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Bihari Kebab


Indian cuisine has wide range of kebabs. To name a few are Galauti, Tangari, Shami , Reshmi kebabs, dahi ke kababs etc. Bihari kebabs are one of the popular types of kebabs. Bihar is a state in Eastern part of India. Its cuisine is similar to Northern India but has influence of Eastern Indian cuisine. Its known for its vegetarian and non-vegetarian dishes. Bihari kebabs use mustard oil and tailed pepper. Mustard oil is quite pungent and not everyone likes the taste. If mustard oil is not your preference, you can use any other oil. To give that mustard flavour, I have used mustard powder and black pepper instead.

This dish was traditionally made from mutton (goat meat) and is eaten with Roti, Paratha or boiled rice. Recently, in fast food restaurants, these Behari Kebabs are also sold as Rolls. This is essentially the kebabs wrapped up in a Paratha.

Typically, raw papaya is used as a meat tenderiser in these kebabs. Yogurt also works very well hence I have used that and marinated overnight for better results.

Preparation time :  15 minutes

Cooking Time : 20 minutes

Serves : 4 - 5


Note: If using wooden skewers then soak them in water for an hour to stop them from burning.

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