Chelo Kebab Recipe | A Persian Rice Pilaf with Chicken Tikka & Sheesh Kebab
A wonderful pilaf from Persia. Chelo Kebab is a classic example of a wholesome meal consisting of meat, rice and vegetables. Try out this easy to follow recipe and give your comments on it below.
Ingredients
For Sheesh Kebabs
300 gms – Chicken Mince
1 T-Sp – Black Pepper Powder
1 Tbl-Sp – Pomegranate Ariels
½ T-Spoon – Ginger-Garlic Paste
½ T-Spoon – Green Chilli Paste
1 – Medium Sized Onion
2 – Slices of White Bread Soaked in Water
Salt to taste
For Tikka Kebabs
250 gms – Chicken Boneless (preferably leg pieces)
1 T-Sp – Grounded Red Chilli Powder
½ T-Spoon – Ginger-Garlic Paste
½ T-Spoon – Green Chilli Paste
2 Tbl-Sp – Yoghurt
½ T-Spoon – Roasted & Crushed Dried Fenugreek Leaves
Salt to taste
For Rice
250 gms – Rice
2 – Bay Leaf
1 Inch – Cinnamon
1 – Aniseed
1 – Nut Meg Mace
2-3 – Green Cardamoms
4 – Cloves
6-8 – twigs of saffron
Salt to taste
Vegetables
2 - Tomatoes
2 - Onions
Method
To start with, first marinate the chicken mince with Black Pepper Powder, Pomegranate Ariels, Ginger-Garlic Paste, Green Chilli Paste and salt. Add finely chopped onion and soaked bread once it is marinated, mix and knead it well. In the same way marinate boneless chicken pieces with Grounded Red Chilli Powder, Ginger-Garlic Paste, Green Chilli Paste, Yoghurt and Roasted & Crushed Dried Fenugreek Leaves and Salt to taste. Similarly popped on skewers grill your choice of vegetables, in this case Onions an Tomatoes
Use water to wet the sheesh skewers and then shape the sheesh kebab on it. Similarly use wooden skewers for the tikkas. Once done, we can grill them on a pan griller or over fire as we have the facility. Once grilled remove them in a plate.
For cooking rice, take some water in a vessel and add all the spices like Bay Leaf, Cinnamon, Aniseed, Nut Meg Mace, Green Cardamoms and Cloves and keep it to boil on medium flame. Once the water starts to boil, drop the washed and soaked rice in it and let it cook.
Once the rice is cooked, lace it with it with saffronised milk.
Lay the kebabs in the same plate and serve the Chelo Kebab hot and steaming.
Ingredients
For Sheesh Kebabs
300 gms – Chicken Mince
1 T-Sp – Black Pepper Powder
1 Tbl-Sp – Pomegranate Ariels
½ T-Spoon – Ginger-Garlic Paste
½ T-Spoon – Green Chilli Paste
1 – Medium Sized Onion
2 – Slices of White Bread Soaked in Water
Salt to taste
For Tikka Kebabs
250 gms – Chicken Boneless (preferably leg pieces)
1 T-Sp – Grounded Red Chilli Powder
½ T-Spoon – Ginger-Garlic Paste
½ T-Spoon – Green Chilli Paste
2 Tbl-Sp – Yoghurt
½ T-Spoon – Roasted & Crushed Dried Fenugreek Leaves
Salt to taste
For Rice
250 gms – Rice
2 – Bay Leaf
1 Inch – Cinnamon
1 – Aniseed
1 – Nut Meg Mace
2-3 – Green Cardamoms
4 – Cloves
6-8 – twigs of saffron
Salt to taste
Vegetables
2 - Tomatoes
2 - Onions
Method
To start with, first marinate the chicken mince with Black Pepper Powder, Pomegranate Ariels, Ginger-Garlic Paste, Green Chilli Paste and salt. Add finely chopped onion and soaked bread once it is marinated, mix and knead it well. In the same way marinate boneless chicken pieces with Grounded Red Chilli Powder, Ginger-Garlic Paste, Green Chilli Paste, Yoghurt and Roasted & Crushed Dried Fenugreek Leaves and Salt to taste. Similarly popped on skewers grill your choice of vegetables, in this case Onions an Tomatoes
Use water to wet the sheesh skewers and then shape the sheesh kebab on it. Similarly use wooden skewers for the tikkas. Once done, we can grill them on a pan griller or over fire as we have the facility. Once grilled remove them in a plate.
For cooking rice, take some water in a vessel and add all the spices like Bay Leaf, Cinnamon, Aniseed, Nut Meg Mace, Green Cardamoms and Cloves and keep it to boil on medium flame. Once the water starts to boil, drop the washed and soaked rice in it and let it cook.
Once the rice is cooked, lace it with it with saffronised milk.
Lay the kebabs in the same plate and serve the Chelo Kebab hot and steaming.
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