Chullu Kababs

SKU: 1309f7a6fde0
Short Description

Delight in the delectable taste of Iranian cuisine ? the authentic Chullu Kebab, prepared with National Seekh Kabab Masala and infused with saffron. A recipe to leave you wanting for more.

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Ready 45 min

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Serving 2-4 People

Total Price From $0.00

Ginger & Garlic Paste 300g

$2.99

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Seekh Kabab 46g

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Himalayan Pink Salt Fine 800g

$2.99

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Ingredients

For Kebabs:

  • Ground Beef 500 gm
  • Onion Chopped ½ piece
  • National Seekh Kabab Masala 3 tbsp
  • National Ginger Garlic Paste 1 tbsp
  • Sumac 1 tbsp
  • Chopper Green Chilies 2
  • Saffron few threads
  • Yogurt 1 tbsp
  • Ghee ¼ cup
  • Tomatoes 4
  • Onions 2
  • Green Chilies 2
  • French Fries to serve

For Butter Rice:

  • Basmati Rice 2 cups
  • Butter 2 tbsp
  • Saffron a few threads
  • National Salt to taste
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Direction

For Kebab:

  1. Dilute a pinch of saffron in ½ cup of boiling water, cover and infuse for 10 minutes.
  2. Mix the1/2 Kg of ground meat with 3 tbsp chopped Onion, 1 tbsp National Ginger Garlic Paste, 1 tbsp Sumac, 1 tbsp chopped Green Chillies, 3 tbsp National Seekh Kabab Masala, 1 tbsp saffron threads, 1 tbsp yogurt and 1 tbsp Ghee. Finish with 3 tablespoons of infused saffron water and mix well again.
  3. Place in a covered container in the fridge.
  4. Make 4 kebabs by pressing the meat well to barbecue skewers. Pinch the meat with your fingers throughout the skewer every inch to give its characteristic shape.
  5. Pour ½ cup ghee on the grill pan to cook the kebabs. Turn them on all sides to ensure a perfectly even grilling for approximately 10 minutes.
  6. Slice 1-2 tomatoes, 2-3 green chilies and 1-2 onions and fry in a pan in 1 tbsp ghee and turn regularly. Serve with rice and kebabs and French fries.

For Butter Rice:

  1. Cook soaked rice for 7 minutes in large amount of salted boiling water. Drain the rice, but do not wash the pot.
  2. Keep over high heat and add 2 tablespoons butter and 2 tablespoons water. Stir and scrape the bottom of the pan with a wooden spatula.
  3. Pour the precooked and drained rice and cook it on steam. Put a dish towel over pot, then cover with pot lid and bring dish towel ends over pot lid.
  4. Place the rice in a serving dish and remove the crispy rice crust that formed at the bottom of the pot. Dissolve the saffron in 2 tablespoons of boiling water, take a part of the cooked rice and pour the saffron on top.
  5. Serve the kebabs accompanied with the grilled tomatoes and onions and the rice topped with a few tablespoons of saffron rice.