Bihar is a North Indian state that has a distinctive style in both vegetarian and non-vegetarian cuisines. Yogurt and mustard oil are frequently used ingredients.
In Pakistan we are most familiar with Bihari kabab recipe and Bihari style thali which has little bit of everything: roti, rice, lentils, eggplant curry, Bihari kababs and a dairy based dessert.
Bihari kabab recipe is basically meat strips (beef, lamb, chicken) marinated in a mix of spices, yogurt and mustard oil for a long time before grilled or pan fried. The result is melt in the mouth, spicy, tasty meat. Raw papaya is used to tenderise the meat but if you can’t find papaya then you can use kiwi fruit or simply a store bought meat tenderiser in its place, because the meat has to be very, very tender. This is the hallmark of Bihari kababs. This weekend enjoy a different grilled meat recipe!
Tip : If you don’t prefer mustard oil in cooking, because it has a strong taste, you can use olive oil or ghee.
1/2 kg chicken fillet
2 medium onions
2 tablespoons ginger-garlic paste
1/2 cup plain yogurt
2 tablespoons raw papaya pulp
( or you can use kiwi pulp as substitute)
1 teaspoon red chilli powder
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon salt or to taste
2 tablespoons mustard oil or olive oil
This Is What You Do :
Heat mustard oil in a frying pan on medium heat and fry onions till golden brown.
Add onions, mustard oil, yogurt, ginger-garlic paste, raw papaya, cumin, coriander, red chilli and salt to an electric blender or food processor, blend till a smooth paste forms.
Cut the chicken fillet into 1 inch thick strips, beat with kitchen hammer to flatten them.
Marinate these chicken pieces in the yogurt paste for at least 2-3 hours. Marinate overnight if using beef or lamb.
Heat a grill, skillet or frying pan, thread the chicken pieces onto skewers and grill them till done and slightly charred.
Serve hot with yogurt-mint Raita and fresh salad.
Makes 2 servings