Chelo kebab | How to make Chelo kebab

By Supratim Sadhukhan  |  6th Jun 2018  |  
5 from 4 reviews Rate It!
  • Photo of Chelo kebab by Supratim Sadhukhan at BetterButter
  • Prep Time

    6

    Hours
  • Cook Time

    50

    mins
  • Serves

    2

    People

32

4

About Chelo kebab Recipe

Chelo kebab is an Iranian dish consisting of cooked butter rice and varieties of kebabs.This heavenly kebab keeps an impetus thought whenever we have it.Try this masterpiece and feel the royalty.

Chelo kebab

Ingredients to make Chelo kebab

  • For making chicken kebabs:-
  • 500 gram chicken breast cut into cubes
  • 2 tablespoon onion paste
  • 2 tablespoon ginger garlic paste
  • 1 teaspoon red chilli powder
  • 1 teaspoon garam masala
  • 1 teaspoon lemon juice
  • 6 teaspoon curd
  • 2 teaspoon roasted gram flour
  • 1 cup green, yellow and red bell pepper cubes
  • salt to taste
  • For making mutton seek kebabs:-
  • 150 g mutton mince
  • 1 tablespoon onion paste
  • 2 inch ginger
  • 8 cloves
  • 1 tablespoon raw papaya paste
  • 1 tablespoon garam masala powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon roasted gram flour
  • 2 teaspoon curd
  • 4 tbsp refined oil
  • salt to taste
  • For making galouti kebabs:-
  • 300 gram mutton mince
  • 2 tablespoon ginger garlic paste
  • 2 BLACK cardamom
  • 8 cloves
  • 1 tablespoon poppy seeds
  • 6 pepper corns
  • 2 bay leaves
  • 1/2 teaspoon cinnamon
  • 1/2 blade mace
  • 6-8 cardamom seeds
  • 1 tsp red chillies powder
  • 1/2 teaspoon grated nutmeg
  • 1/4 cup raw papaya with skin
  • 1 onion (browned)
  • 1/2 cup coriander leaves
  • 4-5 dried green chilli
  • 3 tablespoon roasted gram flour
  • 4 tablespoon refined oil
  • 1 egg
  • For making butter rice:-
  • 100 gram basmati rice
  • 2 tablespoon butter
  • For Platting:-
  • 2 grilled tomatoes
  • 3 grilled onions
  • 1 poached egg

How to make Chelo kebab

  1. For making chicken kebabs:- Mix ginger garlic paste,onion paste, lemon juice,red chilli powder,garam masala powder and curd with chicken.Mix well and keep aside at least for 4-6 hours in a refrigerator.
  2. After 6 hours,pierce chicken and bell pepper cubes alternatively one by one in skewers and place those skewers in a baking tray.
  3. Pre-heat oven at 200°C and grill for 15 minutes.
  4. After 15 minutes flip the sides of pierce chicken and bell peppers.Brush butter on the half grilled kebabs.
  5. Again grill for 15 minutes.Cook out until you get nice grill marks.
  6. For making mutton seekh kebabs:- Message the mutton mince and add raw papaya paste,onion paste,ginger garlic paste,red chilli powder,garam masala powder,roasted gram flour,curd and salt.Mix it well for 5-6 minutes and keep aside for at least 4-6 hours in a refrigerator.
  7. Heat oil in a pan.
  8. Take mixture in your hand, message it roll the mutton mince into a cylindrical shape and insert the skewer in it.
  9. Place the kebabs on the pan.Cook it well from all the sides.
  10. For making galouti kebabs:- Grind bay leaf,black cardamom, cinnamon,dried green chilli,grated nutmeg,mace, pepper corns,poppy seeds, cloves, cardamom seeds, garlic,ginger,red chilli powder,raw papaya paste.
  11. Add coriander leaves & egg into the paste and run it till it turn into a smooth paste.
  12. Now add this masala paste with the meat. Add some salt and roasted gram flour in it.
  13. Mix well and keep aside for at least 4- 6 hours in a refrigerator.
  14. After 4 hours take the mixture out from refrigerator,add a spoonful of mixture and form a patty shape and place it on a plate.
  15. Refrigerate the patties for 10 minutes.
  16. In a pan,heat some oil on medium flame and place the kebabs and fry them.
  17. For making butter rice:- Boil Basmati rice with salt.
  18. Heat butter in a pan then swallow fry the rice.
  19. Assembling:- Arrange everything beautifully on a plate.
  20. Serve with a poached egg on the top of the steaming butterfly rice.

My Tip:

Serve hot.

Reviews for Chelo kebab (4)

sana Tungekara year ago

Worth a try !Truly amazing work done ,though we make these but not plated so!
Reply
Supratim Sadhukhan
a year ago
thanks

Megha Agarwala year ago

Awesome recipe
Reply
Supratim Sadhukhan
a year ago
thanks

Seema Sharmaa year ago

Deliciously amazing!
Reply
Supratim Sadhukhan
a year ago
Thanks
Supratim Sadhukhan
a year ago
thanks

Manami Sadhukhana year ago

Superb
Reply
Supratim Sadhukhan
a year ago
Thanks