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Dua Restaurant Beef Bihari Boti Recipe - Cooking with Kawish

Dua Restaurant Beef Bihari Boti Recipe

This recipe brings you the authentic taste of Dua Restaurant's famous Beef Bihari Boti from Karachi. Tender strips of beef, marinated in a unique blend of aromatic spices and yogurt, are skewered and grilled to perfection over charcoal, then finished with a generous brush of butter for an unforgettable flavor.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 Persons
Course: Main Course
Cuisine: Indo-Chinese / Pakistani Style, Restaurant Style
Calories: 450
Ingredients Method Video Notes

Ingredients
  

Main Ingredients
  • 1 kg Beef pasanday cut (thin, flat strips)
  • 125 g Onions finely sliced
  • 1/4 cup Cooking Oil for sautéing onions
  • 3 tbsp Ginger-Garlic Paste finely chopped is preferred
  • 1 cup Yogurt plain, whisked (250g)
  • 2-3 tbsp Cooking Oil for mixing Tikka Masala
Spices for Marinade
  • 1/4 tsp Baking Soda meetha soda
  • 1 tbsp Crushed Coriander kuta hua dhaniya
  • 1 tsp Black Pepper Powder kali mirch
  • 1 tsp Garam Masala Powder
  • 1 tsp Chicken Powder
  • 1/8 tsp Nutmeg Powder jaifal powder
  • 1/8 tsp Mace Powder jawedri powder
  • 1 tsp White Pepper Powder safed mirch
  • 1 tsp Ground Cumin pisa hua zeera
  • 1 tbsp Crushed Red Chili kuti hui lal mirch
  • 1 tsp Turmeric Powder haldi
  • 1.5 tsp Salt or to taste
  • 1 tbsp Tikka Masala any good brand, e.g., Shan Tikka Masala (approx 12.5g)
For Grilling & Garnish
  • 2-3 tbsp Butter melted, for brushing
  • 1-2 medium Green Chilies whole, for skewers
  • 1 medium Tomato cut into wedges, for skewers
  • 1 small Onion cut into wedges, for skewers
  • 1-2 whole Lemon cut into wedges, for serving
  • 2 tbsp Fresh Coriander chopped, for garnish

Method
 

Preparation & Marination
  1. Heat 1/4 cup cooking oil in a pan. Add finely sliced onions and sauté until golden brown. Remove from heat and let them cool slightly.
  2. In a large mixing bowl, combine the beef (pasanday cut), sautéed onions, and ginger-garlic paste. Mix thoroughly until the beef is well coated.
  3. Add all the dry spices to the beef mixture: baking soda, crushed coriander, black pepper powder, garam masala powder, chicken powder, nutmeg powder, mace powder, white pepper powder, ground cumin, crushed red chili, turmeric powder, and salt. Mix well to ensure spices are evenly distributed.
  4. In a separate small bowl, mix the Tikka Masala with 2-3 tablespoons of cooking oil to form a paste. Add this paste to the beef mixture and mix vigorously until everything is thoroughly combined.
  5. Finally, add the whisked yogurt to the beef mixture and mix once more. Cover the bowl and let it marinate at room temperature for 30 minutes to 1 hour. If desired, you can refrigerate it for 4-6 hours for deeper flavor (do not freeze).
Grilling
  1. While the beef is marinating, prepare your charcoal grill. Heat the charcoal until it turns red and is glowing, indicating it's ready for grilling.
  2. Thread the marinated beef pieces onto skewers. Ensure the pieces are spread out evenly. Also, prepare separate skewers with green chilies, tomato wedges, and onion wedges.
  3. Place the beef skewers over the hot charcoal. Grill on low to medium flame, turning frequently, for about 10-12 minutes, or until the beef is cooked through and has a nice char. Grill the vegetable skewers alongside until tender and slightly charred.
Serving
  1. Once grilled, remove the Bihari Boti from the skewers and arrange them on a serving plate. Generously brush the hot boti with melted butter.
  2. Garnish the plate with fresh lemon wedges, the grilled green chilies, tomatoes, and onions. Sprinkle with chopped fresh coriander before serving. Serve hot with naan, paratha, or your preferred sides.

Video

Notes

For best results, ensure the beef is cut into thin, flat 'pasanday' style pieces. You can marinate the beef for longer (up to 4-6 hours in the refrigerator) for deeper flavor, but avoid freezing. Serve immediately with naan, paratha, or raita, garnished with fresh lemon, grilled vegetables, and a sprinkle of fresh coriander. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently.