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Chelo Kebab

Chelo Kebab

5 from 1 vote
Peter Cats legendary Chelo Kebab. That generations of Kolkatans have grown up loving. Buttered rice. Chicken and lamb skewers. A perfect sunny side up. Cold butter on the rice. Bliss.
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Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

For the Butter Rice
  • 1 cup gobindobhog rice
  • 2 tbsp butter
  • 1 tsp black pepper powder freshly crushed
  • salt to taste
For the Mutton Kebab
  • 250 g minced mutton
  • 2 onions minced
  • 1 tsp garlic minced
  • 1 tsp ginger juice
  • 2 tsp green chillies minced
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • 2 tbsp coriander leaves finely chopped
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 2 tbsp roasted bengal gram powder
  • 1 egg
  • salt to taste
  • oil for cooking
For the Chicken Kebab
  • 300 g boneless chicken thigh cut into bite size pieces
  • 3 tbsp yogurt whipped
  • 2 tbsp fresh cream
  • 2 tbsp onion juice
  • 1/4 tsp garlic paste
  • 1/2 tsp green chili paste
  • 1/2 tsp kashmiri red chili powder
  • 1 capsicum cut into bite size pieces
  • 1 big onion cut into bite size pieces
  • oil for cooking
For the Grilled Tomatoes
  • 2 tomatoes
  • 1 tsp butter
  • salt to taste
  • sprinkle of black pepper powder
To assemble Chelo Kebab
  • few slices of fresh cucumber
  • 2-3 cubes of butter cold
  • 2-3 eggs
  • oil for cooking
  • salt to taste

Method
 

For the Butter Rice
  1. Soak the rice for 20 odd minutes . Drain from water, keep aside.
  2. Boil water, add a little salt and little oil. Add the rice, cook till 70% done. Drain the water, keep aside.
  3. Melt the butter in a heated pan, now add the rice. Gently mix, add a sprinkle of salt and freshly crushed black pepper, cook till the rice is perfectly done. Keep aside.
For the Mutton Kebab
  1. Take all the ingredients other than oil listed under mutton kebab in a food processor, blitz till ground to a smooth paste.
  2. Transfer to a bowl, refrigerate for 3-4 hours, overnight works even better.
  3. Take a medium sized ball from the ground mutton, with a wet hand, gently shape to a sausage-like kebab while pressing it onto a skewer. Keep aside. Repeat the process for rest of the mutton mix.
  4. Heat a tawa, grease with oil, place the skewers and cook over a low flame.
  5. Once the mutton kebabs are brown, turn the skewers over. Cook till uniformly brown. Do not overcook. Keep aside.
For the Chicken Kebab
  1. Wash the chicken pieces and pat dry. Marinate the chicken with onion juice, green chili paste, ginger-garlic paste, yogurt, cream, red chili powder and salt to taste.
  2. Add the bell pepper and onion pieces.
 Refrigerate for 3-4 hours, overnight works even better.
  3. Arrange the chicken, onion and bell pepper pieces alternatively on a skewer.
  4. Heat a non stick tawa, grease with a little oil, place the skewers and cook over a low flame.
  5. Once the chicken pieces are slightly brown, turn the skewers over.
  6. Cook till uniformly brown and a skewer inserted into the chicken comes out clean. Keep aside.
For the Grilled Tomatoes
  1. Halve the tomatoes. Sprinkle a little salt and pepper.
  2. Heat a pan, add the butter and tomato halves, cook for 2 minutes, flip the tomatoes over and cook for a further 2 minutes.
To assemble the Chelo Kebab
  1. Place the buttered rice in the middle of a dinner plate. Arrange the mutton and chicken kebabs, grilled tomatoes and cucumber slices on the plate.
  2. Top the rice with a sunny side up and two cubes of cold butter. Serve hot.