Eid Moo-Barak Kebab lovers! Today I am going to share with you the easiest kebab/kabab recipes ever. This dish is known as Haṛi Kabab in Bangladesh, and Handi Kabab in Pakistan and India. Haṛi or Handi is the term for an earthenware pot, in which this kabab is cooked. It is a very popular dish in Bangladesh and you will see it often during Eid, especially Eid Al Adha during which meat dishes are more prevalent.

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Most people think kabab is a meat skewer cooked over an open flame, but that is not always the case. There are so many variations of kababs through out the Middle East and South Asia — some are indeed cooked on skewers over a fire, but some kababs are baked in a pan in an oven, or prepared as a stew or dry curry in a pot.

Is it Kebab, Kabob or Kabab?

They are all correct! It depends on where you live in the world and/or where you grew up. Whether you call it kebab, kabob, kabab, kebap, kebapi or cevapi, It all refers to the same food with a different spelling and slightly different pronunciation. For the purposes of this food blog and the languages I speak, I will refer to the dish in question as Kabab, which is how we say it back home in Bangladesh and rest of South Asia.

Side note, I die laughing every time I have to explain the difference because my mind keeps going back to “The Most Stressful Restaurant Experience Ever!” by Key & Peele. You guys need to watch it!

Haṛi Kabab | Handi Kabab

When I started researching for this recipe, I came across many variations. Hari/Handi Kabab is a very common dish across South Asia, so there are multiple versions. I’ve learned there are also similar kababs that are cooked in earthenware pot in other cuisines as well — Chippe ka Gosht and Pathar ka Gosht in Hyderabad, Kabab Digi in Iran, Testi Kebabi and Çömlek Kebabi in Turkey and Bulgogi in Korea. And if you trace back to the history of these dishes, they all have Persio-Mongol-Turkic roots to them.

I decided to narrow down to Bangladesh only and even within Bangladesh itself everyone has their own family recipe. So I read through all the recipes I could gather, found all the common ingredients and developed my own recipe. One thing in common is that this kabab doesn’t require many ingredients. And because it’s cooked in a pot instead of open flame, it’s meant to be an easy and foolproof dish.

The Bangladeshi version requires ingredients that are unique to our cuisine — fresh green chilies, shallots, roasted cumin powder and shahi garam masala, a blend of spice that you find quite often in a Bengali kitchen. I also noticed, red chili powder, dry red chilies or paprika were seldomly used which is why they are noted as optional ingredients in my recipe as well. The Bangladeshi style Hari Kabab relies solely on the peppery taste of cubeb, white peppercorn and black peppercorn, along with lots of fresh green chilies which add an earthy and fruity flavor to the final dish.

Recipe — Hari Kabab

Kabab Cooked in Earthenware Pot

Serving Size: 4

I am sure you have heard of garam masala which translates to “warm spices” — a blend of ground spices found throughout South Asia. Shahi garam masala literally translates to “royal warm spices”, which is a medley of 7 to 10 different spices that are first roasted and then grounded into powder. Shahi garam masala comes from the cuisine of the Mughal emperors, which has influenced the regional cuisines of Bangladesh, Pakistan and Northern India. Bengalis love to use this version of roasted spices in almost any dishes of Mughlai origin, be it vegetables, lentils, eggs, chicken, beef, lamb or mutton. Just know that, if a dish has some kind of a Mughal influence in it, then Shahi Garam Masala was definitely used.

I am going to teach you how to make my version of the Shahi Garam Masala first. If you like making Bengali dishes like biryani, tehari, korma, rezala and roast, you should probably keep this one in your arsenal. Yes, it does require few different spices but you should be able to find them all at your local Asian and South-Asian grocery stores. Alternatively, if you don’t want to make your own roasted garam masala, you can use the regular garam masala which is unroasted by the way.

Why dry-roast spices?

Dry-roasting is done for a number of reasons. First, it drives off excess moisture and makes the seeds and spices crisper, so they grind more easily. Second, and this is a big one, it changes flavor. As whole spices heat, they release volatile aromatics. These aromatics can then break down and recombine to form dozens of new compounds, adding complexity.

Have a taste of raw cumin seed and its roasted version and you'll see a marked difference. Raw cumin seeds has a warm, earthy flavor and aroma with a bit of both sweetness and bitterness. Roasted cumin seeds is more fragrant, boasting a peppery, savory and slightly citrus flavor with a more intense earthy aroma.

