Ingredient
Muqaddum (Beef/ Mutton Thai piece) 1 kg
Red Chillies (whole) 15 units
Desiccated Coconut 4 tbs
Roasted Black Gram (powdered) 4 tbs
Cumin (regular) 1 tbs
Cumin (shah zeera) 1 tbs
Bay leaves (tez pattay) 4 units
Small Cardamom 4 units
Black Pepper 1 tsp
Red Chilli powder 1½ tbs
Salt as per taste
Yogurt 250 gms
Onion (sliced and fried) 2 units
Onion (paste & water removed) 2 units
Shangrila Worcestershire Sauce 2 tbs
Mustard Oil ½ cup
Kachri powder 2 tbs
Garlic ginger paste 1½ tbs
Charcoal as per need
Wooden sticks 1 packet
Shangrila Imli Ginger Sauce for serving
Puri parathas for serving
Preparation
Method
- Heat a pan and dry roast all the spices (whole red chillies, desiccated coconut, roasted black gram powdered, cumin seeds regular, cumin seeds, bay leaves,small cardimom, and black pepper
- Grind it once the mixture is cool
- Heat mustard oil in a saucepan till smoke subsides,leave to cool
- Cut meat into 2 inch strips. Add in mustard Oil, yogurt,grinded masala, fried crushed onions, raw squeezed onion, kachri powder, and salt
- Mix all ingredients well and leave for 48 hours. Before cooking, heat a charcoal piece and place it over meat pieces, and drop some oil over it, cover till smoke subsides
- Now thread meat into skewers and place it over charcoal grill and cook over charcoal smoke till golden in color and well done. At the end brush it with ghee
- Serve with Shangrila Imli Ginger Sauce and puri parathas
Tip
Bihari Kebab should be made with beef/mutton (thigh) piece only.
