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Photo of Chelo kebab by Supratim Sadhukhan at BetterButter
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Chelo kebab

Jun-06-2018
Supratim Sadhukhan
360 minutes
Prep Time
50 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Iranian
  • Non-veg
  • Medium
  • Eid
  • Grilling
  • Boiling
  • Main Dish
  • High Fibre

Ingredients Serving: 2

  1. For making chicken kebabs:-
  2. 500 gram chicken breast cut into cubes
  3. 2 tablespoon onion paste
  4. 2 tablespoon ginger garlic paste
  5. 1 teaspoon red chilli powder
  6. 1 teaspoon garam masala
  7. 1 teaspoon Lemon juice
  8. 6 teaspoon curd
  9. 2 teaspoon roasted gram flour
  10. 1 cup green, yellow and red bell pepper cubes
  11. Salt to taste
  12. For making mutton seek kebabs:-
  13. 150 g mutton mince
  14. 1 tablespoon onion paste
  15. 2 inch ginger
  16. 8 cloves
  17. 1 tablespoon raw papaya paste
  18. 1 tablespoon garam masala powder
  19. 1 teaspoon red chilli powder
  20. 1 teaspoon roasted gram flour
  21. 2 teaspoon curd
  22. 4 tbsp refined oil
  23. Salt to taste
  24. For making galouti kebabs:-
  25. 300 gram mutton mince
  26. 2 tablespoon ginger garlic paste
  27. 2 BLACK CARDAMOM
  28. 8 cloves
  29. 1 tablespoon poppy seeds
  30. 6 pepper corns
  31. 2 Bay Leaves
  32. 1/2 teaspoon cinnamon
  33. 1/2 blade mace
  34. 6-8 cardamom seeds
  35. 1 tsp Red chillies powder
  36. 1/2 teaspoon grated nutmeg
  37. 1/4 cup raw papaya with skin
  38. 1 onion (browned)
  39. 1/2 cup coriander leaves
  40. 4-5 dried green chilli
  41. 3 tablespoon roasted gram flour
  42. 4 tablespoon refined oil
  43. 1 egg
  44. For making butter rice:-
  45. 100 gram basmati rice
  46. 2 tablespoon butter
  47. For Platting:-
  48. 2 grilled tomatoes
  49. 3 grilled onions
  50. 1 poached egg

Instructions

  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.

Reviews (4)  

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Sana Tungekar
Jun-29-2018
Sana Tungekar   Jun-29-2018

Worth a try !Truly amazing work done ,though we make these but not plated so!

Megha Agarwal
Jun-16-2018
Megha Agarwal   Jun-16-2018

Awesome recipe

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