I Successfully take on the challenge of making chelo kebab recipes, so recently i had food from them winter menu. Aromatic saffron-scented basmati rice served with a pat of butter on kebabs – Chelo Kebab is another name in the list of mouth- watering Dubai foods.
This really wonderful dish that will leave you craving for a second helping. Mostly savored during Ramadan, Eid and weddings, Al Harees is one of the most traditional foods in Dubai. I have been here in Dubai for over a year now, and we have settled in Dubai nicely. After a long time, I had a chance to throw a few parties at my house, doing a dinner for our friends one night. I am inviting my friends for my birthday in September. But I have been meaning to invite my musical teacher to dinner. My teacher is based in London UK, but he works here half the time. He lives out of his hotel room and eats out for every meal, So I was sure he would appreciate some home cooked food. so I invited him over to my home for dinner this past Sunday. my teacher was born in Dubai, so I thought it would be nice to make him some mouth-watering food recipes. I started researching dishes and recipes, and decided to make the Mouth watering chelo kebab recipes.
Yield: Serves 10 Preparation time: 9 Hours, 20 Minutes
Onions, coarsely chopped – 2
Garlic cloves, chopped – 2
Fresh lemon juice – 3 tablespoons
Olive oil – 3 tablespoons
Salt – ½ teaspoon
Freshly ground black pepper – ¼ teaspoon
Boneless leg of lamb – 1 ½
Trimmed and cut into cubes – 1 inch
Grape tomatoes – 18
Uncooked basmati rice – 1 ½ cups
Water – 6 cups
Salt – 2 teaspoons
Unsalted butter, melted and divided – 3 tablespoons
Olive oil – 1 tablespoons
Saffron threads, crushed – ¼ teaspoon
Chopped green onions – 2 tablespoon
Chopped fresh mint – 2 tablespoon
Chopped fresh cilantro – 2 tablespoon
Lemon, cut into 6 wedges – 1 lemon
- To prepare kebabs, place onions and garlic in food processor; process 2 to 3 minutes or until pureed. Combine pureed onion mixture, lemon juice, 3 tablespoons oil, 1/4 teaspoon salt, and pepper in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 8 hours, turning bag occasionally.
- Preheat grill to medium-high heat or broiler.
- Remove lamb from bag; discard marinade. Thread lamb onto 6 (10-inch) metal skewers; thread tomatoes onto 2 or 3 (10-inch) metal skewers. Place skewers on grill rack or broiler pan coated with cooking spray; cook tomatoes 4 to 5 minutes and lamb 10 to 12 minutes or until desired degree of doneness, turning occasionally.
- To prepare chelo, place rice in a fine sieve; rinse 1 to 2 minutes with warm running water. Drain. Bring 6 cups water and 2 teaspoons salt to a boil in a large, heavy non-stick skillet over high heat. Add rice; boil, uncovered, 5 to 7 minutes, stirring occasionally. (Rice will be slightly crunchy.) Drain rice through a sieve into a bowl, reserving rice and cooking liquid. Rinse rice with warm running water.
- Combine 2 tablespoons reserved rice cooking liquid, 2 tablespoons melted butter, 1 tablespoon oil, and saffron in non-stick skillet; place over high heat. Add one-third of rice, stirring to coat. Spread evenly over bottom of pan. Add remaining rice (do not stir), spreading evenly. Drizzle with remaining 1 tablespoon melted butter. Place a clean dish towel over rice, folding towel to fit within perimeter of pan. Cover pan with lid. Cook over high heat 3 to 4 minutes or until rice begins to brown on bottom. Reduce heat to low, and cook 20 minutes or until rice is tender and a crisp, browned layer forms on bottom of pan. Remove lid and towel; invert rice onto a plate.
- Spoon about 1/2 cup rice onto each of 6 plates. Remove tomatoes from skewers. Place a lamb skewer and 3 tomatoes on each plate. Combine green onions, mint, and cilantro; sprinkle 1 tablespoon over each serving. Serve with lemon wedges.