In this microwave oven method, the smoking technique is applied in tangdi just after 2 hrs of marination. Now again turn on the stove and put a grill jali on the top of the gas stove, slow down its flame to its minimum. The primary component of this recipe is cubeb, also known as kabab chini. It is frequently used in all varieties of Seakh kababs, not only adding aroma but also enhancing the flavor. What Are Kababs?

Minute Homemade Bihari Kabab Masala is mixture of whole spices grinded mixed with powdered spices. It's simple as that. This spice blend has no preservatives, no artificial coloring, and no ingredient you won't understand. In fact this Pakistani homemade Bihari masala is fresh, delicious, and flavorful. WHAT IS BIHARI KABAB? Beginners normally want to know 'how to make seekh kabab masala' powder so try this easy recipe. You can make it in a big quantity and store it for future use. To reheat the cooked Bihari kabab, take out and add little oil in a pan and heat it up. Fry the kabab in the pan and as it becomes soft then serve it accordingly. Alternatively, Alco can be your partner in making delicious kebabs with its Bihari Kebab Masala . How To Store Kabab Masala PowderPrepare the ingredients.Brown the onion in mustard oil or use ready-made crushed brown onion. Reserve the mustard oil for marination. If you are using store-bought brown onion, then add ¼ cup mustard oil to the marination. Then roast the whole spices and grind finely. Add the rest of the powder spices to it, mix and keep aside.

Mutton/beef Keema - 500 gms | Chana dal - 1 Cup (Soaked) | Onion - 1 Medium Size | Garlic - 4 cloves | Ginger - 3x3 inches | Cumin Seeds - 1 teaspoon | Coriander Seeds - 1 teaspoon | Whole Red Peper - 6 | Salt - 1 teaspoon | Garam Masala Powder - 1.5 teaspoon | Water - 700 ml | Fresh Coriander - 1 Cup | Green Chilies - 4 (Sliced) | Egg - 1 | Oil for frying How to Make Shami KababA Pakistani BBQ delicacy, Bihari Kabab are thin strips of beef marinated in a spicy homemade masala and finished off with coal smoke. Traditionally they are grilled over charcoal but to make it easy for everyone in this recipe they are cooked in a pan. Marinate the meat.Add all the marination ingredients to the beef (see recipe card) and keep in the fridge for minimum 2 hours. If you plan to keep the beef overnight then don't add the meat tenderizer. Add it just 2 hours prior to cooking. In a Pan, toast cumin seeds (zeera) and Coriander seeds (sabut dhania) on low heat until it gets aromatic.

Kababs are made with ground meat, cilantro, fresh ginger, and a few spices and formed into a calendar shape. It is cooked slowly in onion and tomato gravy. It's best to make a platter with green chutney or raita, onion salad, and naan. People also serve it with Poori Paratha. At Pakistani weddings, it's a common dish on the mehndi menu). If you are in hurry and want to fry then place the kabab in a frying pan for frying and cover it with the lid. Initially keep the temperature high then turn to medium to low to cook from inside. Once one side is golden brown, flip the kabab to get the color on another side. You can store cooked and non-cooked kababs as per your choice. I love storing non-cooked kebabs in my freezer as it stays longer. Cream, Cheese and Cashew nut: Use fresh cream, make a fine paste of the cashews.and grate the cheese.

Ghee - For cooking. It gives an amazing aroma and flavor. Substitute with any high heat cooking oil.