My dad use to make this when I was young and by the time i was old enough to have the recipe passed on to me he passed away. I want to pass on my sincerest gratitude for sharing this recipe. I am blown away by your passion for Authentic Karachi taste.
Assalamu Alaikum,behad mazedaar aur laziz ,main ne banaye aur sab ko behad pasand aaye bihari kabab.Aur Kuwait main bhi khash khash par ban hai to main Pakistan se khash khash bhoon kar aur piswa kar mangwati hoon ,kiun ke khash khash ka istamaal hamare kafi khano main hota hai,ham hyderabad dakkan se belong karte hain,aap ka behad shukriya jo aap itni mehnat se hame sikhate hain,Allah tala sehat aur tandrusti ke sath aap ko lambi zindagi de Aameen summa Aameen
+Delhi-UP-Karachi-Khaane aslam o alikum...................i hv no words to praise to your style of work sir, itni detail se and and traditional and commercial stlye k difrence ko clear kr k un k spices ko alag alag batana its amaizing main ne nhi daikha pehly kisi ko b iss andaz main teach krty huy thank you so much sir keeeeeeeeep teaching us. ALLAH HAFIZ
Assalam o alaikum, apki ki recipes ziqay k hawalay se bht hi umdah hoti hain mutadid recipes ab tk azma bhi chukay hain. Meri or apki age main double ka to fark hoga lakin apne parents khosusi tor pe apne walid sahb se nazdiki ki wajha se apne ajdad k baray main gehrai se samajh bujh rakhta hun. Allahabad, Lucknow se ajdad ka taluq or paidishi tor pe Karachi se taluq AP se unjani qurbat or mohabbat ka ehsas dilati hai. Or beshak ap bhi UP se taluq rakhty hain or Pakistan aa k Muhajir howay. Apko jb bhi sunta Hun to dil main eik dukh mehsos karta Hun k ap kyun Pakistan apne sheher Karachi kesay chor k Gaye hongaye Allaho Alam. I wish k woh waqt lout aye k ap jesay tamam muhib e watan log loat ayen or Yeah zarmeen ap jesay logon ki qadar karay Jin k ajdad ne is mulk ki bunyadon main Apna khon shamil kara. Ameen
Really good information on the spices. Two things to note however: 1. you don't want to open the oven too often while your food is still cooking in it. The heat escapes and the oven's temperature drops. This leads to uneven cooking. 2. Meat in ovens cooks best in dry heat. So avoid adding water to the dish. I see you have regular metal baking pans, these will not burn in the oven. There is no need to add water to the pans.
Asmara Q. thank you so much for good tips. But after many experiences the use of water in the pan is more useful than without water. But still thank you for good tips.
Your explaination of procedures is very clear and understandable. Easy to follow instruction are very much appreciated. If possible, please upload recipe of Lobster in indian style. Thank you in advance.
S Shewale Thank you so much for liking all my explanation. I have made Shrimp many times with Desi way, but never tried Lobster. Let see what I can find.
Assalam o alaikum . I Heard that we Must Soak the Dried Kachree in Water upto 5 to 6 hours and then make a Paste out of it . I Read it in the internet . Please Please Babar bhai tell me how to use Kachree ? Waiting for your Reply .
Great recipe! Thank you very much for sharing. And very nice og you to take care of giving both traditional and commercial recipes. What is Kachri? Best regards,
Assalam o alaikum , if we have Kachri Powder how to use it as a meat Tenderizer or Make Dried Kachree into Paste ? should we marinate the Lamb First with Kachree Paste and leave it for some time or How , Can you please Please Reply . Thanks & Regards .Allah Hafiz ! !
What abt roasted chanay and coconut powder, and also kebab chini? Many recipes of bihari kebabs have bhunay huay chanay, kabab chini and coconut powder as must?
Farah Sohail coconut crushed is used for softening kababs of BBQ. Rest of the two enhances taste only but, they have very strong flavour which may overcome the overall taste of your dish.
