Kolkata (Peter Cat) Style Chelo Kabab
Chelo Kebab is a Calcuttan dish that’s usually served at Peter Cat, a famous restaurant in Park Street whose recognition dates back to the ‘70s. With hundreds of customers hurrying to savor this dish, its popularity keeps shooting up the list with time. Originally of Iranian origin, Peter Cat chelo kebab showcases the perfect mixture of kebabs and chelo (i.e. rice).
This wholesome meal comprises two varieties of kebabs, butter saffroned rice, roasted tomatoes, onions, a fried egg, and a crunchy rice crust to add just the right finishing touch to it. While this restaurant has made its name in winning hearts with its famous chelo kebab, there’s a thought put to the test where this chelo kebab recipe is preferred to be home-cooked.
Taking inspiration from the favorites, here’s how this flavorful meal can be prepared with this simple and time-efficient recipe.
Ingredients
For the Butter Rice
- 1 cup rice
- 2 tbsp butter
- 1 tsp black pepper powder
- Salt to taste
For the Mutton Kebab
- 250g minced mutton
- 2 minced onions
- 1 tsp minced garlic
- 1 tsp ginger juice
- 2 slit green chillies
- 1 tsp lemon zest
- 2 tsp lemon juice
- 2 tbsp finely chopped coriander leaves
- ½ tsp red chili powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- 2 tbsp roasted bengal gram powder
- 1 egg
- Salt to taste
- Refined Sunflower Oil for cooking
For the Chicken Kebab
- 300 g boneless chicken thigh
- 3 tbsp whipped yogurt
- 2 tbsp fresh cream
- 2 tbsp orange juice
- ¼ tsp garlic paste
- ½ tsp green chili paste
- ½ tsp red chili powder
- 1 capsicum (finely cut)
- 1 onion (finely cut)
- Refined Sunflower Oil for cooking
For Grilled Tomatoes
- 2 tomatoes
- 1 tsp butter
- Salt to taste
- A sprinkle of black pepper powder
For Assembling the Chelo Kebab
- Few slices of sliced cucumber
- 2-3 cubes of butter
- 2-3 eggs
- Doctors’ Choice Refined Sunflower Cooking Oil
- Salt to taste
Procedure
For the Rice
- Soak the rice for 20 mins. Drain the water and keep it aside
- Boil water. Add a little salt and oil to it. Add the rice to it and cook it until its 70% done. Drain out the water and set it aside
- Melt heated butter in a pan and add the rice. Gently mix it and add salt, freshly crushed black pepper. Cook till its done.
For the Mutton Kebab
- Take all the ingredients keeping oil aside and make it all into a paste
- Transfer the paste to a bowl, refrigerate it for roughly 3-4 hours or keep it aside to sit overnight
- Take medium-sized ground mutton, gently make the shape of the kebab with wet hands while pressing it onto a skewer. Repeat the process for the rest of the mutton mix
- Heat a tawa and grease some oil on it. Place the skewers and cook it all on a low flame
- Once the kebabs are brown, turn them over and cook them all till all sides are brown. Set them all aside once done
For the Chicken Kebab
- Wash all the chicken pieces and pat them dry. Marinate them with onion juice, green chili paste, ginger-garlic paste, yogurt, red chili powder and salt
- Add the bell pepper and onion. Refrigerate for 3-4 hours or even overnight
- Arrange the chicken, onion, and bell pepper pieces alternatively on a skewer
- Heat a non-stick tawa and grease it with a little oil. Place the skewers on a low flame and cook it evenly
- Once they are brown, turn them over
- Set them aside when the skewers are evenly cooked
For the Grilled Tomatoes
- Cut the tomatoes into halves. Sprinkle them with salt and pepper
- Heat the pan and add butter to it, Add the tomatoes and cook for 2 minutes. Flip them and cook evenly for 2 more minutes
For Assembling the Chelo Kebab
- Place the buttered rice in the middle. Arrange the chicken and mutton kebabs, grilled tomatoes, and cucumber slices on the plate
- Add the sunny side up on the top of the rice along with 2 cold cubes of butter. Best served hot
