Behari Kebabs Recipe

rsz behari kebabs
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  • Beef pasanda ½ kg (thin sliced about 2- 3inches wide 4 inches in length)
  • Coriander powder 1 tsp
  • Red pepper powder 1 tbsp
  • All spice powder 1 tbsp
  • Cardamom powder ¼ tsp
  • Bay leaf powder 1/8 tsp
  • Onion sliced 1 cup (fried brown and hand crushed)
  • Mustard oil 2 tbsp
  • Yogurt ½ cup
  • Salt as to your taste 1 ½ tsp
  • Raw papaya 4 – 6 tbsp (grinded with skin)
  • Ginger Paste 2 ½ tbsp
  • Garlic Paste 2 tbsp
  • For Tamarind Chutney:
  • Tamarind 1 cup
  • Tap water 3/4 cup
  • Jiggery date sugar ¼ cup packed (if necessary, chop to measure) or packed dark brown sugar
  • Coriander seeds 1 tsp
  • Cumin seeds 1 teaspoon
  • Anise seeds 1 tsp
  • Hot chili powder ½ tsp
  • Salt ½ tsp

Cooking Directions

  1. Deep fry the onions in hot oil until golden.
  2. Remove from oil and spread on absorbent paper.
  3. Allow it to cool and then crush coarsely.
  4. Mix all spices, mustard oil, crushed fried onions, ginger, garlic, yoghurt and raw papaya.
  5. Apply on the meat and set it aside for 3 – 4 hours.
  6. Thread the meat on the skewers and grill on very low heat until the kebabs are well done and brown on all sides.
  7. Turn the skewers periodically to grill evenly.
  8. Serve with onion rings, chopped green chilies, lime wedge, tamarind chutney, raita and paratha.
  9. For Tamarind Chutney:
  10. Soak tamarind in water in a small bowl until pulp is softened discard seeds.
  11. Add sugar and cook over low heat, stirring, just until sugar is dissolved, then pour into bowl.
  12. Toast coriander, cumin, and anise seeds in a small skillet for about 2 minutes.
  13. Cool completely, and then finely grind in grinder.
  14. Stir spices into tamarind mixture along with chili powder and salt.

Chicken Roll

Ingredients: Boiled chicken 250 gm Potatoes 3 Ginger garlic paste