Babar Bhai Bohot Zamaney sey iski talaash mey ta, aapney hum khaney waley aashiqoon ku kush kar diya is recipe key saath. Bari Meherbani aapki! Sawal: restaurant style mey sirif garlic paste daleyngey ya traditional mey bi? traditional mey garlic paste nahi hey?
kooolaid79 Lot of food related questions can be answered many of our group members on face book. If you still did not join, Please see us on Facebook &also join the group and share your cooking recipes pictures with many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
Hi..Am a Great Fan of Grilled Food and i also cook myself..Your recipes are really great..But i need to know whats the best temperature for Grilling Meat and Poultry ..Lot of times my Poultry gets burned from one side as i cant keep a track of the temperature..I use charcoal grill.
Janab jab bhi bat ho ya milein un Canada wale dost ko humara shukriya kahiyega aaj kal bade buzurgo ke khano ke nuskhe milna nihayat hi mushkil hai jab ke asli nuskhey yahi hote hain
Salam O Alaikum. I bought this from a Dollar Plus store. Its called Bamboo Skewers. Its available in all grocery Stores like ShopRite etc. This one is from Topgrade Products Inc. Item# 01237. Website: www.topgradeproduct.com
kooolaid79. I think instruction should be on the bottle.Also Lot of food related questions can be answered many of our group members on face book. If you still did not join, Please see us on Facebook & also join the group and share your cooking recipes pictures with many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
sizzle spice Please Join us on Facebook and share your cooking recipes pictures with many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
السلام علیکم.آج میں نے بھاری کباب بنائے تھے.ذائقه بھت اچھا تھا.مگر گوشت کے ریشے نھیں ٹوٹے تھے.میں نے ڈیڑھ کلو گائے کے گوشت کو دو ٹیبل سپون کچری پاؤڈر لگایا تھا.2 بجے میرینیٹ کیا تھا اور ساڑھے پانچ بجے پکنے کے لیے رکھا تھا.کیا میرینیشن کے لیے ٹائم کم تھا؟جزاک الله.
Kachri powder 3 Tbsp use karain 1/12 kg beef ke liyay. Also please see the instructions on KACHRI POWDER Package that how many Tbsp will be used for 1 kg meat
Salam Babar Sahab! You mentioned to set temperature at 370 degrees, is it Celcius or Fahrenheit? In total, how long should we cook the meat in the oven? One more thing Babar Sahab, I have friends who are not keen on spices, can you tell me what spices if any I should use to cook this recipe so that it still taste delicious? Thanks and keep up the good work
SHANI HASSAN Walakum Assalam. 370 is degree F. There is no fixed time, it all depends, what kind of meat you used, how thick or thin are the strips, how long you marinated with Papaya paste. So an average time is 20 to 30 minutes. But again, you are the OBSERVER, so you can judge better.
SHANI HASSAN For your friends. INGREDIENTS: Beef Undercut (Or Sirloin): 1 Kg OR Goat Leg: 1 Kg NOTE: Marination time after Putting Meat Tenderizer with spices is: UNDERCUT: 30 to 40 Minutes Beef Leg meet: 5 Hours Goat leg Meat: 4 Hours RESTAURANT STYLE INGREDIENTS: Yogurt: 1.5 Cups Mustard Oil: 1 Tbsp Cooking Oil: 4 Tbsp Raw Papaya Paste: 2 Tbsp Raw Onion Paste: 1/2 Cup Fried Onion ground: 1 Cup Fresh Ginger paste: 3 Tbsp Fresh Garlic Paste: 2 Tbsp Fresh Green Chili Paste: 1 Tbsp Red Chili Powder: 1 Tbsp (Or To taste) Crushed Chili Powder: 1 Tbsp Full Salt: 1 Tbsp Poppy seeds: 1.5 Tbsp Black Pepper: 1/2 Tbsp Black cardamom: 3 Green cardamom: 6 Cloves: 6 Cinnamon Stick 1 of 1 inch Black Cumin: 1/2 Tbsp Roasted Cumin Crushed: 1/2Tbsp Mace: 1/2 tea spoon Nutmeg: 1/2 Tea Spoon
This not the traditional bihari kabab because v belong one of respected Muslim families of bihar and be live here only the meat is cut on ribbon shape and not as pasande it should melt in mouth not drop while grilling or barbecue and there is certainly no garam masala involved
sequinflowqer Dear brother, this is very easy to say what you said. I do not upload any thing until I am not 100% confirmed about the authenticity of that recipe. Before to finalize on you tube, I have discussed and studied almost 100 times to different authentic people, Most of them are from Muslim Bihari families. Please explain the full recipe and procedure to make it. Me and all viewers of this channel will be very thankful to you. I hope you will give us a positive reply.
