Bihari Beef Pasanday Recipe (Poppy Seed Masala, Charcoal Dum)

Bihari beef pasanday is made from thin, wide layers of beef that cook slowly in a thick masala of poppy seeds, dry-squeezed onion and yogurt, then take a smoky finish from a piece of hot charcoal. This recipe follows our video step by step, with the amounts from the recipe card.

Watch the Bihari Beef Pasanday Video

• 0:25 All the spices ready
• 0:32 The pasanday-cut beef
• 1:00 Poppy seeds go in
• 1:11 Yogurt
• 1:46 Ginger garlic paste
• 2:03 Oil in the pan
• 3:00 Slow cooking
• 3:28 Charcoal for the dum
• 4:17 Served

What Makes Bihari Pasanday Different

Thin, layered beef. The meat is cut into thin, wide layers (pasanday). Ask the butcher for a pasanday cut and flatten the pieces with a mallet so the marinade goes deep.

Poppy seeds. 250 g of washed poppy seeds (khashkhash) make the masala thick and rich.

Dry onions. The onions are blended and squeezed until no water is left. Wet onions make the masala watery.

A charcoal dum. A hot piece of charcoal in a small bowl, with a drizzle of oil and a lid, gives the smoky taste at the end.

Bihari Beef Pasanday Ingredients

Amounts are from the video and recipe card. Items marked * are our estimate.

How to Make Bihari Beef Pasanday

1. Season the beef

Put 2 kg of pasanday-cut beef in a large bowl. Add the crushed coriander, red chilli powder, salt, crushed cumin, black pepper, turmeric and garam masala.

2. Add poppy seeds, onion and yogurt

Wash the poppy seeds well until the water runs clear, then add them with the dry-squeezed onion and the whisked yogurt.

3. Add the ginger garlic paste and marinate

Add the ginger garlic paste and mix by hand for 5-10 minutes. Rest the meat at room temperature for at least 1 hour.

4. Cook on a very low flame

Heat the oil in a wide pan, add the marinated meat, cover and cook on a very low flame for about 1½ hours. Check the meat after 60-70 minutes and keep cooking if it is still tough.

5. Give the charcoal dum

When the oil separates, put a small steel bowl in the middle of the pan, add a red-hot piece of charcoal, drizzle a little oil on it and cover immediately for 5 minutes. Then remove the charcoal.

Original Bihari Style Beef Pasanday Recipe

A traditional Bihari family recipe featuring thin, layered beef steaks marinated in a rich poppy seed and dried-onion paste, finished with a signature charcoal smoke.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 8 Persons

Course: Main Course

Cuisine: Beef Pasanday Recipe

Calories: 450

Ingredients Method Video Notes

Ingredients

  

Beef and oil

• 2 kg beef pasanday (kababi) cut, thin layers
• 1 cup cooking oil

Spices

• 2 tbsp coriander seeds crushed (kuta dhania)
• 5 tbsp red chilli powder
• 2 tbsp salt or to taste
• 1 tsp cumin seeds crushed
• 1 tsp black pepper crushed
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 2 tbsp ginger garlic paste

Thickening paste

• 250 g poppy seeds (khashkhash) washed well
• 500 g onions blended, water squeezed out until dry
• 250 g plain yogurt whisked

Charcoal dum

• 2 pieces charcoal

Method

 

Marinate

1. Put the 2 kg beef layers in a large bowl. Add the crushed coriander, red chilli, salt, cumin, black pepper, turmeric and garam masala.
2. Add the washed poppy seeds, the dry-squeezed onion and the whisked yogurt.
3. Add the ginger garlic paste and mix by hand for 5-10 minutes so every layer is coated.
4. Rest the meat at room temperature for at least 1 hour.

Cook

1. Heat the oil in a wide pan, add the marinated meat, cover and cook on a very low flame for about 1½ hours.
2. Check after 60-70 minutes. If the beef is still tough, cover and keep cooking until tender.

Charcoal dum

1. When the oil separates, put a small steel bowl in the middle, add red-hot charcoal, drizzle a little oil on it and cover at once for 5 minutes.
2. Remove the charcoal and serve hot with puri paratha or naan.

Video

Notes

Onion Tip: Removing the water from the onions is the most important step for a thick, restaurant-style masala.

Meat Selection: For the best Pasanday, use meat from the “Raan” (Leg) area for a better texture.

Pasanday Problems and How to Fix Them

• The beef is still tough: cook it longer on the lowest flame. Leg (raan) meat gives the best texture.
• The masala is watery: the onions were not squeezed dry.
• The masala tastes gritty: the poppy seeds were not washed well enough.

Serving and Storing

Serve hot with puri paratha or naan. Leftovers keep for 3 days in the fridge; reheat gently with a splash of water.

Beef Pasanday FAQs

What is pasanday?

Pasanday are thin, wide slices of meat that are marinated and slow-cooked in a thick masala.

Why are poppy seeds used?

They thicken the masala and give it a rich, nutty taste.

Can I make the charcoal dum on a gas stove?

Yes. Heat a piece of charcoal on the flame until red-hot, as shown in the video, and place it in a steel bowl in the middle of the pan.

More Bihari Recipes

• Bihari kabab: thin marinated beef Bihari kabab from Khyber Shinwari.
• Dua beef Bihari boti: BBQ Bihari boti from Dua Restaurant.
• Hassan Zai Bihari boti: another Bihari boti recipe.