef out of the refrigerator and thread tightly packed beef strips onto sturdy metal skewers. Save any remaining marinade to use for basting the kababs while they cook to keep them moist.
- Preheat the grill to a high heat of 500 degrees F (260 degrees C) and lightly oil the grate.
- Grill the kababs on the sizzling grill for 5 minutes on each side, leaving them uncovered.
- Lower the grill temperature to 350°F (175°C), cover, and grill the kababs for 10 minutes. Flip the kebabs, baste with marinade, and grill until the meat reaches an internal temperature of 170°F (77°C), approximately 10 minutes. If the kababs appear dry during cooking, brush them lightly with avocado oil.
- Transfer the skewers to a serving dish. Discard any remaining uncooked marinade. Serve the kababs with naan, sliced red onions, tamarind chutney, and green chutney. Dig in and enjoy!