Please see video again its easy to understand. Only change is in ingredients and for both traditional and commercial I explained in the description above
You did good work bhai , but you cant get the original receipe from any Bihari , i can bet Bro, i am saying cause i am bihari , you miss almost three basic hidden spices , also you need to compact them very tightly , one flat iron skilet weight more than half Lbs , by the way did you hire some consultant to create this email adress :) very difficult ...
My thoughts are exactly. Why would someone bother to look for the recipe, go through the whole ingredients list, decided to write the whole paragraph on who he is and troll about this hidden secret like he is the keeper of the keys. Instead I would like someone to write a word or two about appreciation on how you take the time out from your busy life and gather these recipes, try them, once satisfied with taste then upload for us. Babar bhai. You are doing great and who cares if you missed 100 of those hidden ingredients, all we know is when we make these recipes our families enjoy and pray for you. Keep up the good work. Thanks once again
Amirali Barolia Mr Baroooooliaaa you looks very old retired man who got nothing to do but comments like bewa aurat , i am his great fan and almost cook all of his receipe , and after all i am commenting / talking to publisher not you ... Ok for today spice # 1 is Anardana , 2 more coming ..
'old retired man' comments like 'bewa aurat'. Now that what I call hilarious. Really??? is this the best response you could come up with for your lame response earlier. And yeah btw thanks for the 1st hidden recipe. Keep asking others and find out others and share when you find out.
very long and confusing video. You should never take two recipes together. Please repost Bihari kabab and Bihari boti kabab recipes separately. Videos should not be more than 8 minutes. When I thought back then I could understand what you wanted to convey. Good effort though.
This is the best recipe of Bihari Kabab / Boti on the internet
Asslam o alikum
Looking very nice and testy recipe 👍🌹👍keep it up 👌💐👌and plz stay connected
Thanks for sharing no doubt it's authentic.
So nice of you
Mashaallah behad khoob soorat. ..thank you explaining in detail...
+Arctic Circle Thank - You - Too.
Very good, very clear, really feel like a person who knows how to cook, he is teaching. Good job.
Thank you so much
bht detail se or bht ache tarike se samjhaya apne
+Hannu Rehan Aap ka bohat bohat shukriah.
Shukria tu apka sir .apki madad se Maine bht behtareen bihari kabab banaye.bohat bohat Shukria.
i appreciate the historical information and explanation
Behari kabab is my favourite food
ماشاء الله على الجمال تسلم ايدك اختي بالف هنا وشفا بالتوفيق ع جديد يدوم الود وينك
Thanks for sharing the recipe. i am trying it right now and the first batch came out really good!! So thanks again. My husband is gonna love this.
I am really happy that you already made it. For best taste use it right away from the grill or oven.
swapnil sinha Join us on Facebook. upload the pictures of your creations here. facebook.com/groups/DesiFoodLovers/
My dad use to make this when I was young and by the time i was old enough to have the recipe passed on to me he passed away. I want to pass on my sincerest gratitude for sharing this recipe. I am blown away by your passion for Authentic Karachi taste.
Thank you this is perfect for Eid ul Adha
"Traditional" uncle made a simple thing as complex as possible.
Abhijit Mukherjee I fully agree with you👌
I can feel ur pain 😂😂
True
Assalamu Alaikum,behad mazedaar aur laziz ,main ne banaye aur sab ko behad pasand aaye bihari kabab.Aur Kuwait main bhi khash khash par ban hai to main Pakistan se khash khash bhoon kar aur piswa kar mangwati hoon ,kiun ke khash khash ka istamaal hamare kafi khano main hota hai,ham hyderabad dakkan se belong karte hain,aap ka behad shukriya jo aap itni mehnat se hame sikhate hain,Allah tala sehat aur tandrusti ke sath aap ko lambi zindagi de Aameen summa Aameen
Wah Baber bhi what a recipie geo , you are very honest person make people best cook.
