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    Home » Recipes » Beef & Lamb

    Bihari Kabab

    Published: Jul 14, 2020 · Modified: Dec 28, 2021 · By Qashang · This post may contain affiliate links.

    Jump to Recipe Jump to Video

    A Pakistani BBQ delicacy, Bihari Kabab are thin strips of beef marinated in a spicy homemade masala and finished off with coal smoke. Traditionally they are grilled over charcoal but to make it easy for everyone in this recipe they are cooked in a pan.

    Bihari Kabab skewers garnished with lemon wedges, red onion and fresh coriander

    Bihari Kabab is originally from Bihar, India and now is also a popular BBQ item in Pakistan. They are spicy, very tender pieces of beef that are barbecued on a charcoal grill.

    These thin strips of beef are marinated with a meat tenderizer for absolute softness, yogurt, fried onions and a bold seasoning mix that adds spice and flavour and finished off with mustard oil which is an integral part of their flavouring.

    With Eid-ul-Adha (Bakra Eid) just around the corner this dish is the perfect addition to your Eid menu. Also, if you do not own a grill, you can fry or bake these kababs and smoke with coal to replicate the BBQ aroma. 

    Bihari Kabab skewers garnished with lemon wedges, red onion and fresh coriander

    Homemade Bihari Kabab Spice Mix

    You'll need the following essential spices to make your own Bihari Kabab seasoning. Refer to the recipe card below for the remaining regular spices and measurements. For ease, I am mentioning the Urdu names alongside and linking the spices.

    • Green Cardamom (harri illaichi)
    • Bay Leaves (tez paat)
    • Coriander Seeds (sabit dhaniya)
    • Poppy Seeds (khashkhash)
    • White Cumin (safaid zeera)
    • Black Cumin (kala zeera)
    • Red Button Chilies (gol laal mirch) Use whole dried chili if you can't find these.
    • Mace Powder (jaifal)
    • Nutmeg Powder (javitri)

    How To Make Bihari Kabab

    • Prepare the ingredients. Brown the onion in mustard oil or use ready-made crushed brown onion. Reserve the mustard oil for marination. If you are using store-bought brown onion, then add ¼ cup mustard oil to the marination. Then roast the whole spices and grind finely. Add the rest of the powder spices to it, mix and keep aside.
    • Marinate the meat. Add all the marination ingredients to the beef (see recipe card) and keep in the fridge for minimum 2 hours. If you plan to keep the beef overnight then don't add the meat tenderizer. Add it just 2 hours prior to cooking.
    • Thread onto skewers. Use metal or wooden skewers. If wooden, make sure you pre-soak them. Thread 4-5 pieces of beef strips onto each skewer. 
    • Cook the kababs. The best and most authentic way of making Bihari Kababs is to grill them. If you don't have a grill, then you can pan-fry them as shown in this recipe or even bake them. And then give them coal smoke at the end.
    • Serve hot and enjoy. See below for serving ideas.

    Closeup of Bihari Kabab

    What Kind of Meat To Use

    Use thin strips of boneless beef or veal tenderloin (undercut in Pakistan) for authentic flavour. Mutton or lamb can be used to if preferred. Usually the butcher will cut the meat for you. If not, you can do it at home and flatten the strips with a steak hammer.

    What To Serve With Bihari Kabab

    Bihari Kabab are best enjoyed with Roghni Naan. You can also eat them with Garlic Naan, meatless Kabuli Pulao or any kind of Pulao rice. Also add Green Chutney or Raita (yogurt dip) to the side. 

