Bihari Kabab

 Bihari Kabab – The Smoky Jewel of South Asian Grills

The Bihari Kabab isn’t just food—it’s heritage on a skewer. Originating from the Bihar region of India, this dish later found huge popularity in Pakistan, especially in Karachi, where it became a star of street food and barbecue nights.

Bihari Kabab Recipe – Smoky, Tender, and Packed With Flavor

If there’s one dish that captures the soul of South Asian barbecue, it’s the Bihari Kabab. Unlike the minced seekh kababs or fried shami kababs, these beauties are made from thin slices of beef or mutton, bathed in a spiced, mustard-oil marinade until the meat becomes buttery soft. Then they’re grilled over charcoal, releasing a smoky aroma that makes every neighbor peek over the wall.

Ingredients (Serves 4–5)

For the Kababs

• 1 kg beef undercut or fillet, thinly sliced (boneless, ribbon-style pieces work best)

• ½ cup raw papaya paste (tenderizes the meat)

• 1 cup thick yogurt (for richness)

• 3 tbsp mustard oil (that signature sharpness)

• 2 tbsp ginger-garlic paste

• 2 medium onions, fried golden and crushed

• 2 tbsp roasted gram flour (besan)

• 1 tbsp ground cumin

• 1 tbsp coriander powder

• 1 tsp red chili powder (adjust to taste)

• ½ tsp turmeric

• 1 tsp garam masala

• 1 tbsp vinegar or lemon juice

• Salt to taste

For Garnish & Serving

• Sliced onions, lemon wedges, mint chutney, parathas or naan

Step-by-Step Method

1. Prep the Meat

Cut the beef into thin strips or ribbon-like slices. This shape is important—it helps the marinade soak deep into the fibers and keeps the kabab juicy when grilled.

2. Build the Marinade

In a big bowl, mix yogurt, mustard oil, papaya paste, ginger-garlic, fried onions, besan, and all the spices. The mustard oil gives a sharp edge, the papaya melts the fibers, and the yogurt adds creaminess. Taste the marinade—it should feel slightly spicy, tangy, and smoky.

3. Massage & Rest

Coat the beef slices in the marinade, massaging it into every fold. Cover and let it rest for at least 6–8 hours (overnight is magic). The longer it sits, the softer and deeper the flavors get.

4. Skewer Like Ribbons

Thread the marinated beef onto skewers in folds, like draping fabric. This creates a juicy bite with smoky edges.

5. Grill to Perfection

• Fire up a charcoal grill (traditional is best), or use a grill pan if indoors.

• Place the skewers over medium-high heat, basting occasionally with butter or ghee.

• Grill until the kababs are slightly charred outside but still tender and juicy inside.

You’ll know they’re done when the aroma alone makes you impatient.

6. Serve Like a Feast

Slide the kababs off the skewers onto a platter. Garnish with onion rings, lemon wedges, and fresh coriander. Serve hot with mint chutney and soft parathas or naan.

Tips & Tricks for Perfect Bihari Kabab

• Don’t skip raw papaya paste—it’s the secret to melt-in-the-mouth softness.

• Mustard oil gives the authentic flavor; if it’s too strong for you, balance with regular oil.

• For extra smokiness, after grilling, place a hot coal in a bowl inside the serving dish, drizzle a little ghee on top, cover for 2 minutes—instant dhaba-style flavor.

The Experience

The first bite of Bihari Kabab is unforgettable—smoky, spicy, buttery soft, with that mustardy kick that lingers. Wrapped in a paratha with mint chutney, it becomes the legendary Bihari Kabab Roll, a street food classic.

Reshmi Kabab

 Reshmi Kabab – The Silken Star of Mughlai Grills

The Reshmi Kabab (literally meaning “silken kebab”) is one of the most delicate and royal kebabs from the Mughlai kitchen. Unlike the fiery and smoky Bihari or Seekh Kababs, Reshmi Kababs are known for being buttery soft, creamy, and mildly spiced—a kebab that feels almost velvety on your tongue.

Reshmi Kabab Recipe – Silky, Creamy, and Irresistibly Tender

If Bihari Kababs are smoky and fiery, then Reshmi Kababs are their gentle, royal cousins. The word “Reshmi” means silk, and that’s exactly what these kababs feel like when you eat them—soft, velvety, and almost melting in your mouth. They’re perfect for anyone who loves kebabs but doesn’t want overwhelming spice.

Ingredients (Serves 4–5)

For the Kababs

• 1 kg boneless chicken (breast or thigh, cut into cubes)

• 1 cup thick yogurt

• ½ cup fresh cream

• ¼ cup cashew or almond paste (soak nuts in warm water, then grind into a smooth paste)

• 2 tbsp grated cheese (optional, but adds richness)

• 2 tbsp ginger-garlic paste

• 2 tbsp lemon juice

• 2 tbsp oil or melted butter

• 1 tsp white pepper (or black pepper if you prefer a kick)

• 1 tsp garam masala

• ½ tsp cardamom powder

• Salt to taste

For Garnish & Serving

• Fresh coriander & mint leaves

• Onion rings and lemon wedges

• Mint chutney, naan, or paratha

Step-by-Step Method

1. Marinate Like Royalty

In a large bowl, mix yogurt, cream, nut paste, cheese, lemon juice, ginger-garlic, and all the spices. It should look like a smooth, creamy sauce.

Add the chicken cubes, coat them well, and cover the bowl. Let them marinate for at least 4–6 hours (overnight is even better). This is the secret to that silky softness.

2. Skewer With Care

Take metal or soaked wooden skewers and thread the marinated chicken cubes onto them. Don’t pack them too tightly—leave a little space so they cook evenly.

3. Grill to Perfection

• Charcoal grill (best): Place skewers over hot coals, turning and basting with butter or cream until slightly charred but juicy inside.

• Oven option: Preheat oven to 200°C (400°F), place skewers on a tray, and bake for 15–20 minutes, flipping halfway. Broil for 2–3 minutes at the end for a smoky touch.

• Pan option: Use a grill pan, drizzle some oil, and cook on medium heat until golden on all sides.

The aroma of cream and spices hitting the heat will instantly feel festive.

4. Serve With a Royal Touch

Slide the kababs onto a platter, sprinkle with fresh coriander, and serve hot with onion rings, lemon wedges, mint chutney, and naan or paratha.

Tips for the Softest Reshmi Kababs

• Don’t skip the nut paste—it’s the Mughlai secret to silkiness.

• Use chicken thigh if you want extra juiciness.

• Always cook on medium-high heat; too high and they’ll dry out, too low and they won’t get that golden char.

• Baste with butter or cream while grilling—it makes them irresistible.

The Experience

The first bite of Reshmi Kabab is gentle and rich—you taste the creaminess, the light spices, and the tenderness of the chicken. There’s no overwhelming chili, just a smooth, royal flavor that pairs beautifully with soft naan and a glass of chilled lassi or lemonade.

It’s the kind of kebab you serve when you want to impress guests—a dish that says comfort and luxury at the same time.