Shahjee bhai, aap ki duaain chahiyain. Insha-Allah aur authentic recipes pesh karoon ga.
shahjee609 Join us on Facebook. upload the pictures of your creations here. facebook.com/groups/DesiFoodLovers/
I really liked ur zarda
looks was classy
+Saliha Hossian Bohat Shukriah.
+Delhi-UP-Karachi-Khaane aslam o alikum...................i hv no words to praise to your style of work sir,
itni detail se and and traditional and commercial stlye k difrence ko clear kr k un k spices ko alag alag batana its amaizing main ne nhi daikha pehly kisi ko b iss andaz main teach krty huy thank you so much sir keeeeeeeeep teaching us.
ALLAH HAFIZ
Salamu Aleykum, Kachri ya kacha papita yahan nahi milta. Sirft meat tenderiser (powder form) milta hai. Meat tenderiser ki quantitiy kitni honi chahiye 1 kg meat me?
sir bihari ke sath imli ki jo chatni banti hai woh sikha dein please.
Assalam o alaikum, apki ki recipes ziqay k hawalay se bht hi umdah hoti hain mutadid recipes ab tk azma bhi chukay hain.
Meri or apki age main double ka to fark hoga lakin apne parents khosusi tor pe apne walid sahb se nazdiki ki wajha se apne ajdad k baray main gehrai se samajh bujh rakhta hun. Allahabad, Lucknow se ajdad ka taluq or paidishi tor pe Karachi se taluq AP se unjani qurbat or mohabbat ka ehsas dilati hai. Or beshak ap bhi UP se taluq rakhty hain or Pakistan aa k Muhajir howay. Apko jb bhi sunta Hun to dil main eik dukh mehsos karta Hun k ap kyun Pakistan apne sheher Karachi kesay chor k Gaye hongaye Allaho Alam.
I wish k woh waqt lout aye k ap jesay tamam muhib e watan log loat ayen or Yeah zarmeen ap jesay logon ki qadar karay Jin k ajdad ne is mulk ki bunyadon main Apna khon shamil kara. Ameen
Walakum Salam, dear Humail, Mash-Allah Urdu Zaban peh aap ko barha uboor hay. Arsay baad itni aala batain suneen. Bohat Achchaa Laga.
sir your recipes r simply great plz update nargasi kofta recipe
Uncle bohat aala
Thanks for this
My pleasure!
Alll my questioned answered in a single video - Thanks
Awesome Baber Bahi please hearsay ki recipe b upload kr dayie
mai ne kal banae the behari kabab bohat yummy bane the mai ne apni taraf se lamo add kia baqi sari resipe aap ki jazak Allah
Rafia Khan aapne traditional wali recipe banai ya restaurant style?or taste kesa tha.plz bata dain main bhi try kerna chahti hoon ye recipe
Really good information on the spices. Two things to note however: 1. you don't want to open the oven too often while your food is still cooking in it. The heat escapes and the oven's temperature drops. This leads to uneven cooking. 2. Meat in ovens cooks best in dry heat. So avoid adding water to the dish. I see you have regular metal baking pans, these will not burn in the oven. There is no need to add water to the pans.
Asmara Q. thank you so much for good tips. But after many experiences the use of water in the pan is more useful than without water. But still thank you for good tips.
Your explaination of procedures is very clear and understandable. Easy to follow instruction are very much appreciated.
If possible, please upload recipe of Lobster in indian style.
Thank you in advance.
S Shewale Thank you so much for liking all my explanation. I have made Shrimp many times with Desi way, but never tried Lobster. Let see what I can find.
JAZAK ALLAH khair
Allah aap ko bhi jaza de. ammen.
Thanks for sharing sir
thank to you also.
Bbq k sath Jo parathay serve hotay hain woh bhi banana bataen.
Grand Salute Sir g
+Altamas Altamas Thank you so much.
Chicken saji be bataain with rise please
your videos never dissapoint :)
Iam the first one to comments and like your video😀😀😀
JazakAllah khair
Plz Lahori Hareesa ki recipe bhi share karain.
JZK. Insha-Allah as soon as I will get the right recipe will share with you.
Sure I'll try to upload a video of this recipe in again Allah.
Please come to bihar and stay here you'll get the very authentic recipes.
sequinflowqer Thank you.
Assalam o alaikum . I Heard that we Must Soak the Dried Kachree in Water upto 5 to 6 hours and then make a Paste out of it . I Read it in the internet . Please Please Babar bhai tell me how to use Kachree ? Waiting for your Reply .
