Allergens in Chelo Kebab: milk, egg.
Ingredients
Quantities for 4.
- 600g minced, with some fat Mutton
- 400g Basmati Rice
- 1, grated and squeezed dry Onionsqueeze it, or the kebabs fall apart
- 4 yolks, to serve Eggstraditionally raw on the hot rice, so pasteurised if you serve them that way; otherwise cook them
- 80g Butter
- a pinch, soaked in warm milk Saffron
- 1 tbsp paste Ginger
- 1 tbsp paste Garlic
- 1.5 tsp Black Pepper
- 1 tsp Chilli Powder
- to taste Salt
Cookware
stovetop, oven
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Borrowed from Iranian chelo kabab and kept alive by Bombay's Irani restaurants. The butter, the saffron rice and the yolk are all part of it.
- A raw yolk on hot rice is traditional, and the rice does not cook it, so use pasteurised eggs for that. A soft-cooked yolk does the same job and needs no special egg.
Method
- Mix the mince with the squeezed onion, ginger, garlic, pepper, chilli powder and salt. Knead 5 minutes until sticky.The kneading develops the bind. Under-worked mince crumbles off the skewer.
- Rest the mixture in the refrigerator 30 minutes, then shape onto skewers in long flat kebabs.
- Cook the rice, drain, and fold through half the butter and the saffron milk.
- Grill or pan-fry the kebabs on high 4 minutes a side until charred outside and just cooked within.
- Serve the kebabs on the rice, dot with the remaining butter and slide a yolk on top of each plate.
Safe temperatures: Minced meat is done at 71°C / 160°F all the way through. Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. This one leaves the yolk soft or raw on purpose. Use pasteurised eggs if you serve it that way, or cook the yolk firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
The kebabs keep 2 days refrigerated. Cook the rice fresh and add the yolk at the table, never in advance.
Nutrition Medium estimate
One serving of Chelo Kebab (351 g) is about 761 calories, or 217 calories per 100 g.
High protein: 45 g a serving, 23% of the calories
| Per serving351 g | Per 100 g | |
|---|---|---|
| Calories | 761 kcal | 217 kcal |
| Protein | 44.6 g | 13 g |
| Carbohydrate | 86.3 g | 25 g |
| of which sugars | 1.6 g | 0 g |
| Fibre | 2.5 g | 1 g |
| Fat | 24.7 g | 7 g |
| of which saturated | 13.0 g | 4 g |
| of which unsaturated | 9.6 g | 3 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Parsi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.