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CHELO KABAB
Ingredients
1: fine mine 1 kg (mutton with fat)
2: onion 2 large (drain the water)
3: ginger paste 2 tbs
4: salt 1&1/2 tsp
5: garam masala powder 1 tbs
6: black pepper powder 1&1/2 tsp
7: baking powder 1/4 tsp
8: oil 5 tbs (a little extra for greasing hands to make kebabs)
Serving recommendation:
1: rice 3 cups
2: salt 1&1/2 tbs
3: yellow food colour 1/2 tsp
4: butter 200g
5: onion small (as many required)
6: tomatoes small (as many required)
7: coal 1 piece
Instructions
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1: boil rice with enough water, salt, and food color, cook completely, and drain.
2: melt butter and add the rice, simmer for 5 minutes on low flame, and keep aside.3: marinate mince with onion, salt, ginger, black pepper, garam masala, and baking powder mix well.4: make kebab shapes GREASE YOUR PALMS they will not stick to your hands.5: heat oil and fry the kebabs till golden on medium flame, press the kebabs to release the water from them.6: Place the on a paper towel to remove extra oil.7: heat oil 1 tbs in a grill pan to grill the tomatoes and onions, till they get a dark colour.8: heat the coal.9: place the kabab, onions, and tomatoes on a platter, then place the foil, coal, and oil on the coal and cover till the smoke settles.10: Served hot with rice.
