Chelo Kabab (National Dish Of Iran)
11 ingredients
7 steps
Ingredients
- 1/2 kilogram minced lamb
- besan roasted, 1 tablespoon
- poppy seed washed and grinded 1 tablespoon
- 1 teaspoon salt
- 1 teaspoon chilli powder
- black pepper powder 1/2 teaspoon
- 1 teaspoon Garam Masala
- butter unsalted 50 g
- 1/2 cup water
- 2 teaspoons salt
- tomatoes small 10 or medium chopped in 3-4 pieces 6
Directions
-
1Half Boil Rice in 6 glass of water .
-
2Drain and keep aside.
-
3Mix 1/2 cup water with butter and make a mixture.
-
4Coat the same pan with half of butter water mixture and put half of half boiled rice at bottom and flatten with back of spoon.
-
5Make heap with remaining rice and make hole at top of the heap and pour remaing butter water mixture in the hole.
-
6Cook on medium flame for 10 minutes, then simmer for 10 minutes.
-
7At bottom golden coloured crust will appear. Irani Butter Rice are Ready.
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