Breadfast Cooks in Ramadan: Rice with Chicken Liver
Cookbook

Breadfast Cooks in Ramadan: Rice with Chicken Liver

Rice is a key player in many kitchens around the world that comes in multiple cultural variations. Topped with nuts, caramelized with sugar, fried with rice and vegetables, or cooked with spices and  chunks of beef, there’s literally an infinite number of ways you can cook a rice dish. We’re bringing you a rice with liver recipe that will revive your Ramadan table before you get stuck with the usual top-of-mind dishes that you’ve already prepared. Fluffy, tasty, and infused with spices, this recipe is packed with flavors and can be served with a special dressing that complements the taste. Best part is it takes no more than 20 minutes to make! Check out this Rice with Chicken liver recipe from Breadfast’s kitchen.

Ingredients:

For the rice you’ll need:
4 tbsp corn oil
200 gm chicken liver
1 tbsp cumin
3 cardamom pods
2 bay leaves
Salt – pepper
2 cups rice

For the salad you’ll need:
2 cups yogurt
1 shredded cucumber
3 tsp dried mint
1 tbsp corn oil

Steps:

  • On medium-high heat, put a pot and add some corn oil, and when it starts heating,  add  the chicken liver.
  • Stir the liver in the oil then add  cumin, cardamom pods, bay leaves, salt, and pepper and stir again thoroughly.
  • Add the rice in the pot and stir well before adding the water.
  • Cover the pot and leave the rice to cook for 15 minutes on low heat.
  • While the rice is cooking, prepare the yogurt salad by mixing the yogurt, cucumber,  dried mint, and oil in a small bowl. The yogurt salad is now ready.
  • Open the pot to check on the rice. If the rice has a fluffy consistency, it’s now ready to be served.
  • Put the rice in the presentation dish and serve it with yogurt salad.

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