Pakistan, India, Bangladesh – Bihari Kabab

by Dahiza Umar

INTRODUCTION

KABAB is a Pakistan’s most loved and eatable dish. Kebabs is made by ground meat of any kind like chicken, beef or mutton, sometimes vegetables, when spiced up by traditional spices like cumin, coriander, garam masala and many more whole spices to make it palatable and to enjoy this feast with full zeal and zest. Mostly kebabs are cooked on fire for the purpose of bar b que, when kababs are made they usually stewed on the skewers or bar b que sticks and cooked on charcoal that gives the smoky flavor to the kabab make it more delectable and palatable.

Bihari Kabab is usually made by chicken most of the time but on the ocassion like eid ul azha it is than every single meat dish is prepared by meat of lamb or beef so it can be made by any kind of meat. Chicken is often used nowadays to enjoy tendered and juicy chicken marinated in the flavors of authentic Pakistani spices and then barbecued on charcoal until golden color appeared to get melt-in-the mouth texture, and cooked properly.

Kabab is a dish that has a wonderful history. It has moved from the old ages through times and different regions like when trading was common, the taste of the dish changes as it passed through different regions and cities according to their own taste.

HISTORY

The word kabab is originated form the Arabic language and it mean to burn on fire or cooked on fire.

Bihari kabab is made with meat small pieces like it was made in the old times,  it is said that this dish like any sort of kabab is a prominent dish of the Mughal’s menu, so it is not wrong to say that kababs were the part of Mughal cuisine and than after Indian subcontinent it is included in the national cuisine of Pakistan.

INGREDIENTS

• 750 grams boneless chicken chunks ( small pieces)
• 1 tsp salt
• 4 to 5 green chili paste
• 1 small onion paste
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 3 tbsp tikka masala
• 2 tbsp poppy seed paste
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 2 tbsp fenugreek dried powder
• 3 tbsp pomegranate seeds chopped
• 1 tbsp garam masala powder
• 2 tbsp red chili powder
• oil for grizilling

METHOD

• Take meat chunks and marinated it with all the ingredients and let it set for half hour foe the spices and juiciess of the chicken and spices mixed together to make it more flavorable
• Than take a skewer and start adding chicken chunks to the skewer line wise and grill in to charcaol.
• When nice golden color appeared on the chicken and it is tendered served it with with sauce.
• Enjoy!

CUISINE : ASIAN, PAKSTAN

COURSE : SNACK / APPETIZER / SIDE DISH

PREPARATION TIME : 10 MINUTES

COOKING TIME : 20 MINUES

SERVINGS : 4 TO 6 PERSON

CALORIES : 2000