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.

Ingredients #

• Chicken / Lamb / Beef – 1 kg (cut in long strips)
• Papaya – (optional, for tenderising lamb or beef)
• Onion – 2
• Ginger & Garlic paste – 2 tbsp
• Cumin seeds – 1 tsp
• Black pepper – 1 tsp
• Garam masala (or meat masala) – to taste
  (Garam masala includes green cardamom, black cardamom, clove, nutmeg/jayphal, mace/javitri, cinnamon stick)
• Khas khas (poppy seeds) – 1 tbsp
• Red chilli (whole) – 2
• Yoghurt – ½ cup
• Bhuna besan (roasted gram flour) – 1 tbsp
• Mustard oil – as needed
• Salt – to taste

Method #

1. Dry roast cumin seeds, black pepper, and garam masala spices in a pan for about a minute. Grind to a fine powder.
2. Separately grind onion, ginger, garlic, khas khas, and red chilli into a smooth paste.
3. In a large bowl, mix the ground spices and paste with yoghurt, bhuna besan, salt, and mustard oil.
4. Add meat strips to the marinade.
   • If using lamb or beef, add mashed raw papaya for tenderness.
5. Let marinate:
   • Chicken – 1.5 hours
   • Lamb – 2 hours
   • Beef – 2+ hours
6. Cook over a pan (covered) or grill in the oven/barbecue until cooked through and nicely charred.

Serve hot with paratha or mint chutney for the full Bihari experience.