Behari Kabab
Behari Kabab is a classic for good reason — cumin seeds does most of the work, and the method is rewarding enough for a weeknight. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Hard
Ingredients
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1 tsp Fennel seeds
- 1 tsp Mustard Seeds
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tsp Garam Masala
- 1 tsp Paprika
- 1 tsp Chile flakes
- 1 tsp Ground Turmeric
- 1 tsp Salt
- 2 tbsp Yogurt
- 2 tbsp Lemon Juice
- 2 tbsp Oil
- 1 lb Ground Beef, lamb, or mutton, cut into small pieces
Method
- In a small pan, dry roast the cumin seeds, coriander seeds, fennel seeds, and mustard seeds over medium heat until fragrant. Grind the roasted spices in a spice grinder or with a mortar and pestle.
- In a small bowl, combine the ground spices with the ginger paste, garlic paste, garam masala, paprika, chili flakes, turmeric, salt, yogurt, lemon juice, and oil. Mix well to make the marinade.
- Place the meat in a large bowl and pour the marinade over it. Mix well to coat the meat with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat a grill to medium-high heat. Thread the marinated meat onto skewers and grill for 8–10 minutes, turning occasionally, until the meat is cooked through. Alternatively, you can bake the kababs in the oven at 400°F for 15–20 minutes.
- Serve the behari kababs hot with rice or naan bread and a side of your choice. Enjoy!
Tips for the best Behari Kabab
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Read the whole method before you start and measure out the 15 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Behari Kabab ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Behari Kabab recipe hard to make?
It is rated hard: 15 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for cumin seeds?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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