Bihari Kabab Recipes
NORTH INDIAN-STYLE BIHARI KABAB
Steps:
- Fry the onions in the oil until they are soft. Drain them on paper towels. Use a food processor or mortar and pestle to grind them into a smooth paste.
- Mix the onion paste and all the spices (garlic paste, ginger paste, cumin, coriander, black pepper, red chili powder, star anise, and mace) with the yogurt and add the beef strips to this mix. Add salt to taste and set aside for 8 to 10 hours in the refrigerator.
- About an hour before cooking, mix in the papaya paste (if using). Heat your grill or broiler on medium-high heat and thread 8 to 10 beef strips onto each skewer
- Grill until cooked to your liking.
- Serve immediately with hot naan.
Nutrition Facts : Calories 376 kcal, Carbohydrate 12 g, Cholesterol 108 mg, Fiber 2 g, Protein 33 g, SaturatedFat 7 g, Sodium 243 mg, Sugar 5 g, Fat 22 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
BIHARI KABAB
A bit on the spicy side, this is commonly available in the streets of Kolkata served in a roll, wrapped in a paratha. This recipe has been adapted from http://indianfood.about.com/bio/Petrina-Verma-Sarkar-17036.htm
Provided by khanapeena
Categories Lunch/Snacks
Time 11h50m
Yield 10 skewers, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Fry the onions until golden brown and soft then dry on a kitchen paper towel. In a food processor or blender, grind the onions to a smooth paste.
- In a mixing bowl (use glass or stainless steel if available), mix the beef strips with the onion paste, all the spices and the yoghurt (do not add the papaya paste). and set aside overnight or about 8 hours in the refrigerator.
- Take the marinated beef and mix in the papaya paste. Let stand for about an hour. Thread the beef strips into skewers and grill or broil in the oven for about 20 minutes. Rotate the skewer and grill for another 20 minutes or till done.
- Best served as wrapped in paratha with a twist of lemon juice, pinch of chopped onions and a pinch of chopped parsley.
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