Bihari Boti Kebab

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Step 1

In a large mixing bowl, combine yogurt, papaya paste, ginger paste, garlic paste, and green chili paste. Mix well to form a smooth marinade.

Step 2

Add salt, cumin powder, coriander powder, red chili powder, citric acid, garam masala, ground piple powder, ground black pepper, ground nutmeg, ground mace, turmeric, lemon juice, and mustard oil to the marinade. Mix thoroughly to ensure all the spices are well incorporated.

Step 3

Add the fried and powdered onions to the marinade mixture and mix until well combined. The fried onions will enhance the flavor of the kebabs.

Step 4

Add the cut meat to the marinade and mix well, ensuring that each piece is coated evenly with the marinade. Cover the bowl and let it marinate in the refrigerator overnight or for at least 4-6 hours to allow the flavors to penetrate the meat.

Step 5

Once the meat has marinated sufficiently, thread the marinated meat onto skewers, ensuring that the pieces are not overcrowded.

Step 6

Preheat the grill to medium heat and brush the grates with oil to prevent the kebabs from sticking.

Step 7

Place the skewers on the grill and cook the kebabs, turning them occasionally, until they are cooked through and tender. This typically takes around 18-20 minutes, depending on the thickness of the meat.

Step 8

Once the kebabs are cooked to perfection, remove them from the grill and serve hot with mint chutney, sliced onions, lemon wedges, and naan or roti.

Step 9

Enjoy your flavorful and succulent Bihari Boti Kebabs with your family and friends!

Step 10

Pasanday are typically made from boneless cuts of meat such as beef or lamb. Look for a tender cut of meat like tenderloin or sirloin for best results.

Step 11

It is easier to slice meat thinly when it is slightly frozen. Place the meat in the freezer for about 30 minutes to firm it up before cutting.

Step 12

Trim off any excess fat or connective tissue from the meat using a sharp knife. This will ensure that your pasanday is lean and tender.

Step 13

Place the meat on a cutting board and use a sharp knife to slice it thinly against the grain. Cutting against the grain will help break down the muscle fibers and make the meat more tender. Aim for slices that are about 1/4 to 1/2 inch thick.

Step 14

To further tenderize the pasanday, you can use a meat mallet or the back of a knife to gently pound the slices. This will help break down the fibers and make the meat more tender.