    Watch How To Make It

    More Eid-ul-Adha Recipes

    • Seekh Kabab Masala
    • Beef Kofta Curry
    • Pakistani Gola Kabab
    • Chapli Kabab

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    📖 Recipe

    Bihari Kabab garnished with lemon wedges, red onion and fresh coriander

    Bihari Kabab

    Spicy, tender pieces of beef skewers finished off with coal smoke
    4.93 from 14 votes
    Print Pin Rate
    Prep Time: 20 minutes mins
    Cook Time: 20 minutes mins
    Resting Time: 2 hours hrs
    Total Time: 2 hours hrs 40 minutes mins
    Servings: 6
    Author: Qashang

    Ingredients 

    • 500 g beef tenderloin strips flattened
    • ⅓ cup mustard oil plus extra for frying
    • 1 medium onion sliced
    • 2 green cardamom
    • 2 bay leaves
    • 1 teaspoon coriander seeds
    • 1 teaspoon white cumin
    • 1 teaspoon black cumin NOT nigella seeds
    • 1 teaspoon poppy seeds
    • 4-5 red button chilies
    • ¼ teaspoon mace powder
    • ¼ teaspoon nutmeg powder
    • 1 teaspoon salt
    • 1 teaspoon red chili powder
    • 1 teaspoon paprika powder
    • 1 teaspoon garam masala
    • 1 teaspoon meat tenderizer or 1 tablespoon papaya paste
    • ¼ cup yogurt
    • 1 tablespoon ginger garlic paste
    Prevent your screen from going dark

    Instructions

    • Heat mustard oil and fry the onions till they are golden brown. Strain the oil and keep aside to use in marination later. Grind the onions finely.
    • Heat another clean pan. Add green cardamom, bay leaves, poppy seeds, coriander seeds, white cumin, black cumin and red button chilies. Roast these for 1-2 mins on medium-high heat until they are fragrant.
    • Cool slightly and add to your grinder. Grind till they turn into a powder.
    • In this powder, further add mace powder, nutmeg powder, salt, red chili powder, paprika powder and garam masala. Mix. This is your Bihari Kabab seasoning.
    • To the beef strips, add the prepared seasoning, yogurt, ginger garlic paste, meat tenderizer and the leftover mustard oil. Mix well and leave to marinate for 2-4 hours. If you plan to marinate overnight then add the meat tenderizer just 2 hours before cooking.
    • Take a metal or wooden skewers. If wooden, pre-soak them in water for 30 mins to avoid burning. Take a strip of beef and start threading it into your skewer. Thread 4-5 beef strips onto each skewer (it may vary depending on the length of your skewer). See the process in the video above.
    • At this point, you can barbecue these kababs on a charcoal grill or bake them in oven.
    • For pan-frying, heat 1-2 tablespoon of mustard oil in a pan. Then place your skewers and cook till they are no longer pink and cooked through.
    • Put all the Bihari Kabab in a deep pan with a lid. Place a piece of foil in the middle and put a hot coal on it. Drizzle some oil and immediately cover the pan with lid or foil tightly. Give smoke for 8-10 mins.
    • Garnish with fresh coriander, lemon wedges and red onion slices.

    Notes

    • Use 4-6 unsalted cashews if poppy seeds are not available. 
    • In Pakistan, you can ask your butcher to give you 'pasanday' meat or undercut meat for Bihari Kabab.
    • If you have whole nutmeg and mace, then add it to the grinder with the roasted spices.
    Did you make this recipe?Please leave a star rating and a review in the comments. You can also tag @chilitochoc on Instagram. I love hearing your feedback!

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information read the Privacy Policy.

    PIN IT FOR LATERBihari Kabab - pinterest

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    1. Uma says

      July 20, 2021 at 11:55 pm

      5 stars
      Tried the recipe, amazing!!!

      Reply
    2. Amy says

      June 16, 2021 at 12:29 pm

      Can olive oil be used instead of mustard oil?

      Reply
      • Qashang says

        June 17, 2021 at 7:35 am

        I suggest using vegetable or canola oil instead since olive oil has a taste.

        Reply
    3. hungryhippoz says

      March 09, 2021 at 7:35 pm

      5 stars
      One of the best recipes ever. I kept beef tenderloin cubed instead of flattened and I skipped the papaya/tenderizer because the tenderloin was tender enough. I also grilled for three mins each side over super hot coals, while basting them with butter, and left the inside of the meat a bit rare. I got many compliments. Thank you again.

