In our visit to Kolkata we never miss out on our pilgrimage to Peter Cat on Park Street and have their famous “Original Chelo Kebab”. Peter Cat on their menu refers to this as “the protected regional product of West Bengal”. However, I have successfully conned the border security and customs and got this across the oceans.
Chelow kebab is the national dish of Iran, which is generally served with saffron basmati rice and accompanied with a grilled tomato. In olden days putting a raw egg yolk on top of the rice was very common which is no longer in practice. So obviously Peter Cat’s claim is a bit dubious :)
The simplicity of the Chelo Kebab is it’s main lure. Peter Cat serves the kebabs on a simple bed of butter rice instead of the saffron rice.
Get the recipe at http://www.bongcook.com/2012/08/chicken-reshmi-kebab.html
Ingredients for lamb Kebab
- 200gms minced meat
- 1 medium onion roughly chopped
- 1tsp. chopped ginger
- 1tsp. chopped garlic
- 2 cloves
- 2 green cardamoms
- 1/2” cinnamon stick
- 1tsp.black pepper corns
- 1 egg white
- 1tsp. chopped cilantro
- 2 slices of white sandwich bread
- Oil or butter
Procedure To make lamb Kebab
In a grinder or food processor take all above ingredients except last two and process them for a few minutes till all the ingredients are well combined and take a look of dough. Transfer them to a bowl.
If you are using bamboo skewers don’t forget to soak it in water for at least 30 minutes, before you start shaping the kebabs. Keep a bowl full of cold water handy to keep your palms wet. Take a ball of the meat mixture in your wet hand and gently wrap it around a skewer. Lightly squeeze it into a long shape. Then pinch the meat into sections using your fingers like scissors.
Brush the kebabs with butter or oil and grill each of them for a few minutes turning frequently. All surfaces of the kebabs should take dark brown color by the time you finish them cooking.
Ingredients for parsley rice
- 2 cups cooked white basmati rice
- 2tsp. butter
- 1/4th cup chopped parsley
- 1tsp. pepper powder
- Salt to taste
Melt better in a non stick pan on medium heat. Add cooked rice to it. Season with salt and pepper powder. Now fry them well till each grain of rice is coated with butter. Add chopped parsley to it and mix them once again before you finish.
- 4 medium tomatoes
- 4 eggs
Tomato – Once you have finished grilling your kebabs, Place the whole or halved tomatoes on the grilling plate. Drizzle few drops of oil and grill them for 10 minutes.
Eggs- Melt butter in a non stick pan and fry the eggs ( Sunny side up ) one by one.
Each serving plate gets a generous serving of rice, a skewer of lamb kebab, chicken kebab and a grilled tomato.The rice is then topped with a fried sunny side up egg. One extra cube of butter on top of the rice will make it sinfully tasty.