Kya Baat Hai! Bihari Kebabs – A Taste of Bihar, Made Easy!

Namaste and Adaab, my lovely food-loving friends! Chef Curry Do’pyaza here, ready to whisk you away on another delicious culinary adventure. Today, we’re traveling to the heartland of India, to Bihar, for a taste of their incredibly flavorful Bihari Kebabs. These kebabs are juicy, succulent, and bursting with aromatic spices – a true delight for your taste buds!

Bihari Kebabs are a star during Eid celebrations, festive gatherings, and family get-togethers. The aroma of these kebabs sizzling on the grill is simply irresistible, especially during the cooler months when everyone craves a warm, hearty meal.

A Little History Lesson

Bihari cuisine, like the state itself, is rich in history and tradition. Bihari Kebabs are said to have originated in the royal kitchens of Bihar, where skilled chefs experimented with spices and cooking techniques to create these flavorful delights. Over time, the recipe has been passed down through generations, evolving into the beloved dish we know today.

Let’s Get Cooking!

Preparation Time: 20 minutes (plus 2-3 hours for marination)
Cooking Time: 25-30 minutes

Ingredients:

500g Mutton, cut into 1-inch cubes (boneless)
2 medium sized Pyaaz (Onions), finely chopped
2 tablespoons Adrak-Lahsun Paste (Ginger-Garlic Paste)
2 tablespoons Nimbu ka Ras (Lemon Juice)
2 tablespoons Sarson ka Tel (Mustard Oil)
1 tablespoon Lal Mirch Powder (Red Chili Powder) – adjust to your spice level
1 teaspoon Haldi Powder (Turmeric Powder)
1 teaspoon Dhaniya Powder (Coriander Powder)
1/2 teaspoon Garam Masala
1/2 teaspoon Jeera Powder (Cumin Powder)
1/4 teaspoon Kali Mirch Powder (Black Pepper Powder)
Salt to taste
2-3 Hari Mirch (Green Chilies), finely chopped (optional)
Fresh Hara Dhaniya (Cilantro) for garnish

Instructions:

Marination Magic: In a large bowl, combine the Mutton cubes with chopped onions, ginger-garlic paste, lemon juice, and mustard oil. Mix it well, massaging the mixture into the Mutton.
Spice Symphony: Now, add the red chili powder, turmeric powder, coriander powder, garam masala, cumin powder, black pepper powder, salt, and green chilies (if using). Mix everything thoroughly, ensuring each piece of Mutton is coated with the fragrant spices.
Rest and Relax: Cover the bowl and refrigerate for at least 2-3 hours, or even overnight for the best flavor. The longer it marinates, the more tender and flavorful the kebabs will be.
Skewering Time: Thread the marinated Mutton cubes onto skewers. If you’re using wooden skewers, soak them in water for about 30 minutes before using to prevent them from burning.
Cooking to Perfection: Heat a grill pan or a regular pan over medium heat. Lightly grease the pan with oil. Place the skewers on the hot pan, ensuring they are not overcrowded.
Flip and Sizzle: Cook the kebabs for about 12-15 minutes, turning them occasionally, until they are cooked through and have a beautiful golden-brown color. Brush with a little extra oil while cooking to keep them moist and prevent them from drying out.
Serve with Love: Remove the kebabs from the pan and garnish with fresh cilantro. Serve hot with your favorite accompaniments!

Tips for the Best Bihari Kebabs:

Marination is Key: Don’t skimp on the marination time! This is crucial for tenderizing the Mutton and infusing it with flavor.
Mustard Oil Magic: Mustard oil adds a distinct, pungent flavor that is characteristic of Bihari cuisine. Don’t substitute it unless absolutely necessary.
Spice it Up (or Down): Adjust the amount of red chili powder and green chilies to suit your spice preference.
Don’t Overcook: Overcooked kebabs will be dry and tough. Cook them until they are just cooked through and still juicy.

Cooking it Your Way:

Gas Stove: Follow the instructions above using a grill pan or regular pan on your gas stove.
Induction Stove: Similar to the gas stove, use a suitable pan on your induction cooktop.
Pressure Cooker: While not traditional, you could pressure cook the Mutton for a few whistles before marinating and grilling for a smoky flavor. Be careful not to overcook!
Oven: Preheat your oven to 375°F (190°C). Place the skewers on a baking sheet lined with parchment paper and bake for 20-25 minutes, turning halfway through.
Air Fryer: Preheat your air fryer to 375°F (190°C). Place the skewers in the air fryer basket, ensuring they are not overcrowded. Cook for 12-15 minutes, flipping halfway through.

Nutritional Information (Approximate, per serving):

Calories: 350-400
Protein: 30-35g
Fat: 20-25g
Carbohydrates: 5-10g

Serving Suggestions:

Bihari Kebabs are incredibly versatile and can be enjoyed in many ways:

Serve them as an appetizer with mint chutney or coriander chutney.
Wrap them in roti or naan with sliced onions and a squeeze of lemon juice for a quick and satisfying meal.
Serve them with rice and dal for a complete and balanced meal.
Pair them with a refreshing raita (yogurt dip) to cool down the palate.

A Humble Request:

So there you have it – my take on the delightful Bihari Kebab! I urge you to try this recipe at home and experience the wonderful flavors of Bihar. Share this delicious recipe with your friends and family, and let them savor the magic of Indian cuisine.
Happy cooking, and remember to cook with love!

Until next time,

Chef Curry Do’pyaza.