Making the Shahi Garam Masala

Bayleaf - 2g, crushed to small pieces
Cassia Bark - 4g
Cloves - 4g
Green Cardamom - 10g
Black cardamom - 2 pieces
Nutmeg - 1 small piece
Mace - 3 pieces
Cubeb - 2g
White Peppercorns - 2g
Caraway seeds - 2g

Measure out the spices. Separate them in two separate bowls, delicates spices in one and large spices in another. The way I categorize them is by size and hardness because their dry-roasting time will vary. Large and hard spices are cinnamon, green cardamom, black cardamom, cubeb, and white peppercorns which will take longer. Delicate and small spices are bayleaf, cloves, mace and caraway seeds which will roast really quick.
Heat a dry pan over medium-low flame and add the large spices. Dry roast them evenly on all sides, stirring continuously, for about 5 minutes. You will know the spices the ready when they become very fragrant. Remove them and set aside in a bowl to cool down.
Add the small spices to the pan. Dry roast them evenly on all sides, stirring continuously, for just 1-2 minutes. I usually like to add the delicate spices to the pan and turn off the heat immediately. The residual heat is enough to roast the spices, and once again you will know they are ready when they become very aromatic.
Once the spices have cooked, add them to a grinder and blitz them till you have a fine powder. You could also use a mortar and pestle if you are in the mood for an arm workout.
Store the Shahi Garam Masala in an airtight container.

Helpful Notes

Try not to burn the spices. Because if you do, there is no going back. You will have to throw them out and start all over again.
Cassia Bark - I know this name may have thrown you off but I did this intentionally. I want you to find cassia bark, also known as Chinese cinnamon which is conventionally used in South-Asian cooking. Cinnamon is warmer in tone and tan in color with a sweet flavor and more common in Western cuisine. Cassia on the other hand is more of a reddish brown in color and has a more coarse texture, with a more robust flavor, which is more common in a Bangladeshi pantry.
Cubeb and White Peppercorn - It maybe hard to find cubeb and white peppercorn unless you have Asian and South-Asian grocery stores near you. Cubeb, also known as Kabab Chini in Bengali is a small peppercorn with a tiny stem which tastes like a cross between allspice and black pepper. White peppercorn comes from the same plant as the black peppercorn, but it is milder in heat with a more complex, floral, and pungent flavor. If you are not able to find either, you may substitute both with black peppercorn but it does have a more hot and peppery taste, so reduce the amount to 2g only, instead of 4g in total.
Coffee Grinder - If you have not invested in a spice grinder, I recommend you do so. I like to allocate a coffee grinder specifically for grinding spices. They are cheap and extremely useful, especially if you take flavoring your dishes seriously! Here are my top recommendations — Mueller, Kitchenaid, Hamilton Beach

Preparing the Onions in Oil

Onion - 1 medium, thinly sliced
Oil - 1/4 cup

In a small frying pan over medium-low heat, add oil. Then add the thinly sliced onion, making sure they are coated evenly in oil. The onions will sizzle as they cook. Stir occasionally so it doesn’t catch at the bottom. Wait until the onions turn translucent and then turn off the heat.

Why onion in oil and not onion paste?

I did not want to use onion paste in the marinade because the raw and pungent smell may not cook off in time with the meat. And it adds a lot of water to the dish when it steam cooks, which we do not want. I got this idea from making garlic oil when I cook Chinese and Thai food at home. In Asian cuisine, garlic oil is a very popular condiment and ingredient used in stir-fries, salads and noodles. So I came up with an onion version to use in Bengali cuisine which happens to be very onion forward.

The cooked onion in oil also adds an additional layer of flavor. Since the oil is flavored already, it adds to the marinade. And if you are not using oil to marinate meats, then your marinade is lacking. You always need fat/oil in a marinade because it helps transfer fat-soluble flavors onto the meat and also helps retain moisture. Fats also help round out flavor profiles and keep sharp and acidic flavors from dominating.

