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Kaleji Recipe | Food Diaries | Chef Zarnak Sidhwa | Desi Food

Here is the step by step recipe to cook perfect Kaleji with right spices and techniques to make it juicy and delicious!
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Kaleji:

Ingredients:
Chicken liver (chopped) ½ kg
Oil 3 tbsp
Onion (chopped) 1
Salt 1 tsp
Black pepper (crushed) 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Ginger garlic paste 1 tsp

To serve:
Egg (fried) 1
Potato (peeled, cubed and fried) 1
Paav as required
Kachumbar as required

Method:
Heat oil and add the finely chopped onions. Once the onions brown, add the ginger-garlic paste and coriander-cumin powder. Add the chicken liver and cook on high heat for about 5 minutes. Do not overcook the liver. Add salt.
To serve, deep fry the potatoes in hot oil, until crispy. When the liver is cooked, add in the potatoes and stir. Or fry an egg sunny-side up and serve it on top of the Kaleji just before serving. Or serve with sliced paav. Or add some kachumbar.


Dudhi Buryani:

Ingredients:
Bottle gourd (peeled and diced) 1 kg
Chicken ½ kg
Onions (chopped) 3
Tomatoes (chopped) 2
Whole red chilies 2
Black peppercorns 4
Cinnamon sticks 2
Green cardamoms 2
Cloves 3
Ginger-garlic paste 2 tsp
Red chili, garlic and cumin paste 1 tsp
Turmeric 1 tsp
Red chili powder 2 tsp
Coriander powder 2 tsp
Cumin powder 2 tsp
All spice powder 1/2 tsp
Dhansaak powder 1 tsp
Oil & clarified butter 2-3 tbsp
Salt 1 tsp

Method:
Heat clarified butter and oil. Add whole red chilies and the whole spices. Add the onions and sauté till translucent. Add the ginger-garlic paste and red chili, garlic and cumin paste. Add the tomatoes and cook till they get mushy. Add salt and the dry spices as well as the chicken. Now add the diced bottle gourd. Do not add any water. Cover and cook till bottle gourd and chicken are done. Remove the chicken pieces from the pan and keep aside. Mash the bottle gourd with a masher or blend to get a smooth gravy. If there is lots of water, put it on the stove and let the water evaporate. Now add the chicken pieces back in. Sprinkle coriander leaves and serve with brown rice.

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