Ingredients

· 1 kg beef pasanday, thinly sliced

· 2 teaspoons coriander powder

· 2 teaspoons red pepper powder

· 1 teaspoon garam masala powder

· 3 medium onions paste

· 4-5 tablespoons mustard oil

· 1½ cup yogurt

· 2 medium onion, sliced

· Salt as per taste

· Raw papaya ground

Method

Thinly slice the beef pasanday about two-three inches wide and four inches in length. Two medium onions that you have sliced should be fried light brown in colour and crushed by hand. Now add all the spices, fried onion to the beef and mix really well. Leave the mixture to marinate for about six-eight hours in the fridge. Then put the meat in the skewers (folded in layers). It should be close held together. Put the meat over heated charcoal turning it regularly till meat is barbecued from all the sides. Serve the bihari kabab piping hot with paratha and raita.