Loading...
Tender strips of beef marinated in a potent blend of yogurt, raw papaya, and aromatic spices, then grilled to smoky perfection. A classic kebab from Bihar, famous for its melt-in-your-mouth texture and bold flavors. The key to its tenderness is a long marination, ideally overnight.
For 4 servings
Prepare the Marinade
Marinate the Beef
Skewer the Kebabs
A comforting yogurt and chickpea flour curry from Bihar, filled with soft, spongy gram flour dumplings. This tangy and mildly spicy dish is a regional staple, best enjoyed with steamed rice.
A nutty, pungent, and spicy dry chutney from Bihar, made with roasted flaxseeds, garlic, and chilies. It’s a powerhouse of flavor and nutrients, perfect to sprinkle over dal-rice or enjoy with roti.
A rustic and wholesome flatbread from Bihar, stuffed with a savory mixture of roasted chickpea flour (sattu) and aromatic spices. It's a nutritious and filling meal, perfect with baingan chokha or a simple yogurt.
A traditional Bihari stuffed flatbread filled with a savory mixture of roasted gram flour (sattu), spices, and tangy pickle masala. This wholesome and flavorful bread is perfect for a hearty breakfast or lunch.
Tender strips of beef marinated in a potent blend of yogurt, raw papaya, and aromatic spices, then grilled to smoky perfection. A classic kebab from Bihar, famous for its melt-in-your-mouth texture and bold flavors. The key to its tenderness is a long marination, ideally overnight.
This bihari recipe takes 45 minutes to prepare and yields 4 servings. At 641.35 calories per serving with 35.59g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Grill the Kebabs
Rest and Serve
This marinade works wonderfully with mutton (goat meat) or boneless chicken thighs. For mutton, marinate overnight. For chicken, marinate for 2-4 hours and adjust grilling time as it cooks faster.
For a vegetarian version, use firm paneer cubes, thick slices of mushrooms, or soya chaap. Reduce marination time to 30-60 minutes and grill until golden brown and cooked through.
For a milder kebab, reduce the red chili powder or use Kashmiri red chili powder, which imparts a vibrant color with less heat. For a spicier kick, add finely chopped green chilies to the marinade.
Beef is a complete protein, providing all essential amino acids required for building and repairing muscles, supporting immune function, and maintaining healthy tissues.
This dish provides a significant amount of heme iron from the beef, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for forming hemoglobin and preventing anemia.
The use of curd (yogurt) in the marinade introduces beneficial probiotics, which help maintain a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
The blend of spices like chili, cumin, and black pepper contains bioactive compounds that have anti-inflammatory properties and can provide a temporary boost to your metabolism.
A single serving of Bihari Boti Kebab (approximately 170g) contains around 350-400 calories. The exact count can vary based on the fat content of the beef and the amount of oil and ghee used.
It can be part of a balanced diet. It's an excellent source of high-quality protein and iron from beef. Grilling is a healthier cooking method than deep-frying. However, as it's made with red meat, it should be consumed in moderation.
The most common reasons for tough kebabs are insufficient marination time or using the wrong tenderizer. Ensure you use raw (green) papaya paste and marinate the meat for at least 8 hours, preferably overnight, to allow the enzymes to work effectively.
Yes, you can substitute it with a neutral vegetable oil, but you will miss the pungent, sharp flavor that is signature to authentic Bihari kebabs. For the best and most traditional taste, mustard oil is highly recommended.
Traditionally, they are served as an appetizer with mint-coriander chutney, thinly sliced onions sprinkled with chaat masala, and lemon wedges. To make it a full meal, pair them with warm parathas, naan, or rumali roti.