https://arshadhs.github.io/categories/regional/Recent content in Regional on Arshad SiddiquiHugoen-usWed, 20 May 2020 12:56:00 +0100https://arshadhs.github.io/docs/recipe/bbq/biharikebab-2/Wed, 20 May 2020 12:56:00 +0100https://arshadhs.github.io/docs/recipe/bbq/biharikebab-2/<p>Smoky, spicy, and melt-in-the-mouth — Bihari Kebab is a dish steeped in North Indian heritage. Traditionally cooked on open flames, the key lies in its deeply aromatic marinade and mustard oil magic.</p> <hr> <h2 id="ingredients"> Ingredients <a class="anchor" href="#ingredients">#</a> </h2> <ul> <li>Chicken / Lamb / Beef – 1 kg (cut in long strips)</li> <li>Papaya – (optional, for tenderising lamb or beef)</li> <li>Onion – 2</li> <li>Ginger &amp; Garlic paste – 2 tbsp</li> <li>Cumin seeds – 1 tsp</li> <li>Black pepper – 1 tsp</li> <li>Garam masala (or meat masala) – to taste<br> <em>(Garam masala includes green cardamom, black cardamom, clove, nutmeg/jayphal, mace/javitri, cinnamon stick)</em></li> <li>Khas khas (poppy seeds) – 1 tbsp</li> <li>Red chilli (whole) – 2</li> <li>Yoghurt – ½ cup</li> <li>Bhuna besan (roasted gram flour) – 1 tbsp</li> <li>Mustard oil – as needed</li> <li>Salt – to taste</li> </ul> <hr> <h2 id="method"> Method <a class="anchor" href="#method">#</a> </h2> <ol> <li>Dry roast cumin seeds, black pepper, and garam masala spices in a pan for about a minute. Grind to a fine powder.</li> <li>Separately grind onion, ginger, garlic, khas khas, and red chilli into a smooth paste.</li> <li>In a large bowl, mix the ground spices and paste with yoghurt, bhuna besan, salt, and mustard oil.</li> <li>Add meat strips to the marinade. <ul> <li>If using lamb or beef, add mashed raw papaya for tenderness.</li> </ul> </li> <li>Let marinate: <ul> <li>Chicken – 1.5 hours</li> <li>Lamb – 2 hours</li> <li>Beef – 2+ hours</li> </ul> </li> <li>Cook over a pan (covered) or grill in the oven/barbecue until cooked through and nicely charred.</li> </ol> <p>Serve hot with paratha or mint chutney for the full Bihari experience.</p>