BIHARI BOTI KABAB

(18.9.2017)

INTRO:

Kabab is one of the most sought-after food from South Asia. It has many variations and a great history. The Kabab has traveled far and wide through times and regions, evolving to suit the taste of the indigenous population and cities it passed through.

It is believed that the Turkish and Persian soldiers enjoyed grilling fresh meat on the fire, by hanging or wrapping the meat around their swords. The meat chunks were cooked in animal fat and once ready, consumed immediately.  The Kabab is also mentioned in the Turkish language script of Qissa-e-Yousuf published in 1377.

Kabab has gone through many changes in its shape and taste in tune with the region where it has been prepared.  Undoubtedly, today, it is the most recognized eastern food in the western part of the world.

Kababs have always been a rustic favorite; and while they were said to be a prominent part of the Moghul menu, the variation of the modern-day Bihari Kabab is a purely Bihari and Bengali take on the meat.

And though the Bihari kabab is made with meat chunks like in ancient times, it is nothing like the kababs that the Turks must have eaten. Instead, it has upgraded to a delicious, melt-in-the-mouth texture, infused with spices, yogurt, and tenderizing papaya. The unique tenderness of meat comes by tenderizing agents and resting it for hours so that the spices seep in the meat and it becomes as tender as melting in the mouth.

Bihari Boti Kababs are made with thinly sliced pieces of meat (Beef, mutton, or chicken) rolled over the skewer in a way that it makes layers of thin slices of meat. Personally, I prefer Beef due to its exotic flavor and richness of coal smoke. These days people are preferring Chicken due to its tenderness and less time consumption in preparation. The meat is tenderized with Raw Papaya paste along with crushed and fried Onion and some yogurt and placed in the refrigerator overnight if using beef, 8 hours for mutton, and 4-5 hours for Chicken to get the best result. Raw papaya is the best tenderizing agent but Katchri powder and other meat tenderizing powders can also be used. If flattened skewers are available to you, it will be the best option for BBQ but any type can do. As I used Chicken for this recipe, so I made use of wooden skewers, soaked them in water for 1-2 hours, and have them fried on a girl pan. the best option is grilling on coals. Before attaching the meat to skewers, the meat must be given Dhooni (Coal Smoke) to enjoy BBQ flavor.

The subcontinent hosts more than a dozen popular kabab recipes; Shami, Reshmi, Damm, Boti, Seekh, Chapli, Galavati, and Tandoori, amongst many. However, the uniqueness of the Bihari kabab is in its texture, marination, and spice content.

The people of the subcontinent boast a diet rich in spice content, and traditional cuisines across Pakistan and India include a wide range of kababs infused with garam masala, coriander seeds, cumin seeds, yogurt, black pepper, lemon juice, eggs, cornstarch, atta, coriander leaves, tomatoes, and onions, unlike their middle eastern counterparts, which tend to be much milder.

Though cuisine from Bihar is traditionally vegetarian, the Bihari kabab is a meat delight that has an infusion of mustard oil, largely used in India, and specifically Bengal and Bihar, and a liberal amount of masala.

The use of Kabab Chini, Poppy Seeds, Nutmeg, Mace, and Papaya as meat tenderizers make it remarkably tender.

it is time now to prepare this exquisite BBQ dish at home with homemade spice mixes and make it exactly like what is on offer at renowned eateries dealing with Kababs. Let us start with the name of ALLAH.

EQUATION:

Marination of meat:                   24 hours for Beef, 8 to 10 hours for Chicken

Preparation of Spices:              10 Minutes

Frying or baking:                       20-25 Minutes

Expenses:                                 5 to 6 Hundred rupees, may vary a bit according to the price                                                      of Meat ( 4 US dollars)

Yield:                                         Enough for 4 persons

WHAT WE NEED:

1. 1 Kg Gosht (Beef) preferably Undercut portion (Tenderloin)
2. 3 Tablespoons Katcha Papita Paste (Raw Papaya)
3. 2 Tablespoons Adrak Lahsan Paste (Ginger Garlic)
4. 1 Tablespoon Lal Mirch Powder (Red Chillies)
5. 2 Tablespoons Khopra (Desiccated Coconut)
6. 2 Tablespoons Khashkash (Poppy Seeds)
7. 4-5 Bari Illaichi (Black Cardamoms)
8. 1 Tablespoon Kala Zeera (Black Cumin Seeds)
9. 1 Cup Fried Pyaz (Onion)
10. 1 Cup Dahi (Yogurt)
11. 2 Tablespoons Vinegar
12. 6 Tablespoons Mustard Oil
13. 2 pieces Dar Chini (Cinnamon)
14. 10-12 Kali Mirch (Black Pepper Corns)
15. 10-12 Kabab Chini (Long Pepper or Pepper Longum)
16. Salt to taste
17. Piece of Burning Coal for giving BBQ flavor to the meat
18. Skewers
19. Oil if frying
20. Julienne cut Ginger, Green Chillies, Lemon, Coriander leaves for Garnishing
21. Chutney & Raita of your choice
22. Chapati or Paratha

NOTE: You can also use my prepared Bihari Kabab Masala I have posted earlier and can be seen in this Blog. Make it and preserve it for using it anytime.

LET US START PREPARING:

• Undercut Beef or Chicken may be cut into thin layers (Pasanda Cut) the Beef must be of an undercut portion.
• Wash the meat layers and apply Raw Papaya thoroughly and let it rest in the fridge overnight.
• Grind and make a powder of all whole spices, also grind the fried onion
• Now apply the spice mix, onions, and Mustard Oil to the beef layers. 
• Put a Coal on fire and burn it till amber, put it on a piece of silver foil or a small metal bowl, and place that in the middle of the beef mix. Immediately sprinkle a teaspoon of oil over the coal, it will emit the BBQ smoke. Put a heavy lid over the bowl so that the smoke and aroma may not escape.
• Take out the coal and again place the bowl in the fridge for an hour.
• Put the beef on skewers by inserting each layer 2-3 times like waves so that the beef must not be hanging down.
• You can also use the thread on the beef layers to bind them on the skewers (Optional)
• Bake them till golden or fry them on a Grill Pan or simple Frying Pan.
• Bake at 200 C, for 20-25 minutes
• Place the cooked Boti Skewers on a platter, garnish with Julienne cut Ginger, Green Chillies, Lemon, and Coriander Leaves.
• Serve and enjoy with any Raita or Chutney of your choice
• Serve hot with Chapati or Paratha.

Am sure you are going to love these Bihari Boti Kababs and will make them at the earliest without any FEAR OF FAILURE. Instead of eating spurious and unhealthy food at the eateries, you can make it at home with everything hygienic and healthy. You only have to throw away two things from your life, first, the lethargy, and the next, fear of ifs and buts.

Thanks,

thine eternally,

NOVICE

Karachi, September the 25th, 2017