CHELO KABAB

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

1: boil rice with enough water, salt, food colour, cook completely and drain.

2: melt butter and add the rice, simmer for 5 minutes on low flame, keep aside.

3: marinate mince with onion, salt, ginger, black pepper, garam masala, 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 kababs to release the water from them.

6: place the on 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, tomatoes in a platter, then place the foil, coal, oil on the coal and cover till the smoke settles.

10:serve hot with rice.

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