Allah apko sehat o zindagi day salmat rekhay mean apko recipes ka lia apna Teachers maante hoon
Good
Kiwi or Pineapple can be use instead Papaya, Also Bihari Kabab and sheek Kabobchini...also used.
yummy
chicken behari bhi batadijiye sir
Great recipe! Thank you very much for sharing. And very nice og you to take care of giving both traditional and commercial recipes.
What is Kachri?
Best regards,
Kachri is a meat tenderizer available in INDIA, substitute is Green Papaya.
Thank you for liking the recipe. Also to encourage.
sunshine2049 How about if you make this recipe and then compare what you tasted in a wedding. I will really appreciate the comparison. Thank you.
sorry I conveyed the message the wrong way, I meant that your recipe compares to the one I make, yours is outstanding,
sunshine2049 Thank you so much for reply.
Assalam o alaikum , if we have Kachri Powder how to use it as a meat Tenderizer or Make Dried Kachree into Paste ? should we marinate the Lamb First with Kachree Paste and leave it for some time or How , Can you please Please Reply . Thanks & Regards .Allah Hafiz ! !
What abt roasted chanay and coconut powder, and also kebab chini? Many recipes of bihari kebabs have bhunay huay chanay, kabab chini and coconut powder as must?
Farah Sohail coconut crushed is used for softening kababs of BBQ. Rest of the two enhances taste only but, they have very strong flavour which may overcome the overall taste of your dish.
Can u please share the recipe of koftay mutton or chicken
+Arfa Khan It is on my Upcoming list, Saadah aur Nargisee both.
Apki Recipes maen ne ek folder maen Add kr dee haen ...Ek ek kr k sab banani haen ...shukriya apka..bohut bohut
Sajid Rafique Sajid bhai bohat shukriah. Kabhi koi sawaal ho kisi bhi recipe kay baaray main, be jhijak maaloom kijyay ga.
Sajid Rafique If you still did not join our FB group then Please see us & if like then join at facebook.com/groups/DesiFoodLovers
Delhi-UP-Karachi-Khaane Shukriya. I have joined a while ago ..its just that I am busy with other things and not paying attention to cooking.
Babar Bhai Bohot Zamaney sey iski talaash mey ta, aapney hum khaney waley aashiqoon ku kush kar diya is recipe key saath. Bari Meherbani aapki!
Sawal: restaurant style mey sirif garlic paste daleyngey ya traditional mey bi? traditional mey garlic paste nahi hey?
kooolaid79 Bohat Bohat shukriah aap ko recipe pasand aayee. Traditional main Garlic paste nahi hay.
kooolaid79 Lot of food related questions can be answered many of our group members
on face book. If you still did not join, Please see us on Facebook &also join the group and share your cooking recipes pictures with many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
Nice
+Aisha Sattar Thank you.
what should be the marination time if i use chicken instead of beef or mutton?
Kababchini is product of Bihar (Region) and inevitably in Bihar, Patana region will be added 15-20 pods
Hi..Am a Great Fan of Grilled Food and i also cook myself..Your recipes are really great..But i need to know whats the best temperature for Grilling Meat and Poultry ..Lot of times my Poultry gets burned from one side as i cant keep a track of the temperature..I use charcoal grill.
+tranzition Where you are cooking?
Am not a professional chef but amature..I used to do bar be que at my home (Atlanta)
Janab ap Ki Bihari Kabab Ki recipe waqai Shandar hai. Agar Kachri dastiyab ho to aik kilo gosht main kitni miqdar main milai jaye? Shukarya
+Rafiq Halani 1 Tbsp full.
Delhi-UP-Karachi-Khaane Janab main ap ka intahi shukar guzar hun ke aap ne meray sawal ka jawab diya
Sarkar yeh aap ka badakpan hay. Any time.
bhai halwa puri recipe ka shedat say intzar hai.
Recipe ready hay. Bus thodha intazar aur.
