Chelo kabab recipe

 

Ingredients:

The Chelo Kebab;

12 kilogramme of chicken qeema (chicken mince).

Grated Pyaz (onion) 2 (drain excess water)

1 tablespoon of adrak lehsan paste (ginger garlic paste)

1 teaspoon paprika powder

12 teaspoon of darchini powder (cinnamon powder)

One teaspoon of salt, or to taste

One teaspoon of black pepper powder, or kali mirch

Lemon juice, 1/2 tsp.

Ghee 1 tablespoon

1-2 tablespoons of breadcrumbs

oil as necessary

Slices of pyaz (onions)

slice tomatoes (tomatoes)

Bread Rice:

Water, 2 teaspoons Pani

1-2 teaspoons of optional zafran (saffron) powder or strands

1/3 cup of Makhan (butter) or as needed

Water, Pani, 1/2 cup

1 & 1/2 cups of chawal (rice), cooked with 1 teaspoon of salt

Directions:

The Chelo Kebab

Chicken mince, onion, ginger garlic paste, paprika, cinnamon, salt, black pepper, lemon juice, ghee, and bread crumbs should all be added to a bowl and thoroughly mixed before being covered and marinated for a couple of hours.

Hook kebabs on flat skewers using a mixture.

Add oil to a griddle and cook the kebabs over a medium-low temperature.

Fry the tomatoes and onion on the same griddle.

Chelo kebabs should be served with rice, butter, onions, and tomatoes.

Bread Rice:

Saffron powder or strands should be dissolved in water, well mixed, and soaked for 10 minutes.

Boiled rice is added to a pot along with butter, water, and salt. Stir gently.