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