Delhi-UP-Karachi-Khaane ok
nadeem arshad Join us on Facebook. upload the pictures of your creations here. facebook.com/groups/DesiFoodLovers/
Janab jab bhi bat ho ya milein un Canada wale dost ko humara shukriya kahiyega aaj kal bade buzurgo ke khano ke nuskhe milna nihayat hi mushkil hai jab ke asli nuskhey yahi hote hain
Bhai separate videos posts karta aacha rahata bohat confused hai aap ke recepies
This recipe can be used for chicken bihari kabab as well?
Yes you can
Aslamo walekum
Bhai sab Kya aap Mumbai ke mashhur malai khaja upload kar sakte he agar kar sakte he to please kijiye hame sikhna he please
Papita work best at 65 degree F to 80 degree F Temperature so it is advisable to keep at least an hour out.
What is undercut?
Ap nay seekhs kahan say li hain look good plz batana zaror and off course recipe is awesome waiting for more ☺️
Salam O Alaikum. I bought this from a Dollar Plus store. Its called Bamboo Skewers. Its available in all grocery Stores like ShopRite etc. This one is from Topgrade Products Inc. Item# 01237. Website: www.topgradeproduct.com
I want to add here that make these skewers wet before using, otherwise they might burn during cooking.
Laeeq Ahmed Yes that's 100% right. You can see I warped the handle with foil.
We know that I only ask about the skewers cause they big in size like regular Bbq Seekh !
Ayesha Nusrat Join us on Facebook. upload the pictures of your creations here. facebook.com/groups/DesiFoodLovers/
kash kash is ban in saudi arab. can u suggest the alternate of kash kash
+wangahsan Khash Khash ka alternate is not use it. Make it with ground KAAJU.
This video could have been a little shorter, you just kept explaining the ingredients again and again but the recipe was a lot of help. Thank you
Fun and Entertainment I know but my explanation in detail repeats my sentences.
What is kotmir ki chutnee and how we make it?
+Ithirstyforknowledge
ua-cam.com/video/f2VVcR0a5xM/v-deo.html
Bhai I found some kachri powder will that work? If so how much would you recommend?
kooolaid79. I think instruction should be on the bottle.Also Lot of food related questions can be answered many of our group members on face book. If you still did not join, Please see us on Facebook & also join the group and share your cooking recipes pictures with many
other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
I wish this was in English. I really wanted to learn how to make this dish.
NHU LE all ingredients are written in the description. as far as method is concerned you can easily understand by watching this video.
if we don't have papaya can we use meat tendirizer how many tbsp we should use thanks
USE SHAN BRAND. INSTRUCTIONS should be on the box.
Quratulain Malik you can use Kiwi fruit, it works the same
1 kg main kitna kachri powder daalain aur kitni dair merination time Hona chahie plz guide kerain
See instructions on the packet. Its much better to follow them
bhaijaan khaskhas available na ho to kya use kar saktay hain, hum jahan rehtay hain wahan khaskhaash nahi milti hai.
Then just do not use KhushKhush, just make without it.
15+15+5=35 Kya 35 minutes mein sab masale pak jaate hain?
Sorry to reply that late, was busy in some other business. Depends what is cooking.
How can I go to the description of this Behari Kabab recipe? Can u tell me Yah Ustad !
Dear friends presenting BIHARI Kabab || BIHARI Boti || Authentic || Traditional || Restaurant Style. Copyright Protected.
INGREDIENTS:
Beef Undercut (Or Sirloin): 1 Kg
OR Goat Leg: 1 Kg
NOTE: Marination time after Putting Meat Tenderizer with spices is:
UNDERCUT: 30 to 40 Minutes
Beef Leg meet: 5 Hours
Goat leg Meat: 4 Hours
TRADITIONAL RECIPE INGREDIENTS:
Yogurt: 1.5 Cups
Mustard Oil: 5 Tbsp
Raw Kachri Paste: 1 Tbsp
Or Raw Papaya Paste: 2 Tbsp
Raw Onion Paste: 1.5 Cups
Fresh Ginger paste: 2 Tbsp
Red Chili Powder: 2 Tbsp (Or To taste)
Salt: 1 Tbsp
Poppy seeds: 1 Tbsp
Black Pepper: 1Tbsp
Black cardamom: 5
Green cardamom: 5
Cloves: 8
Cinnamon Stick 3 of 1 inch
Black Cumin: 1 Tea spoon
Mace: 1 tea spoon
RESTAURANT STYLE INGREDIENTS:
Yogurt: 1.5 Cups
Mustard Oil: 1 Tbsp
Cooking Oil: 4 Tbsp
Raw Kachri Paste: 1 Tbsp
Or Raw Papaya Paste: 2 Tbsp
Raw Onion Paste: 1/2 Cup
Fried Onion ground: 1 Cup
Fresh Ginger paste: 3 Tbsp
Fresh Garlic Paste: 2 Tbsp
Fresh Green Chili Paste: 2 Tbsp
Red Chili Powder: 2 Tbsp (Or To taste)
Crushed Chili Powder: 1 Tbsp Full
Salt: 1 Tbsp
Poppy seeds: 1.5 Tbsp
Black Pepper: 1 Tbsp
Black cardamom: 6
Green cardamom: 8
Cloves: 12
Cinnamon Stick 3 of 1 inch
Black Cumin: 1/2 Tbsp
Roasted Cumin Crushed: 1 Tbsp
Mace: 1 tea spoon
Nutmeg: 1 Tea Spoon
What is kachri sir
Thank you Sir!
sizzle spice . Thank to you also.
sizzle spice Please Join us on Facebook and share your cooking recipes pictures with many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
السلام علیکم.آج میں نے بھاری کباب بنائے تھے.ذائقه بھت اچھا تھا.مگر گوشت کے ریشے نھیں ٹوٹے تھے.میں نے ڈیڑھ کلو گائے کے گوشت کو دو ٹیبل سپون کچری پاؤڈر لگایا تھا.2 بجے میرینیٹ کیا تھا اور ساڑھے پانچ بجے پکنے کے لیے رکھا تھا.کیا میرینیشن کے لیے ٹائم کم تھا؟جزاک الله.
Kachri powder 3 Tbsp use karain 1/12 kg beef ke liyay. Also please see the instructions on KACHRI POWDER Package that how many Tbsp will be used for 1 kg meat
ume haris aapne restaurant style banaey they ya doosray wale.main bhi banana chahti hoon plz reply
quantity of each masala is not mentioned for 1 kg meat
+786azam786 Brother/Sister all Ingredients and quantities of each recipe are always in description, when you click SHOW MORE above All Comments.
Salam Babar Sahab!
You mentioned to set temperature at 370 degrees, is it Celcius or Fahrenheit? In total, how long should we cook the meat in the oven? One more thing Babar Sahab, I have friends who are not keen on spices, can you tell me what spices if any I should use to cook this recipe so that it still taste delicious?
Thanks and keep up the good work
SHANI HASSAN Walakum Assalam. 370 is degree F. There is no fixed time, it all depends, what kind of meat you used, how thick or thin are the strips, how long you marinated with Papaya paste. So an average time is 20 to 30 minutes. But again, you are the OBSERVER, so you can judge better.
SHANI HASSAN For your friends.
INGREDIENTS:
Beef Undercut (Or Sirloin): 1 Kg
OR Goat Leg: 1 Kg
NOTE: Marination time after Putting Meat Tenderizer with spices is:
UNDERCUT: 30 to 40 Minutes
Beef Leg meet: 5 Hours
Goat leg Meat: 4 Hours
RESTAURANT STYLE INGREDIENTS:
Yogurt: 1.5 Cups
Mustard Oil: 1 Tbsp
Cooking Oil: 4 Tbsp
Raw Papaya Paste: 2 Tbsp
Raw Onion Paste: 1/2 Cup
Fried Onion ground: 1 Cup
Fresh Ginger paste: 3 Tbsp
Fresh Garlic Paste: 2 Tbsp
Fresh Green Chili Paste: 1 Tbsp
Red Chili Powder: 1 Tbsp (Or To taste)
Crushed Chili Powder: 1 Tbsp Full
Salt: 1 Tbsp
Poppy seeds: 1.5 Tbsp
Black Pepper: 1/2 Tbsp
Black cardamom: 3
Green cardamom: 6
Cloves: 6
Cinnamon Stick 1 of 1 inch
Black Cumin: 1/2 Tbsp
Roasted Cumin Crushed: 1/2Tbsp
Mace: 1/2 tea spoon
Nutmeg: 1/2 Tea Spoon
Thank you for details
Thank you very much
Thank to you also.
