Biye barir kabab

Biye Barir kabab are made for weddings in Bangladesh. Here is our version of these famous kababs. Its not too distant from the classic Shami kabab but the method and spices make all the difference. Make and enjoy it. #HappyCookingToYou

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  • Boneless beef ½ kg
  • Zeera (Cumin) seeds 1 tsp
  • Javitry (Mace) 2 blades
  • Jaifil (Nutmeg) small piece 1
  • Lal mirch (Red chili) whole 5
  • Hari elaichi (Green cardamom) 5
  • Kali mirch (Black pepper) corns ½ tsp
  • Darchini (Cinnamon) stick 1
  • Dhania (Coriander) seeds 1 tbs
  • Tez patta (Bay leaves) 2
  • Daal chana (Split chickpeas) soaked ½ cup
  • Pani (Water) 4 cups
  • Adrak (Ginger) small cubes 4-5
  • Lehsan (Garlic) cloves 5
  • Anda (Egg) 1
  • Pyaz (Onion) fried ½ cup
  • Namak (Salt) 1 tsp or to taste
  • Lal mirch (Red chili) powder 1 tsp or to taste
  • Hari mirch (Green chili) finely chopped 1 & ½ tbs
  • Hara dhania (Fresh coriander) chopped ½ cup
  • Podina (Mint) leaves chopped ½ cup
  • Cooking oil for frying


Cut boneless beef into small cubes and set aside.

Grind cumin seeds, mace, nutmeg, whole red chilies, green cardamom, black pepper corns, cinnamon, coriander seeds and bay leaves until coarsely ground.

Add beef, soaked split chickpeas, water, ginger cubes and garlic cut in half to a pot and bring to boil. Cook on medium for almost 30 minutes until properly cooked and dry. Leave to cool.

In a chopper add the beef mix, egg and fried onion and chop until properly incorporated and then in a bowl add the kabab dough and mix in salt, red chili, green chili, fresh coriander, mint leaves and the ground spices and mix to form dough.

Make kebab balls and shallow fry in heated cooking oil until golden brown.

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