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
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