Rana Akhtar Join us on Facebook. upload the pictures of your creations here. facebook.com/groups/DesiFoodLovers/
This not the traditional bihari kabab because v belong one of respected Muslim families of bihar and be live here only the meat is cut on ribbon shape and not as pasande it should melt in mouth not drop while grilling or barbecue and there is certainly no garam masala involved
sequinflowqer Dear brother, this is very easy to say what you said. I do not upload any thing until I am not 100% confirmed about the authenticity of that recipe. Before to finalize on you tube, I have discussed and studied almost 100 times to different authentic people, Most of them are from Muslim Bihari families. Please explain the full recipe and procedure to make it. Me and all viewers of this channel will be very thankful to you. I hope you will give us a positive reply.
sequinflowqer Join us on Facebook. upload the pictures of your creations here. facebook.com/groups/DesiFoodLovers/
Nahi bhai nai hum nay tu khaya he nahi hum kya pata acha bana ya bura haan dawat do phir kaha kay review dayin gay
very difficult to understand traditional and commercial
Please see video again its easy to understand. Only change is in ingredients and for both traditional and commercial I explained in the description above
Repetitive, yet confusing bc of traditional/modern presented altogether. Traditional 1st half of video, modern 2d half of video should have been done.
item QTY nahi batai ap ny
ALL FINAL INGREDIENTS AND QUANTITIES ARE ALWAYS IN DESCRIPTION WHEN YOU CLICK SHOW MORE ABOVE ALL COMMENTS.
You did good work bhai , but you cant get the original receipe from any Bihari , i can bet Bro, i am saying cause i am bihari , you miss almost three basic hidden spices , also you need to compact them very tightly , one flat iron skilet weight more than half Lbs , by the way did you hire some consultant to create this email adress :) very difficult ...
So here is the Great helper (Vito carleone) who will share the almost 3 basic hidden spices. We all hope you will share with us.
My thoughts are exactly. Why would someone bother to look for the recipe, go through the whole ingredients list, decided to write the whole paragraph on who he is and troll about this hidden secret like he is the keeper of the keys. Instead I would like someone to write a word or two about appreciation on how you take the time out from your busy life and gather these recipes, try them, once satisfied with taste then upload for us.
Babar bhai. You are doing great and who cares if you missed 100 of those hidden ingredients, all we know is when we make these recipes our families enjoy and pray for you.
Keep up the good work.
Thanks once again
Amirali Barolia Mr Baroooooliaaa you looks very old retired man who got nothing to do but comments like bewa aurat , i am his great fan and almost cook all of his receipe , and after all i am commenting / talking to publisher not you ... Ok for today spice # 1 is Anardana , 2 more coming ..
'old retired man' comments like 'bewa aurat'. Now that what I call hilarious.
Really??? is this the best response you could come up with for your lame response earlier.
And yeah btw thanks for the 1st hidden recipe. Keep asking others and find out others and share when you find out.
Amirali Barolia You take my blood pressure to sky i take yours delibrately :) spice # 2 kabaab cheene ( roasted)
پہلے آپ اپنے اسکرپٹ لکھ لیں تا کہ بار بار دہرانے کی ضرورت پیش نہ آئے جو کہ بے حد پکاؤ ہے
Every thing is ok but garlic , mace never use in Bihari kabab .
Anila Tanweer you r right
Besan ki roti bhai
Insha-Allah Jald Hi
Rozina Ali Join us on Facebook. upload the pictures of your creations here. facebook.com/groups/DesiFoodLovers/
Mo
very long and confusing video. You should never take two recipes together. Please repost Bihari kabab and Bihari boti kabab recipes separately. Videos should not be more than 8 minutes. When I thought back then I could understand what you wanted to convey. Good effort though.
Will take care next time
bahi jan bolna ka waqfa kum karen
Its under process
Ek hi baat ko kaye baar bata kar V.D.O ko laamba kar deya bakwaaaaaaaaaaaaaaaaaaaaaas
Sure I'll try to upload a video of this recipe in again Allah.
Please come to bihar and stay here you'll get the very authentic recipes.
sequinflowqer Almost 20 food lovers joined in a day. Hope you will upload some Recipes pictures at least, soon.
kachri means?
+Arc aka Aeon It is a meat tenderizer.