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Published on 08 Oct 2013 | over 3 years ago

1 kg. finely grinded minced beef
1½ tsp. salt (adjust to taste)
1½ tbs. crushed chili
2 large onion-chopped
½ tbs. garam masala
2 tbs. lemon juice
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ cup fresh coriander (Dhaniya) leaves
½ cup fresh mint (Podina) leaves
½ cup yogurt
2 tbs. raw crushed papaya
1 piece for smoke flavour
4-6 green chilies
Garnish

1 lemon
2 onion
Instructions

Chop and fry 1 large onion till brown. Mix the brown onion with all other spices, grind them and then add to the minced beef. Mix well, cover and leave in fridge to marinate for 3-4 hours.
Keep the smoldering coal in the pot containing the mixture ant cover it for few minutes for the meat to absorb the smoke.
Form into long kababs (like sausage) or balls and either fry in a little oil or cook in the oven.
Serve with sliced onion, Mint (Podina) chutney, lemon and paratha or naan.
Serving: 3 to 4 persons
Undercut steak pieces 1 kg
Yogurt 100 grams
Papaya paste 3 tbsp
Onion (fried and ground) 1
Ginger/garlic paste 2 tbsp
Roasted and crushed cumin seeds 1 tsp
Crushed red chillies 1 tsp
Hot spices powder 1 tsp
Turmeric powder ½ tsp
Roasted & ground Bengal grams 4 tbsp
Mustard oil 4 tbsp
Salt to taste

Directions

Marinate steak pieces with papaya paste for at least 4 hours.
Mix steak pieces, onion, yogurt, ginger/garlic, mustard oil, turmeric powder, hot spices powder, red chillies, cumin seeds, grams and salt in a bowl.
After 1 hour you can either put them on skewers and cook them over coals, steam and fry them
You can also cook it in the oven.
Garnish with sliced lemon,coriander leaves,green chillies and sliced onion.
Serve delicious Bihari Boti with 'roti, salad, raita and tamarind/mint chtuney

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