PHM Bihari Kabab Masala (50gm)

Product Description

Bihari Kabab is a classic BBQ-style dish with roots in Bihar and a strong place in Pakistani barbecue culture today. It is known for thin slices of meat, deep marination, tender texture, and a smoky grilled flavour that makes it a favourite for BBQ nights, Eid gatherings, family dinners, and special occasions.

Unlike many kababs, Bihari Kabab is not usually made with thick chunks of meat. The meat is sliced thin, marinated with yogurt, fried onions, ginger, garlic, mustard oil or ghee, and raw papaya paste, then cooked slowly on skewers until soft, juicy, and full of flavour.

PHM Bihari Kabab Masala helps you prepare this traditional-style kabab at home with rich aroma, bold spice, and the familiar BBQ taste loved in desi kitchens. Use it with beef, lamb, mutton, or chicken, and serve with paratha, chapati, tamarind chutney, raita, onion rings, and lemon.

Salt, Red Chilli, Paprika, Cumin, Ginger, Garlic, Onion, Fenugreek, Coriander, Black Pepper, Clove, Cardamom, Cinnamon, Star Anise, Mace, Nutmeg, Citric Acid.

Recipe

Ingredients Required

PHM Bihari Kabab Masala — 1 full bag
Meat — 1 kg boneless, sliced 1/2 inch thick and about 6 inches long
Fried onions — 3 tbsp, finely crushed
Fresh onion — 1, chopped and ground with 2 tbsp mustard oil
Ginger paste — 2 tbsp
Garlic paste — 2 tbsp
Plain yogurt — 3/4 cup, whipped
Raw papaya paste — 3/4 cup, with skin
Mustard oil or ghee — 3–4 tbsp

Cooking Method

1. Mix PHM Bihari Kabab Masala, crushed fried onions, ground onion, ginger paste, garlic paste, yogurt, and mustard oil or ghee.
2. Apply the marinade evenly to the meat slices.
3. Cover and marinate for 3–4 hours, or overnight for best flavour. For chicken, marinate for about 1 hour.
4. Add raw papaya paste 1–2 hours before grilling.
5. Thread the meat onto skewers.
6. Grill on very low heat until the kababs are fully cooked and browned on the edges. Turn the skewers regularly for even cooking.
7. If the kababs start falling from the skewers, wrap thread around them to hold the slices together.
8. Serve hot with tamarind chutney, raita, onion rings, chapati, paratha, or naan.

Note for Fried Onions

Deep fry sliced onions in hot oil or ghee until golden. Remove and spread on paper towel. Let them cool, then crush coarsely before adding to the marinade.

Alternate Cooking Methods

For pan-fried Bihari Kabab, cook the marinated meat in ghee, butter, or oil on medium-low heat until tender and browned.

For smoky flavour without BBQ, place a small hot coal in a heat-safe bowl inside the cooked meat pot. Pour a little ghee over the coal, cover for a few minutes, then remove the coal carefully.

Cooking Tips

• Use thin meat slices for the best texture. Thick pieces may not become soft the same way.
• Beef undercut, tenderloin, sirloin, or thin boneless strips work well.
• Raw papaya helps tenderize the meat. Add it 1–2 hours before grilling so the meat becomes soft without breaking too much.
• Do not add water when grinding onion. Use mustard oil as mentioned so the marinade stays thick.
• Mustard oil gives a more traditional Bihari Kabab flavour. Ghee can also be used.
• Marinate overnight for deeper flavour when using beef or lamb.
• Cook on low heat. High heat can burn the outside before the inside becomes tender.
• If kababs fall from skewers, wrap thread around the meat to hold the slices together.
• For chicken, marinate for less time because chicken becomes tender faster.