Chicken Liver Sarma

Chicken Liver Sarma


  • 720 ml/24fl.oz. Stock
  • 225 g/8oz Rice
  • 2 tbsp Oil
  • 675 g/1 ½ lb Chicken Livers
  • 8 Spring Onions chopped
  • 1 teasp Ground Cumin
  • Salt and Pepper
  • 2 Eggs
  • 240 ml/8fl.oz. Plain Yoghurt
  • 2 tbsp Flour


  1. 1. Preheat the oven to 180C, 350F, Gas Mark 4. Place the stock and rice in a saucepan, bring to the boil, stirring, then reduce the heat and simmer for 15 minutes.
  2. 2. Meanwhile, heat the oil in a large frying pan, add the chicken livers and saute for about 3 minutes or until no longer pink.
  3. 4. Add the spring onions, pepper, salt and cumin and continue to cook for a further 2 minutes.
  4. 5. Drain the rice ( but leave it quite wet) then add to the chicken livers and mix well.
  5. 6. Transfer the mixture to a large, shallow baking dish and bake for 30 minutes.
  6. 7. Beat the eggs, flour and yogurt together in a mixing bowl, then after the cooking time, pour over the rice and liver mixture, return to the oven and bake for a further 10-15 minutes until browned.
  7. Serve immediately with extra yogurt on the side.

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