If you've ever savoured the smoky, melt-in-your-mouth flavours of Bihari-style kebabs, then you’ve tasted the magic of Bihari Kebab Masala—a bold, deeply aromatic spice blend that transforms simple cuts of meat into rich, restaurant-quality skewers. Whether you’re making Bihari Boti, kebabs, or even a fusion dish, this masala is the key to unlocking authentic flavour at home.
In this post, I’ll guide you through what makes Bihari Kebab Masala special, the ingredients you’ll need, how to make it from scratch and how to store and use it for maximum flavour.
What is Bihari Kebab Masala?
Bihari Kebab Masala is a traditional spice mix from Bihar, India, popularized across the Indian subcontinent—especially in Pakistani barbecue culture. It’s known for its robust, smoky, earthy profile, built on a foundation of whole roasted spices, warm aromatics, and a subtle nutty richness from ground poppy seeds or chickpea flour.
Unlike generic garam masala, Bihari Kebab Masala is custom-blended specifically to marinate beef or mutton for grilling. It’s typically combined with yogurt, mustard oil, raw papaya, and fried onions to create the signature Bihari-style marinade similar to what you make with these Bihari Boti Kebabs.
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Ingredients
Get all your ingredients prepared and ready before you start. You will find the exact measurements I use in the recipe card at the bottom of the page.
- coriander seeds
- cumin seeds
- fennel seeds
- black (royal) cumin seeds
- black peppercorns
- cloves
- green cardamoms
- mace
- cinnamon stick
- nutmeg (about 1/4 teaspoon grated)
- roasted gram flour (besan)
- white poppy seeds
- dried ginger powder (optional)
- garlic powder (optional)
- Kashmiri chilli powder
- ground turmeric
See recipe card for quantities.
Step by Step Photos
This recipe for Bihari Kebab Masala can and should be made to taste. It can be spicy or mild but is normally quite spicy. Check out the photos below to see how to make your own.
- Step 1: Pour the whole spices into a dry frying pan and place it over a medium heat on your stove. Toast the spices until fragrant and warm to the touch. Do not let the spices smoke. If they begin smoking, get them off the heat.
- Step 2: Transfer the toasted spices to a plate and allow to cook for a couple of minutes.
- Step 3: Pour the cooled spices into a spice grinder or pestle and mortar and grind to a fine powder.
- Step 4: Pour this powder into a bowl with the ground turmeric, garlic powder, poppy seeds and chickpea flour.
- Step 5: Grind a little more until thoroughly combined and fine.
- Step 6: Use immediately or store in an airtight container, in a dark location for up to 2 months.
Why Make Bihari Kebab Masala at Home?
While some spice blends can be store-bought, freshly ground homemade Bihari Kebab Masala has a far superior aroma and complexity. Here's why you should make your own:
- No preservatives or fillers
- Tailored to your spice level
- Versatile: Use in marinades, gravies, or dry rubs
- Rich, authentic flavor straight from your kitchen
Why This Masala Works
The secret of Bihari Kebab Masala lies in its layered flavour profile:
- Coriander and cumin give it earthy warmth
- Fennel and nutmeg add sweet complexity
- Mace and black cardamom offer a heady aroma
- Roasted besan or khus khus brings a subtle nuttiness
- Chili and garlic deliver that unmistakable Bihari kick
Unlike generic garam masala, it’s crafted specifically to work with the fat and fiber of red meat, making it ideal for grilling. So this bihari kebab masala is not only perfect for bihari beef kebabs but other meats too. Feel free to experiment!
Variations
When making Bihari kebab masala, you should try to stay as close to this recipe as possible but that doesn’t mean you can’t tailor it to taste!
- Spicy - If you like spicy Bihari Boti kebabs, add more chilli powder either to this Bihari kebab masala or to the marinade later.
- Smoky - Add the seeds of 4 black cardamom pods to the recipe for a smokier flavour. You can also add smoked paprika.
- Garlic and Ginger - If you aren’t using this Bihari kebab masala as a dry rub, you can leave out the garlic and ginger powders and use fresh garlic and ginger in the marinade or use a bit of both dry and fresh.
Useful Equipment
A large frying pan: For toasting the whole spices.
A pestle and mortar or spice grinder: For grinding the whole spices into a powder
A mixing bowl: This could come in handy for mixing the ground whole spices with the other ground ingredients.
Storage
Whole spices will keep in air tight containers for a good couple of years. Once you grind the spice, however their flavour and aroma begins to weaken. Once you have made your Bihari Kebab masala, you can store it in an airtight container for at least 3 months.
Top Tip
Try this recipe! You can purchase Bihari Boti Masala at Indian shops but they simply do not compare to homemade!
Related
Looking for other spice blends you can easily make at home? Try these and watch your cooking come alive!
Bihari Masala
This is not only the perfect spice masala for Bihari kebabs but also any meats. Use it like you would a curry powder and don't be afraid to experiment.
Ingredients
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tsp black peppercorns
- 1 tsp cloves
- Seeds from 1 large black cardamom
- Seeds from 3–4 green cardamoms
- 1 small piece mace
- 1 inch cinnamon stick
- 1 small piece nutmeg (about 1/4 teaspoon grated)
- 2 bay leaves
- TO FINISH
- 2 tbsp roasted gram (chickpea) flour
- 2 tsp white poppy seeds
- 1 tbsp Kashmiri chilli powder
- 1 tsp ground turmeric
- 1 tsp salt (optional)
Instructions
- Place all of the ingredients up to and including the bay leaves in a dry frying pan over a medium heat. Toast the spices for about 5 minutes or until fragrant and warm to the touch. Do not let the spices smoke.
Transfer the toasted spices to a plate to cool some and then grind to a fine powder in a pestle and mortar or spice grinder. - Add the roasted gram flour, poppy seeds, Kashmiri chilli powder, ground turmeric and salt if using and continue grinding until thoroughly combined.
- Use immediately as you would any curry powder in a marinade or curry or save in a dark location in a airtight container for up to 2 months.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 23Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 323mgCarbohydrates: 4gFiber: 2gSugar: 0gProtein: 1g
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