New Delhi: Bihari Kebab is one of the most timeless dishes prepared in the region at spceila occasion, filled with deep flavours, rustic charm and unmistakable smoky aroma. Originating from Bihar, these kebabs have slowly travelled the world and are loved by many for their melt-in-mouth texture and bold spicy profile.
Unlike other kebabs, Bihari kebab builds its profile on slow marination and lots of aromatic spices, making it a must-try for those who enjoy bold flavours of food. Here is our curated guide on how you can enjoy the smoky, tender and spicy flavours of Bihar in your kitchen with easy steps.
What makes Bihari kebab unique?
Bihari kebabs stand out because of their signature marination style. The use of raw papaya helps soften the meat, while mustard oil adds sharpness and depth. The spice blend, often a mix of roasted jeera, coriander, cinnamon, cloves and red chilli, creates a flavour that is bold but balanced. The kebabs are traditionally cooked on a sigdi (charcoal grill), giving them the iconic smoky layering that true fans adore.
Bihari kebab recipe
Ingredients
For the marinade:
- 500 g boneless mutton or beef strips
- 2 tbsp raw papaya paste
- 3 tbsp mustard oil (heated and cooled)
- 1 cup sliced onions (fried till golden and crushed)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp roasted cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp Kashmiri red chilli powder
- ½ tsp black pepper
- ½ tsp nutmeg powder (optional but authentic)
- 1 tbsp lemon juice
- Salt to taste
For grilling:
- Skewers
- Charcoal grill/pan grill
- A small piece of charcoal for smoking (optional but adds restaurant-style flavour)
How to make:
- Slice the meat into long, thin strips. Pat dry to remove excess moisture.
- In a large bowl, mix raw papaya paste, mustard oil, fried onion paste, ginger-garlic, lemon juice and all the powdered spices.
- Coat the meat strips thoroughly in the marinade.
- Cover the bowl and refrigerate for at least 6–8 hours or overnight for the best texture.
- Thread the marinated meat onto metal or bamboo skewers, folding the strips in a zig-zag pattern for even cooking.
- Place the skewers on a hot charcoal grill or pan grill. Cook on medium heat, brushing with mustard oil occasionally.
- Turn every few minutes until the kebabs develop a deep brown colour and a smoky crust.
- Heat a small piece of charcoal till red-hot.
- Place it in a steel bowl inside the cooked kebabs, drizzle with ghee, and cover for 2 minutes for a rich dhungar aroma.
This is your ultimate guide to prepare luscious experience rooted with tradition and crafted with love from the region. With each bite enjoy the smokiness and tenderness making each occasion a special one.