non-vegetariannut-free
marwari
Marwari Keema Pulao with Garlic Raita
Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!
30 min
837 cal
30gProtein
79gCarbs
44gFat
2Recipes
Loading...
Spicy, iron-boosting Chicken Kaleji Fry with soft pav – a quick and tasty comfort food!
Tender chicken livers pan-fried with a fragrant blend of onions, tomatoes, and classic Indian spices. This quick and savory dish is packed with flavor and perfect as a hearty side or a main with roti.
Serving size: 1 cup
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!
Hearty Rajasthani Mutton Stew with fiber-rich Bajra Roti – a soul-satisfying and energy-giving meal!
Melt-in-mouth Mutton Nagori with soft Gehu ki Roti – a perfectly spiced, homestyle comfort food!
Aromatic Chicken Soola with warm Gehu ki Roti and tangy mint chutney – a protein-packed, energy-giving meal!
Perfectly spiced Laal Maas Kofta Curry with fiber-rich Bajra Roti – a protein-packed comfort food!
Iron-boosting Mutton Kaleji Masala with warm Gehu ki Roti. A perfectly spiced, homestyle meal!
Spicy, iron-boosting Chicken Kaleji Fry with soft pav – a quick and tasty comfort food!
This marwari dish is perfect for snack. With 612.02 calories and 33.68g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Chicken Liver: Rinse the chicken liver pieces under cold running water. Trim any visible membranes or connective tissues. Cut them into uniform, bite-sized pieces (about 1-inch). Pat them completely dry with paper towels. For a milder flavor, you can soak the liver in milk for 30 minutes, then rinse and pat dry.
Sauté Aromatics: Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown. Add the ginger-garlic paste and slit green chillies, and cook for another minute until the raw aroma disappears.
Build the Masala Base: Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they break down and become mushy. Now, add the spice powders: turmeric, red chilli powder, coriander powder, cumin powder, and salt. Stir well and cook for 1-2 minutes until the spices are fragrant and oil begins to separate from the masala.
Cook the Liver: Increase the heat to high. Add the prepared chicken liver pieces to the pan. Sauté for 2-3 minutes, stirring gently to sear the liver on all sides. This step helps lock in the juices. Once seared, reduce the heat to low, cover the pan, and let it cook for 8-10 minutes. Stir once or twice in between. Avoid overcooking to keep the liver tender.
Finish and Garnish: Remove the lid and check for doneness. The liver should be firm to the touch but still moist inside, with no pinkness. Turn off the heat. Sprinkle garam masala and drizzle fresh lemon juice over the top. Give it a final gentle mix. Garnish with freshly chopped coriander leaves and serve immediately.
Serving size: 2 pieces
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.