      Reply
    4. Hemani says

      November 26, 2020 at 12:46 am

      5 stars
      I just prepared the seasoning and am anxious to try it at the Thanksgiving BQQ. Wish me luck..! Oh, on the recepe the onions that were finely grind are added to the behari seasoning, right? I assumed but I didn't read where/when to add then. I'll write back soon with the verdict!

      Reply
      • Chili to Choc says

        November 26, 2020 at 9:27 am

        Yes the grinded onions are added to the bihari seasoning. Hope the kabab turn out great for you. I look forward to your feedback.

        Reply
        • Zurriah Masood Butt says

          December 09, 2020 at 8:19 pm

          This looks like an amazinggg recipe of Bihari Beef, will be trying it tomorrow for dinner 🙂

          Reply
        • Arshad says

          January 02, 2021 at 5:33 pm

          This recipe looks incredible! I can't wait to try it. I had a question about the coal smoke step at the end - if I am cooking the kababs on a gas barbecue, do you still recommend that I add the coal smoke at the end for the most authentic taste?

          Reply
          • Chili to Choc says

            January 07, 2021 at 12:14 pm

            Hi! Nope you don't need coal smoke if you are cooking on a bbq grill.

            Reply
            • Arshad says

              January 16, 2021 at 5:44 pm

              5 stars
              I just made these last night, and they were absolutely delicious! I cooked them on the grill, and they came out just like I remember them. Thanks so much for an incredible recipe that I will definitely be making again!

    5. Charley Hemani says

      November 24, 2020 at 4:02 am

      I just prepared the seasoning and am anxious to try it at the Thanksgiving BQQ. Wish me luck..! Oh, on the recepe the onions that were finely grind are added to the behari seasoning, right? I assumed but I didn't read where/when to add then. I'll write back soon with the verdict!

      Reply
      • Chili to Choc says

        December 10, 2020 at 10:44 pm

        Yes the grinded onions are added in the marination. Good luck with the recipe!

        Reply
    6. Asif says

      November 11, 2020 at 12:12 pm

      Hiya,

      Thank you very much for this recipe. I look forward to trying it.

      I was wondering, is there a non-spicy/chilli way of making this whilst maintaining the main flavour of the kebabs?

      For example, if I was to skip the chilli ingredients, would that affect the taste in a negative way?

      Thank you, again.

      Reply
      • Chili to Choc says

        November 16, 2020 at 2:01 pm

        Hi! You can reduce the amount of chili. It won't affect the taste.

        Reply
    7. Farida says

      October 02, 2020 at 8:53 pm

      5 stars
      I will try it In Shaa ALLAH.

      Reply
    8. Rida says

      August 28, 2020 at 6:22 pm

      5 stars
      Bihari Kabab is one of my all time favorite foods to eat. Being a Karachiite, some of us can be excessively snobbish about some dishes tasting exactly how they do at countless incredible restaurants in the city... which is why I was a bit apprehensive initially about trying this recipe. However, I was pleasantly surprised at just how very delicious it turned out! This is one of those Pakistani dishes I really miss while living far away from my home country, and eating these Bihari Kababs made me feel like I was back at a roadside BBQ restaurant in Saddar, Karachi. Thank you for sharing this scrumptious recipe with us!

      Reply
    9. Malek says

      August 13, 2020 at 2:16 pm

      Nice recipe! Can't wait to try! However, as the name suggests, these kababs are from Bihar, India not Pakistan ?

      Reply
      • Chili to Choc says

        August 13, 2020 at 2:22 pm

        Glad that you liked the recipe. If you have read it I have clearly mentioned in the second paragraph: 'Bihari Kabab is originally from Bihar, India and now is also a popular BBQ item in Pakistan.' Hope you try it sometime! ?

        Reply
        • Malek says

          August 13, 2020 at 3:47 pm

          Sorry! Will try soon and let me you know how it went!

          Reply
          • Chili to Choc says

            August 13, 2020 at 4:36 pm

            Looking forward to your feedback! ♥️

            Reply

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