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BIHARI BOTI KEBABS

https://youtube.com/shorts/UMmC1V3RBjo?feature=share
Prep Time 40 mins
Cook Time 20 mins
Rest Time 24 hrs
Total Time 25 hrs
Cuisine:
Difficulty: Advanced
Servings: 8
Description

Savoring the Best Bihari Boti Kebab;These Bihari Boti Kebabs are a specialty that I simply cannot resist! Bihari Boti Kebabs hail from the regions of Bihar in India and are a beloved dish throughout Pakistan, particularly in Karachi.The kebabs are typically made from finely cut pieces of marinated meat, which are threaded onto skewers and grilled to perfection, showcasing traditional cooking methods that have been passed down through generations. Each bite takes me back to the vibrant streets of Karachi, where the aroma of sizzling kebabs fills the air. Enjoying these with mint chutney and fresh naan is an experience like no other. It's more than just food; it’s a cherished memory!

Ingredients
    Bihari Boti Ingredients;
  • 2 kg boneless beef, lamb, or mutton, cut into thin, small bite-sized pieces
  • 1/2 cup yogurt
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tbsp green chili paste
  • 1/2 cup papaya paste
  • Salt to taste
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tbsp red chili powder
  • 1/2 tsp citric acid
  • 1 tbsp garam masala
  • 1 tsp ground piple (long pepper)
  • 1 tsp ground black pepper
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground mace
  • 1/2 tbsp turmeric
  • 4 tbsp lemon juice
  • 1/4 cup mustard oil
  • 2 onions, thinly sliced and fried until golden brown, then dried and powdered
    • For Cooking;
  • Skewers for grilling
  • Charcoal grill
    • Garnish and Serving;
  • Mint chutney
  • Sliced onions
  • Lemon wedges
  • Naan or roti
Instructions
  1. 1
    - Cut the boneless beef into thin strips, similar to pasanday. Place the sliced meat in a large mixing bowl.
  2. 2
    - In another mixing bowl, combine the yogurt, papaya paste, ginger paste, garlic paste, and green chili paste. Mix well until you achieve a smooth marinade.
  3. 3
    - To the marinade, add salt, cumin powder, coriander powder, red chili powder, citric acid, garam masala, ground piple powder, ground black pepper, ground nutmeg, ground mace, turmeric powder, lemon juice, and mustard oil. Mix thoroughly to ensure all spices are well incorporated.
  4. 4
    - In a frying pan, heat oil and fry the thinly sliced onions until they turn golden brown. Remove the fried onions and place them on a paper towel to soak up excess oil. Allow them to cool until crispy.
  5. 5
    - Once cooled, transfer the fried onions to a blender and blend them into a coarse powder.
  6. 6
    - Add the fried onion powder to the marinade and mix until well combined. The fried onions will enhance the flavor of the kebabs significantly.
  7. 7
    - Mix the meat well in the marinade, ensuring that each piece is evenly coated. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator. Ideally, allow it to marinate for 24 to 48 hours for maximum flavor penetration. If short on time, marinate for at least 4-6 hours.
  8. 8
    - Once the meat has marinated sufficiently, remove it from the refrigerator. Thread the marinated meat onto skewers, ensuring that the pieces are not overcrowded, allowing for even cooking.
  9. 9
    - Preheat your grill to medium heat. Brush the grill grates with oil to prevent sticking.
  10. 10
    - Place the skewers on the grill and cook the kebabs, turning occasionally, until they are cooked through and tender. This typically takes about 18-20 minutes, depending on the thickness of the meat. Keep an eye on them to avoid overcooking.
  11. 11
    - Once the kebabs are cooked to perfection, remove them from the grill. Serve hot with mint chutney, sliced onions, lemon wedges, and warm naan or roti.
  12. 12
    - Gather your family and friends to enjoy your flavorful and succulent Bihari Boti Kebabs. Delight in the rich tastes and the wonderful aromas!

Nutrition Facts

Servings 8

Amount Per Serving
Calories 427.9kcal
% Daily Value *
Total Fat 19.98g31%
Saturated Fat 6.21g32%
Trans Fat 0.62g
Cholesterol 159.49mg54%
Sodium 763.18mg32%
Potassium 1109.79mg32%
Total Carbohydrate 8.36g3%
Dietary Fiber 1.84g8%
Sugars 3.12g
Protein 55.52g112%
Vitamin A 29.41 IU
Vitamin C 12.34 mg
Calcium 85.24 mg
Iron 6.54 mg
Vitamin D 0.26 IU
Vitamin E 0.94 IU
Vitamin K 5.93 mcg
Thiamin 0.23 mg
Riboflavin 0.47 mg
Niacin 12.53 mg
Vitamin B6 1.51 mg
Folate 20.62 mcg
Vitamin B12 5.73 mcg
Phosphorus 582.39 mg
Magnesium 69.9 mg
Zinc 13.84 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Here is a step-by-step guide on how to cut pasanday:

  • Pasanday are typically made from boneless cuts of meat such as beef or lamb. Look for a tender cut of meat like tenderloin or sirloin for best results.
  • It is easier to slice meat thinly when it is slightly frozen. Place the meat in the freezer for about 30 minutes to firm it up before cutting.
  • Trim off any excess fat or connective tissue from the meat using a sharp knife. This will ensure that your pasanday are lean and tender.
  • Place the meat on a cutting board and use a sharp knife to slice it thinly against the grain. Cutting against the grain will help break down the muscle fibers and make the meat more tender. Aim for slices that are about 1/4 to 1/2 inch thick.
  • To further tenderize the pasanday, you can use a meat mallet or the back of a knife to gently pound the slices. This will help break down the fibers and make the meat more tender.
  • Once you have cut and tenderized the pasanday, you can use them in kebabs.

Few important notes;

  • Marinating the meat overnight or for several days is crucial for the flavors to develop and penetrate the meat. This will result in more flavorful and tender kebabs.
  • Papaya contains enzymes that help tenderize the meat. However, be cautious not to marinate the meat with papaya paste for too long as it can make the meat mushy. Follow the recommended marination time in the recipe.
  • If you are using wooden skewers, remember to soak them in water for at least 30 minutes before threading the meat. This will prevent the skewers from burning on the grill.
  • Make sure your grill is preheated to the right temperature before placing the kebabs on it. Cook the kebabs over medium heat, turning them occasionally to ensure even cooking.
  • Allow the cooked kebabs to rest for a few minutes before serving. This will help retain the juices in the meat and keep it moist and flavorful.

Alternative methods to cook;

1- Oven-Baking Method:

  • Preheat your oven to 200°C.
  • Place the marinated meat skewers on a baking sheet lined with aluminum foil or parchment paper.
  • Bake the kebabs in the preheated oven for about 20-25 minutes, turning them once halfway through the cooking time.

2- Stovetop Method:

  • Heat a non-stick pan or skillet over medium-high heat.
  • Add a little oil to the pan to prevent sticking.
  • Place the marinated meat skewers in the pan and cook them, turning occasionally, until they are cooked through and browned on all sides. This method may take a bit longer than grilling or baking, but it will still result in delicious kebabs.

3- Broiling Method:

  • Preheat the broiler in your oven at 160°C.
  • Place the marinated meat skewers on a broiler pan or a baking sheet lined with aluminum foil.
  • Broil the kebabs for about 15-20 minutes, turning them once halfway through the cooking time, until they are cooked through and nicely charred.
Read it online: https://kitchendiariesbyzubda.com/recipe/bihari-boti-kebabs/