Chelow Kabab

Cuisines

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Recipe

Ingredients

	2 cups	Basmati rice
	500 grams	Lamb , ground
	1 large	Onion , grated
	1 teaspoon	Salt
	0.5 teaspoon	Black Pepper , to taste
	0.5 teaspoon	Turmeric , ground
	0.25 teaspoon	Saffron , threads
	2 tablespoons	Butter
	2 tablespoons	Vegetable oil
	to taste	Sumac

Instructions

1. 1 Wash and soak the basmati rice in water for 30 minutes.
2. 2 In a bowl, combine ground lamb or beef, grated onion, salt, black pepper, and turmeric. Mix well.
3. 3 Shape the meat mixture into long, flat sausage shapes around skewers.
4. 4 Dissolve saffron threads in 2 tablespoons of hot water and set aside.
5. 5 Bring a large pot of water to a boil, add a pinch of salt, and then add the soaked rice.
6. 6 Cook the rice until it's slightly soft but still firm in the center, about 6-8 minutes.
7. 7 Drain the rice in a colander and rinse with warm water.
8. 8 Melt 2 tablespoons of butter with 2 tablespoons of vegetable oil in a large pot.
9. 9 Add a layer of rice to the pot, drizzle with some saffron water, and repeat the layering process.
10. 10 Cover the pot with a lid wrapped in a clean kitchen towel and cook on low heat for 30 minutes to steam the rice.
11. 11 Grill the kebabs over medium-high heat, turning occasionally, until cooked through, about 10-15 minutes.
12. 12 Serve the grilled kebabs with the steamed rice, and sprinkle with sumac to taste.