Bihari Kabab, also known as Bihari Boti, is a distinctive dish. Thin beef tenderloin strips are tenderized using a 2-step method and then cooked to smoky perfection. A popular street food of Karachi, Pakistan, this is also a favorite choice during BBQ recipe season and Eid ul Adha.
This is an easy recipe to make once you get the hang of it. With an unusual flavor profile and texture, you want to try this recipe. The kabab pairs beautifully with sweet corn masala chaat, cilantro mint chutney, Hyderabadi bagara baingan, and some easy raita.
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Why you'll love this bihari kabab recipe
Authentic recipe - This is a unique and authentic Pakistani recipe. If you want to dig deep and get to know the heart of Pakistani cuisine, then this is a recipe you'll want to try.
Popular street food - A popular street food, the Bihari Kabab recipe is consistently featured in restaurants in Pakistan and the US; with this recipe, you can now easily make these kababs at home.
Out-of-the-box recipe - This is not your typical recipe, but its unique smoky and nutty flavor and melt-in-your-mouth texture will make you fall in love at the first bite!
Ingredients for the bihari kabab
The Meat - Use tenderloin cut into 2"X6" strips for best results. I use the same meat for my Bihari Kabab and beef pasanda recipe. Most South Asian butchers will cut the beef into thin strips for you, but if you're doing it yourself, I recommend a ⅛" thickness, further pounded down for ideal results.
The cooking oil - authentic Bihari Kababs, is made with mustard oil, giving it a distinct smell and flavor unique to the recipe. I prefer avocado oil because it’s easier to source, and I wouldn't say I like the Mustard Oil smell. You can also use half mustard and half Avocado to strike a balance.
The Kiwi - A key ingredient in Bihari Kabab is a meat tenderizer. The traditional tenderizer used is raw papaya paste. However, I use Kiwi paste since it's not always readily available.
The Vinegar - White distilled vinegar adds delicious flavor and helps to tenderize the meat further.
The Gram Flour - A type of South Asian chickpea flour, this adds a nutty taste and helps to bind all the ingredients together.
Poppy Seeds - Known as Khus Khus in Pakistani Cuisine, white poppy seeds add a delicious nutty flavor and help bind all the marinade ingredients.
The Spices - A combination of roasted whole spices that are then ground and a few powdered ones make the perfect Bihari Masala Mix.
The Onions - Fry some onions and grind them to a paste to add to the marinade for a burst of flavor.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
- The oil - You can go the traditional route and use mustard oil, half mustard and half avocado, canola, or sunflower oil, or, as I do, stick to your favorite high-heat index cooking oil.
- Poppy Seeds - White poppy seeds are easy to source at South Asian stores or Amazon, but if you need a substitute, I recommend white sesame seeds for this recipe.
- The Meat - While red meat works best for this Bihari Kabab recipe, chicken is an option. Just make sure not to marinate it for more than 4 hours.
- The tenderizer - I use kiwi as it's the easiest thing to source here in the US, but two tablespoons of raw papaya paste or one teaspoon of powdered meat tenderizer are also options.
- The onions - Store-bought dry fried onions can be used in this recipe. Use ¼ cup of the onions per ½ onion that the recipe calls for. Moisten them with one teaspoon of cooking oil, crush, and use.
How to cook the bihari kabab
The marinade
First step - Roast and grind all the whole spices to a fine powder.
Second step - Mix these with all of the other ingredients in a bowl.
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Third step - Apply the marinade to the thin pounded strips of meat and marinate overnight for best results.
Fourth step - Remove the marinated meat, thread it onto your skewers, and pack it tightly together.
The cooking
Fifth step - While Bihari Kabab is traditionally grilled, I often use a grill pan to sear and then roast in the oven to ensure the meat is cooked. This allows me to enjoy them all year, no matter the season.
Sixth step - Preheat your grill pan with oil and sear on all sides.
Seventh step - Sear till you get dark grill marks on your meat.
Eighth step - Transfer the skewers with the seared meat into a lightly oiled roasting pan.
The smoking
Ninth step - Cook the Bihari kababs in a preheated oven at 350 degrees for 30-60 minutes. The time depends on how thick the meat is and your cooking equipment.
Tenth step - Once the meat is fork-tender, I smoke it using an ancient Pakistani technique. Please make a small round bowl with some foil, or use a tiny dipping bowl and place it in the center of the roasting Pan with the cooked Kabab.
Eleventh step - Light a piece of charcoal (do this outside as it will spark and can be a hazard indoors). Once the coal is well-lit, please place it in your bowl and pour some cooking oil over it. The charcoal will immediately start smoking.
Twelfth step - Cover the pan with foil and place a heavy lid or dish on it to let the smoke seep into the meat. After about 5 minutes, uncover the Pan and safely discard the coal, oil, and foil bowl. Your Bihari Kabab will now have a delicious Smoky Flavor to them.
Grilling The kababs
If you want to go the authentic route, here are instructions for grilling the bihari kabab.
- Thirteenth step - Place the marinated beef strips on long skewers (preferably with a wooden handle).
- Fourteenth step - Preheat your grill to 450 degrees Fahrenheit and place the skewers on the grill. Cook for 5 minutes to get a good sear on the first side.
- Fifteenth step - Flip the skewers and sear for 5 minutes. Then, cover the grill and continue to cook for 10-15 minutes, flipping the skewers every 5 minutes to ensure they have a nicely charred surface on both sides. Cook to an internal temperature of 160 degrees Fahrenheit.
- Sixteenth step - Once the bihari kabab is cooked, remove it from the skewers, plate, and serve.
Expert Tips
- Always soak your wooden skewers - Remember to wash them before you cook with them.
- Don’t over-marinate the meat - A 3-5 hour marinade is sufficient for paper-thin strips. If your strips are thicker, or you’re using boneless cubes, marinate the meat for a maximum of 12 hours.
- Always use Beef Tenderloin - The best quality meat is important for perfect results. I always suggest beef tenderloin for my Bihari Kabab.
Recipe FAQS
Although the recipe is traditionally for beef, people make it with chicken. I recommend using boneless chicken cubes and marinating for 3-4 hours maximum.
A great substitute for poppy seeds in this recipe is sesame seeds.
The kabab can stay in the refrigerator for 3-5 days without spoiling.
For the freezer, I would recommend storing them for up to 1 month in an airtight container.
For best results, reheating is best done on the stovetop with either storage method. Use a little bit of oil and lightly refry the kababs.
Serve the Kabab with sliced onion rings, lemons, and hot Naan, Parathas, or Pooris. My favorite condiment with my kabab is my green coconut chutney, but feel free to try them with any chutney you prefer.
Other recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Bihari Kabab
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Ingredients
- ¼ cup avocado oil (see notes)
- 1 ¼ lbs tenderloin strips (see notes)
- ½ onion (see notes)
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- ½ tbsp green chili paste
- ½ kiwi (see notes)
- 2 tbsp distilled white vinegar
- ¼ cup plain yogurt
- ½ tbsp gram flour (besan) (see notes)
- 1 charcoal
- 1 tbsp oil
Whole Spice Mix
- ½ tbsp poppy seeds (khus khus)
- ½ tbsp nutmeg (jaiphal)
- 1 tbsp mace (javitri)
- 1 tbsp star anise (badiyan ka phool)
- 5 whole red kashmiri chilies (sabut laal mirchi)
Powdered Spices
- 1 tsp salt
- 1 tsp red chili powder (laal mirchi powder)
- 1 tsp cumin powder (zeera powder)
- 1 tsp garam masala powder
- 1 tsp black pepper powder (kali mirchi powder)
Instructions
- Take the 2"x6" tenderloin strips and beat them with a meat mallet till they are very thin.
- Chop the onion and fry it in the ¼ cup oil till it is a deep brown and set aside.
- Peel half a kiwi, mash it, and set it aside.
- Dry roast the whole spices and then grind them to a powder using a spice grinder.
- Take all of the ingredients except the beef tenderloin strips and grind them to a paste in a food processor.
- Marinate the beef in this mixture overnight (see notes)
- Remove the meat from the fridge after the marination period is over and thread the strips on the skewers.
- Preheat the oven to 350° Fahrenheit
- Drizzle a little Avocado oil on the grill pan and then saute the skewered meat till it is brown on all four sides.
- Brush the roasting Pan with some oil and place the skewers in it.
- Drizzle any remaining marinade over the skewers.
- Cover with foil and bake for about 30-60 minutes, till the meat is cooked through.
- Take a small bowl and place it in the roasting pan.
- Heat a piece of charcoal and place it in the bowl.
- Pour a tablespoon of cooking oil over the lit coal to make it smoke.
- Cover the roasting pan with foil and place a baking sheet over it to keep the smoke in.
- Remove and discard the coal after 5 minutes and enjoy your kabab.
Tarek
I am very excited of Bihari kebab recipe! I am planning to make the same Bihari kebab in upcoming Eid. Using your recipe. Thank you very much for detailed instructions.
Nosheen Babar
Thank You Tarek. Let me know how it turns out once you get the recipe!