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.

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Prep Time 30

Cook Time 1 30

Total Time 2

Servings: 8 Persons

Course: Main Course

Cuisine: Beef Pasanday Recipe

Calories: 450

Ingredients Method Video Notes

Ingredients

The Meat Base:

2 kg Beef (Pasanday/Kababi cut - thin layers)

1 cup Cooking Oil

The Master Spices:

2 tbsp Crushed Coriander (Kuta Dhania)

5 tbsp Red Chili Powder (Pissi Lal Mirch)

2 tbsp Salt (or to taste)

1 tsp Crushed Cumin (Kuta Zeera)

1 tsp Crushed Black Pepper

1 tsp Turmeric Powder (Haldi)

1 tsp Garam Masala Powder

2 tbsp Ginger-Garlic Paste

The Thickening Paste:

250g Poppy Seeds (Khashkhash - washed thoroughly)

500g Onions (Blended and water squeezed out until dry)

250g Plain Yogurt (Whisked)

The Dum:

2 pieces Charcoal

Method

Meat Seasoning: In a large bowl, add the 2kg of beef layers. Add crushed coriander, red chili powder, salt, cumin, black pepper, turmeric, and garam masala.

Adding the Paste: Add the washed poppy seeds, the dry-squeezed onion pulp, and whisked yogurt.

Primary Marination: Add ginger-garlic paste and mix everything by hand for 5-10 minutes to ensure every single meat layer is coated with the masala.

Resting: Allow the meat to marinate at room temperature for at least 1 hour.

Slow Cooking: Heat oil in a wide pan. Add the marinated meat. Cover and cook on a very low flame (Dum flame) for 1.5 hours.

Check for Tenderness: After 60-70 minutes, check the meat. If the beef is still tough, cover and continue cooking until fully tender.

Charcoal Dum: Once the oil separates, place a small foil or bowl with red-hot coals in the center. Drizzle oil on the coals and cover immediately for 5 minutes.

Serving: Remove the coal 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.