I am a wanderer and a big foodie, as you all might have experienced from the variety of recipes I share. This time I’m in India! Bihar! The beautiful country has great culture, be it festivals, fairs, people or food. Bihar too is rich in varieties of dishes and that is absolutely sinful for a foodie like me to miss!
Bihari cuisine is a subdued element in Indian culinary roundup. The cuisine is a mix of Bhojpuri, Maghai, and Maithali food. There are many Bihari meat dishes like Bihari Boti. It has a unique flavor and a barbeque lover shouldn’t miss it any day. This food recipe mirrors the love for spicy food of Asians.
An authentic Bihari boti recipe is great for family get-togethers. Though the recipe has not big popularity outside Bihar this old traditional recipe is admired across Pakistan. It is a celebration food there, especially cooked on Eid ul Adha and is served with chapati.
The tenderized meat, chicken or beef is grilled over coal for authentic zest. This meat curry has aroma and flavors that tempt anyone.
Here the recipe that I learned on my recent travel to Bihar, India. By sharing I hope to recreate the magic once again.
- Boneless Meat (cut and dressed in medium size pieces) ½ kg
- Raw Papaya paste ½ Tbsp
- Ginger-garlic paste 1 Tbsp
- Green chili paste 1 Tbsp
- Mustard oil 3 Tbsp
- Yogurt 3 Tbsp
- Onion (fried, browned, and crushed) 1
- White Vinegar 1 Tbsp
- Red chili powder 1 1/2 tsp
- Turmeric ½ tsp
- Salt to taste
Ingredients for the Bihari Boti masala
- Poppy seeds 1 tsp
- Cumin Seeds ¾ tsp
- Coriander seeds ¾ tsp
- Nutmeg & Mace ¼ tsp
- Peppercorn ½ tsp
- Whole spice powder ½ tsp
- Gram flour ½ tbsp
To make the Bihari Boti spice mix dry roast the seeds, peppercorn, and gram flour. Grind them coarsely.
- Marinate the meat in papaya paste with ginger-garlic paste, green chili paste, yogurt, bihari boti masala, oil, onion, turmeric, red chili powder, and salt.
- Leave it for 3-4 hours.
- Afterward, take the skewers and rope in the botis to grill or BBQ.
- Cook them until done.
- Serve hot with chutney, salad, and parantha