Recipe for cooking chelo Majlisi meat with delicious saffron
One of the traditional, original and, of course, Iranian dishes is chelo Majlisi meat. Iranians have long made this food for their special and dear guests.
Even today, meat chelo is considered a parliamentary dish that is often served at large and formal weddings and parties in Iran. The meat of this food is usually the meat of the neck or the muscle of the sheep, which is served in a special way and with rice. Basically, Chelo rice is made from simple meat and is only used to decorate and make it more majestic. The method is decorated with barberry and saffron or even raisins to make it taste better.
ingredients :
- Muscle meat or sheep’s neck = 1 kg
- Rice = 4 cups
- Water = 3 cups
- Onion = 1 large number
- Saffron mixed with hot water = 2 tbsp
- Cinnamon = half a tablespoon
- Bo leaves = 4 pcs
- Salt and black pepper = the amount needed
- Oil = the amount needed
Instruction :
Cooking meat:
Peel an onion and chop finely.Pour a little hot oil into the pan to heat. Then add the onion and fry until golden.
The meat that you have already cleaned and washed, Put in the golden onions and fry them until the meat changes color. Add your favorite spices to the meat, including pepper and turmeric Stir to absorb the meat.
Pour two or three cups of boiling water into the meat pot. If you use bay leaves, put it in a pot with water at this stage, Put the pot in and let the meat cook over low heat.
After about 2 hours of cooking the meat, Add salt to it and let it cook again. Note that cooking chelo meat is very important And it must be well cooked and tasty.
Brew some saffron. Then add a little cinnamon, Mix it well and let it brew together for about 30 minutes. Then add them to the meat, Stir a little and close the pot again to continue cooking.
Making chelo:
Note that when cooking meat, you should also prepare the chelvi: Fill a saucepan halfway with water, add a pinch of salt and bring to a boil.
At this stage of cooking meat chelo, Add the pre-washed and salted rice to the boiling water. Stir and bring to a boil over high heat.
After boiling the rice for 10-15 minutes, remove a grain of rice And make sure it’s a little cooked. Now you can drain it.
After draining the rice, wash the pot with water and put it on the heat. Pour a little oil on the bottom and put the bottom of the bread pot or potato inside. Then pour the drained rice on the bottom of the pots And at the end, make a few holes in it to make it breathe better. Put it in the pot and first let it cook on high heat and then on low heat. If you wish, you can also add animal oil or butter To give a special flavor to rice.
After the rice is cooked, serve it in a dish and serve with the meat. You can eat vegetables, onions and pickles along with meatloaf And give it a traditional look.
Tips on how to prepare chelo Majlisi meat:
– Never add salt to meat in the first stage of roasting meat. Because it makes your meat cook later.
– If you feel that the meat is cooked but there is still water in the pot, increase the heat a little and leave the pot a little open so that the water evaporates.
– After adding rice to boiling water, taste a little rice water. If you need more salt, add a little more salt.
– If you want your meat to cook faster, you can use a pressure cooker.
– If you want, you can fry some paste and add it to the meat.
– You can also add a little dill to the chelo.
– If the broth remains, serve it in a separate bowl with the meatballs.
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