Original Hassan Zai Bihari Boti Recipe

The authentic Karachi-style Beef Bihari Boti. These thin beef strips are marinated in a pungent mustard oil base with a secret 12-spice handmade masala, ensuring a melt-in-your-mouth texture. Ingredients:

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 6 Persons

Course: Main Course

Cuisine: Hassan Zai Bihari Boti Recipe

Calories: 420

Ingredients Method Video Notes

Ingredients

Meat & Tenderizer:

1 kg Beef (Undercut or Topside, cut into thin strips)

4 tbsp Raw Papaya Paste (with skin)

1/2 cup Mustard Oil (Sarson ka Tel)

1 cup Fried Onions (Crushed)

1/2 cup Whisked Yogurt

The Secret Bihari Spice Mix:

2 tbsp White Cumin Seeds Powder

1 tsp Nutmeg Powder (Jaifal)

1/2 tsp Mace Powder (Javitri)

1 tbsp Black Pepper Powder

1/2 tsp Kabab Cheni Powder

1/2 tsp Cinnamon Powder

1 tsp Black Cardamom Powder

1 tsp Green Cardamom Powder

1/2 tsp Clove Powder

2 tbsp Poppy Seeds Powder (Khashkhash)

1/2 tsp Black Cumin Seeds (Kala Zeera)

1/2 tsp Pippali Powder (Long Pepper)

Method

Spice Blending: Mix all the ingredients under "The Secret Bihari Spice Mix" until it becomes a fine powder.

Meat Preparation: Slice the beef into thin, flat strips (Pasanday). Ensure you cut against the grain for maximum tenderness.

Primary Marination: In a large bowl, combine the beef with raw papaya paste and mustard oil. Massage the meat for 5 minutes.

Secondary Marination: Add the crushed fried onions, whisked yogurt, and the prepared spice mix. Mix thoroughly.

Resting Period: Cover and refrigerate the meat for 24 hours. This is crucial for the Bihari Boti texture.

Skewering: Thread the marinated strips onto skewers in a zigzag fashion so they stay flat.

Grilling: Grill over medium-low charcoal heat. Rotate frequently and baste with a little mustard oil.

Finishing: Remove from heat when the meat is charred on the outside and tender inside. Serve with Puri Paratha.

Video

Notes

Pro-Tip: If the beef is not "undercut," increase the papaya paste by 1 tablespoon.
Spice Storage: You can make a large batch of this spice mix and store it in an airtight jar for up to 3 months.