Bihari Kabab/ Bangladeshi style Sheekh kabab


Add-ins:
750 gram robust , under cut meat

3 tbl spoon finely ground crude papaya( with skin) or papaya glue with skin

1/3 rd glass yogurt

1/3 rd glass browned onion or bereshta

2 tea spoon ginger glue

2 tea spoon garlic glue

1/2 tea spoon cinnamon powder

1/2 tea spoon nutmeg powder

3/4 th tea spoon simmered cumin powder

1 tea spoon ( stored) red bean stew powder

1 tea spoon paprika powder

1 tea spoon poppyseed/ posto glue ( discretionary)

1 tbl spoon Bihari kabab masala

1/3 rd container mustard ( shorishar tel) oil

Salt to taste

Bihari Kabab masala :

5/ 6 dried red stew

1 tbl spoon cumin ( jeera)

1 tbl spoon entire coriander ( dhonia)

3 Black cardamom

4/5 green cardamom

1/2 tea spoon mace ( javetri)

1/4 th tea spoon nutmeg ( jaifol)

9/10 cloves ( long)

2 tea spoon dark pepper

1 star anise

1 tea spoon fennel

1 tea spoon kababchini ( discretionary)

Dry dish the flavors and afterward granulate them into a fine powder . its better to dry meal the cumin independently and not to dry dish dark pepper .

Different Ingredients:

1 coal to smoke

Ghee to smoke the charcoal

Strategy:

1. Cut the meat into slight 2″ or 3 " strips . Pound them with meat tenderizer mallet or something substantial . Be that as it may don't exaggerate .

2. Marinate the meat with papaya glue first then include all the add-ins. Marinate for no less than 24 hours . Keep it in the icebox .

3. Light a coal totally . It ought to be all blazing . Presently put it on a metal or little aluminum dish . Include this amaze the dish of meat . Include ghee everywhere throughout the coal and spread with a cover to smoke the meat totally . Keep it like this 10-15 minutes .

4. Skew the meat pieces into the stick . Rub some additional oil over it . I included a tiny bit of ghee excessively .

5. Preheat the broiler to 400 FH . Presently prepare the kababs for 20 minutes . Sear it an alternate 15- 20 minutes .

Appreciate with paratha , naan or ruti !! Remember the raita !!! :D

Notes:

1. Don't skirt the smoking part . It provides for you the flavor we get in a kabab house .

2. On the off chance that you utilize bamboo stick , then splash the sticks into the water for in any event half n hour . That would keep the darkening of the sticks .