HOMEMADE BIHARI KABAB SPICE MIX

You'll need the following essential spices to make your own Bihari Kabab seasoning. Refer to the recipe card below for the remaining regular spices and measurements. For ease, I am mentioning the Urdu names alongside and linking the spices. • Green Cardamom (harri illaichi) • Bay Leaves (tez paat) • Coriander Seeds (sabit dhaniya) • Poppy Seeds (khashkhash) • White Cumin (safaid zeera) • Black Cumin (kala zeera) • Red Button Chilies (gol laal mirch) Use whole dried chili if you can't find these. • Mace Powder (jaifal) • Nutmeg Powder (javitri) HOW TO MAKE BIHARI KABAB • Prepare the ingredients. Brown the onion in mustard oil or use ready-made crushed brown onion. Reserve the mustard oil for marination. If you are using store-bought brown onion, then add ¼ cup mustard oil to the marination. Then roast the whole spices and grind finely. Add the rest of the powder spices to it, mix and keep aside. • Marinate the meat. Add all the marination ingredients to the beef (see recipe card) and keep in the fridge for minimum 2 hours. If you plan to keep the beef overnight then don't add the meat tenderizer. Add it just 2 hours prior to cooking. • Thread onto skewers. Use metal or wooden skewers. If wooden, make sure you pre-soak them. Thread 4-5 pieces of beef strips onto each skewer. • Cook the kababs. The best and most authentic way of making Bihari Kababs is to grill them. If you don't have a grill, then you can pan-fry them as shown in this recipe or even bake them. And then give them coal smoke at the end. • Serve and enjoy. See below for serving ideas.