nepali

Fenugreek Spiced Chicken Livers with Jeera Rice

This dish pairs basmati rice, dry with chicken livers, trimmed, fenugreek seeds and onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

38 g Protein

76 g Carbohydrates

22 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

69g basmati rice, dry 252 kcal
178g chicken livers, trimmed 212 kcal
11g vegetable oil 97 kcal
97g onion, thinly sliced 39 kcal
15g ginger-garlic paste 12 kcal
97g tomato, chopped 17 kcal
2g fenugreek seeds 6 kcal
1g ground turmeric 2 kcal
2g ground cumin 8 kcal
1g dried red chili 0 kcal
8g lemon juice 2 kcal
8g cilantro, chopped 3 kcal

Cooking instructions

basmati riceground cumin
Rinse rice and cook with water and salt until tender. In the last minute, stir in ground cumin for jeera rice; keep warm.
chicken liversground turmeric
Pat chicken livers dry. Toss with turmeric and a pinch of salt.
vegetable oilfenugreek seedsdried red chili
Heat oil in a skillet over medium-high. Add fenugreek seeds and dried red chili; sizzle 15-20 seconds.
onionginger-garlic paste
Add onion and cook until well browned, 6-7 minutes. Add ginger-garlic paste and cook 30 seconds.
chicken liverstomato
Add chicken livers and sear until browned outside, 3-4 minutes. Add tomato and cook 2 minutes.
chicken livers
Lower heat, cover, and cook until livers are just cooked through, 3-5 minutes (avoid overcooking).
basmati ricelemon juicecilantro
Finish with lemon juice and cilantro. Serve over jeera rice.