Fried Chicken Liver and spicy rice with mushrooms


Only liver I liked was rabbit’s liver . Even my kids when I cooked liver be it veal,beef ,lamb or chicken liver they east  a few mouthfuls then complain it tastes dry . Then I was watching Food Network and I saw the cook soaking the liver in milk before cooking it.I tried it that way soaking the liver an hour or so before cooking it ,then straining it and drying t with kitchen paper towels. A bit of work but totally worth it. The liver remains juicy and tastes sweeter .

Fried Chicken Liver:

Soak chicken livers in milk and let them soak for an hour or so.

Drain the milk do not dry with the kitchen paper towels ,drip extra milk then coat in seasoned flour . Pan fry in batches.

 

  • Spicy rice with mushrooms:
  • 500g basmati rice
  • 1 large onion sliced or chopped
  • 2 teaspoons turmeric
  • 2 teaspoons garam masala
  • 2 cups sliced frozen or fresh mushrooms. ( you can also add peas to this)
  • 1 ltr water or chicken stock
  • salt  & pepper

 

Heat oil in a pot and fry the onions ,add the turmeric and garam masala (if you want it spicier add a teaspoon of hot curry)and fry onion until golden .

Add the mushrooms and fry til soft.

Then mix in the basmati rice stirring well with the onion & mushrooms.

Pour the water or stock and season.

Put lid on and when it starts to boil turn the heat very low and let it cook until water is absorbed ,takes about 12-15 minutes. Fluff with fork and serve.

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