Chelo Kabab

Ingredients

• 600g ground lamb or beef
• 1 onion, grated and drained
• 1 tsp baking soda
• Salt and pepper to taste
• 2 cups basmati rice
• 1 tsp saffron, bloomed in hot water
• 4 tbsp butter
• 2 tomatoes, halved for grilling
• Flatbread skewers (or metal skewers)

Instructions

1. 1Mix ground meat with grated onion, baking soda, salt, and pepper, then knead well until sticky and smooth.
2. 2Mold the meat mixture firmly around flat metal skewers into long kabab shapes.
3. 3Grill the kababs over hot coals, turning frequently, until charred outside and cooked through; grill the tomato halves alongside.
4. 4Wash and soak the rice, then parboil in salted water until just tender, and drain.
5. 5Layer the rice back into the pot with butter, cover, and steam over low heat until fluffy with a golden crust (tahdig) forming at the bottom.
6. 6Fluff the rice and drizzle with the bloomed saffron water.
7. 7Plate the saffron rice with the grilled kababs and tomato, topped with a pat of butter.
8. 8Serve with grilled tomato, raw onion, and sumac.

Comments

Loading comments…