Someone PM’ed for the recipe, can’t recall but here it is..
1 kg (beef pasanda)
2 tablespoons green papaya (grated)
4 tablespoons oil
4 tablespoons yoghurt
2 onions (fried till brown and crushed)
2 tsp red chilli pwd
1 tsp zeera pwd
1 tsp dhania pwd
tsp garam masala
2 tsp lemon juice
salt (to taste)
Marinate all of the above overnight and put on the grill..
Re: Bihari kabab..
thanks soo much gina!! it was me who pm'd you!! :)
U're welcome mano! :)
Re: Bihari kabab..
I remember reading a recipe from maybe Chef Zakir or someone for pasanday and he also had 2 tablespoons green papaya. I never used this in any meat dish not even pasanday, is it specific for pasanday? And do you take a fresh payara and grate to get it or can you buy papaya paste from the store or something?
Thanks
I usually buy it in bulk, grate it and freeze it! Yes, the bihari kabab won't be really tender without the green papaya.
Re: Bihari kabab..
midnighteyes, the green papaya is a meat tenderizer. it's a crucial ingredient in this recipe and some other kebab recipes. if u're in the US, u can look for a bottle of Gelawat manufactured by Vohra Foods in indopak stores. they usually keep it right next to the bottles of tandoori and ginger garlic pastes. gelawat is grated green papaya.
Re: Bihari kabab..
Cool, thanks. I'll give it a try!
Re: Bihari kabab..
actually Shan is also packaging a 'Meat Tenderizer' powder, like they do other masalas, its a galawat powder too, i recently bought it and used it, it truly works! the meat just melted in the mouth it was so tender. i used it for pasandas and nihari meat.
Re: Bihari kabab..
mmm sound delicious im gonna try it now with all that qurbani meat we have.
Re: Bihari kabab..
Well normally , we Skew and barbecue them on high charcoal heat. But I guess ya can make them in oven too …
If u're making them in the oven.. when u take them out give them a "dhungaar" for that bbq flavour!
If u're making them in the oven.. when u take them out give them a "dhungaar" for that bbq flavour!
Most people will not understand what dhungaar is. I don't know either. I can guess that you are talking about smoking to give it smoke flavor. Right ?
Re: Bihari kabab..
I don't know what "dhungaar" is. Please explain. Also Pasanda is thinly slice meat? right.
Re: Bihari kabab..
Pasandas for bihari kebabs??? Thats a a first, My Dadi amma will die if she reads this.
The Original recipe asks for beef boti and its marinated for atleast two nights to tendertize the meat, it gets so soft that you can eat it raw.
AndhooN k haTh baatair lagay tu yeahee hota hai 
Re: Bihari kabab..
the recipe on shaan masala box also asks for pasandas...
Pasanda's are also beef boti's just a diff cut.. and they're sliced thin and pounded so they cook well.
Dhungaar is when u heat a piece of coal on an open flame and then place it on a piece of foil in the marinated meat and drizzle ghee/oil over it so it smokes. This infuses the meat with a bbq flavour.
Re: Bihari kabab..
Im guessing the box and some ppl suggest Pasanda meat is because it'll cook faster since its flattened out.
But the original recipe calls for boti which is then marinated with kacha papeeta for a few nights so the meat tenderizes