Marinating the Beef

Beef — 1 lbs, thinly sliced
Onions in Oil
Ginger Paste - 2 tsp
Garlic Paste - 1 tsp
Papaya/Kiwi/Nashi Pear Paste - 1 tsp
Shahi Garam Masala - 1 tbsp
Red Chili Powder / Paprika (optional) - 1 tsp
Salt to taste

Cut the beef very thinly across the grain. If the beef you are using is fresh meat, like during Eid Al Adha then I recommend keeping some of the fat, it will add a ton of flavor to the dish. But if the beef you are using was previously frozen and/or it has been in the freezer for awhile, I recommend trimming the fat as well. The issue with fat is oxidation which occurs while it’s in the freezer as well. Exposure to air will make the fat go rancid and it will give the dish a gamey taste which we don’t want!
In a large mixing bowl, combine all the ingredients above and mix well. Make sure to coat all the beef pieces with the marinade and take extra time to massage them as you mix. Cover it with a lid and rest it overnight in the refrigerator.

What cut of beef should I get?

The best cut of beef for this recipe would be ribeye or top sirloin. They both tend to have a good amount of marbling, making them more tender and flavorful compared to other beef cuts. I also personally like skirt steak or hanger steak which are known for their bold and beefy flavors. Also because the cuts are so thin, they tenderize and absorb marinades very quickly.

How to thinly slice beef?

Because this recipe involves marinating the beef first and then steam cooking it without any additional water, the meat should be relatively thin. Cut the beef thinly against the grain, which will make it easier to chew and adhere to the marinade overnight. It doesn’t matter how small or big they are, as long as they are uniform and bite size pieces. My favorite trick for slicing any kind of meat is when it is partially frozen. Because the meat is still firm and cold it is easier to slice it thin as opposed to a warm cut of meat which is soft and wiggly.

Why Papaya , Kiwi or Nashi Pear paste?

Papaya, Kiwi and Nashi Pears are natural meat tenderizers. The enzymes in the fruit will help break down the collagen, leaving you with a tender steak. Keep in mind, the length of time varies depending on the cut of meat. The tougher the meat, the longer it will take to tenderize the meat. For this recipe, I like to marinate overnight, usually 8-12 hours. Any longer than that, the meat will turn into a mush from the digesting enzymes from the fruits.

Frying the Beef

Ghee - 1 tsp
Roasted Cumin Powder - 2 tsp
Shallots - 1, thinly sliced
Sliced Green Chilies - 5-6, slit on top

Take the marinated meat out of the refrigerator and allow it to come to room temperature, about 15-30 minutes.
In a heavy bottom Dutch oven over medium heat, add ghee. Wait for the ghee to melt and start foaming, but do not let it turn brown. Then add the meat and stir-fry it for 2-3 minutes.
Lower the heat to medium-low and let the beef steam cook for 30 minutes. Remove the lid in between and stir the beef making sure it doesn’t catch at the bottom. If you find, it is catching at the bottom or the meat may be burning, turn the heat down to low.
You will notice the beef will release a lot of water as it cooks. The purpose is to let it steam cook in it’s own moisture, without adding any excess water. Once the water has completely evaporated, which will take about 30 minutes, remove the lid and continue to stir-fry.\
Add the roasted cumin powder. You can stop right here if you prefer the kabab to have a slight gravy or you can continue to cook until it is a dry-fry. Once the kabab is to your liking, turn off the heat and add the sliced shallots and slit green chilies. Cover the lid and let it sit for another 5 minutes. The residual heat from the dish will slightly wilt the fresh garnish and heighten their aromas

How to make roasted cumin powder?

The same way I make Shahi Garam Masala. Dry-roast as much cumin seeds as you like. Let it cool down and then blitz it into your coffee grinder until it’s a powder. This is one of my favorite spices in my arsenal and a mandatory ingredient in a Bengali household known as “Tala Jeera”. If I don’t top off my Bengali style curries or stews, be it eggs, fish, meat or vegetables with roasted cumin powder, then my dish is not complete.

How to serve?

You can serve hari kabab with luchi (puri), naan, paratha, polau or khichuri. I like mine with luchi alongside Bengali style spicy cucumber-tomato relish. Enjoy

ps. I totally forgot to mention that I highly recommend making this few days ahead. I’ve noticed when Hari Kabab sits in the refrigerator for a day or two, it tastes much better. I feel like the fresh shallots and green chilies release their essence overtime, and all the different flavors and aroma compounds from the spices mingle together and develop more seasoned notes. The individual flavors are still there, but much less pronounced and the kabab is more rounded in flavor. Plus, one less dish for you to cook the day of when you are hosting. You can thank me later! <3