Bihari Boti
Karachi’s papaya-tender, mustard-smoky classic.
- Marinade
- 8 to 24 hours
- Prep + cook
- 30 + 8 min
- Safe temp
- 63°C + 3 min rest
- Yield
- 1 kg raw, serves 4
Thin strips of beef, papaya-tenderised and soaked in a fiery mustard oil marinade, then threaded like ribbons and charred fast. A Karachi street staple, finished with coal smoke for its signature aroma.
Method
- 1
Pound the slices to an even 7 to 8 mm. Cut into long strips 3 cm wide.
- 2
Mix papaya, salt and ginger-garlic, coat and rest 1 hour.
- 3
Heat the mustard oil until it just smokes, cool it, then whisk with every remaining ingredient.
- 4
Marinate 8 to 24 hours. Thread strips in a ribbon shape.
- 5
Grill over fierce coals for 5 to 8 minutes total, turning often.
- 6
Thin strips are hard to probe: fold a strip and check 63°C, then rest 3 minutes. Give it a 2-minute coal smoke under a lid.
63°C
Safe internal temperature
Whole cuts of beef or lamb must reach 63°C, then rest for at least 3 minutes before eating. Times above are estimates; a probe thermometer is the only reliable check.
USDA safe temperature chartPitmaster notes
- Smoking mustard oil first removes its raw bite.
- Thin cuts can overcook in seconds. Stay at the grill.
On the table
- Paratha
- Onion and lemon
- Green chutney
