Name: Chelo Kebab recipe by Poulomi Ghosh at BetterButter
Prep time: 1440 min
Cook time: 60 min
Total time: 1500 min
Yield: 2
Ingredients: Cooked Basmati rice- for 4 plate (2 cup); Butter- 50 gm; Cardamom - 2; Pepper powder- 1 tbsp; Salt- as per taste; Egg- 1 for each plate; tomato- half for each; Onion- full 1 for each plate.; Chicken boneless cube (without fat) -250 gm; Mutton paste (without fat)- 200 gm; Ginger-Garlic paste- 3 tbsp(1.5+1.5); Hung curd- 200 gm; Lemon juice- 4 tbsp (2+2); Coriander powder-2 tsp(1+1); Cumin powder- 2 tsp(1+1); Red chili powder-2 tsp(1+1); turmeric powder – 2 tsp(1+1); Garam mashala powder- 3 tsp (2+1); Onion (finely chopped) - 3 tbsp (mutton kabab); Raw papaya paste- 2 tbsp (For tendering mutton); Roasted gram flour- 3 tbsp (For binding of mutton kabab); Sugar- 4 tsp(2tbsp for rice+1 for chicken+ 1 for mutton); Crushed kasuri Methi- 1tsp (For chicken kabab); Oil- 4 tbsp or more if required (for roasting chicken kabab); Onion (cube)- 12 pieces (For chicken kabab); Capsicum- 12 pieces (For chicken kabab)

ABOUT Chelo Kebab RECIPE

This is the national dish of Iran. In this platter you will be having chicken seekh kebab, mutton kebab, butter rice, roasted tomato, onion & 1 egg poached. Today I’m going to make this on tawa. This dish contains 3 valuable steps: 1. Marinating 2. Cooking and 3. Assembling.

Ingredients Serving: 2

Cooked Basmati rice- for 4 plate (2 cup)
Butter- 50 gm
Cardamom - 2
Pepper powder- 1 tbsp
Salt- as per taste
Egg- 1 for each plate
tomato- half for each
Onion- full 1 for each plate.
Chicken boneless cube (without fat) -250 gm
Mutton paste (without fat)- 200 gm
Ginger-Garlic paste- 3 tbsp(1.5+1.5)
Hung curd- 200 gm
Lemon juice- 4 tbsp (2+2)
Coriander powder-2 tsp(1+1)
Cumin powder- 2 tsp(1+1)
Red chili powder-2 tsp(1+1)
turmeric powder – 2 tsp(1+1)
Garam mashala powder- 3 tsp (2+1)
Onion (finely chopped) - 3 tbsp (mutton kabab)
Raw papaya paste- 2 tbsp (For tendering mutton)
Roasted gram flour- 3 tbsp (For binding of mutton kabab)
Sugar- 4 tsp(2tbsp for rice+1 for chicken+ 1 for mutton)
Crushed kasuri Methi- 1tsp (For chicken kabab)
Oil- 4 tbsp or more if required (for roasting chicken kabab)
Onion (cube)- 12 pieces (For chicken kabab)
Capsicum- 12 pieces (For chicken kabab)

Instructions

Take a large container, add chicken cube & marinate them with lemon juice & salt. Rest it for 30 min. Then squeezes all the water from the chicken.
Now add hung curd, sugar 1 tsp, kasuri methi (crushed) 1tsp, 1tsp each all the powder spices (cumin, coriander, red chili, turmeric, garam masala powder) & 1 cube of butter
Mix them nicely & place it in the refrigerator for overnight.
On the other side take mutton paste & mix it with raw papaya paste, salt, sugar 1tsp,1 cube of butter, 1tsp each all the powder spices (cumin, coriander, red chili, turmeric, garam masala powder) & roasted gram flour.
Place that in the refrigerator for at least 30 min.
Now take a skewers (metal or bamboo) and a bowl of water to keep your plum wet.
Now take, a medium portion of mutton mixture & lightly wrap it, around the skewers, gently squeeze into long shape.
Now take a tawa, keep in on medium flame & add 2 tbsp of oil & 1 cube of butter.
After a min add the mutton kebabs and fry it. Keep brushing them with butter.
On the other side, thread chicken, onion & capsicum on the skewers, divide equally.
Add 2 tbsp of oil on the tawa, grill the chicken skewers & keep brushing them with butter. Each side will take 3 min.
Now roast the tomatos.
Now add a large cube of butter & cardamom, then sauté the cooked rice, along with some salt, pepper powder & sugar.
Now the last step of cooking, poach 2 eggs.
On a serving plate, add butter rice spread it lightly, place two types of kebab, on each side. Add poached egg on the top of the rice, & add roasted tomato and onion also. Lastly add a cube of butter on the top of the rice & enjoy.

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