Description
Simply put, a baked rice dish with chicken liver under a buttermilk crust. Cooked for the first time, but it is clear that I will prepare again and again. It turned out something amazing, air soft and hearty dish that will delight both children and adults. Same - drob-Sarma - called Bulgarian dish, but prepared a little differently.
Ingredients
-
Figure
250 g
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Chicken liver
300 g
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Carrots
1 piece
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Onion
1 piece
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Green onions
1 coup
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Parsley
1 pinch
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Vegetable oil
2 Tbsp
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Broth
2.5 cup
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Yogurt
250 g
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Chicken egg
2 piece
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Flour
1 Tbsp
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Salt
1 pinch
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Black pepper
1 pinch
Cooking
Chicken liver wash, remove the bile ducts
Lower the liver for 5 minutes in boiling water
To cut liver slices for 2-2,5 cm, slice green onion
Onions cut into cubes, carrots grate on a coarse grater. Fry in vegetable oil until light brown colour
Wash rice
Add to the pan to vegetables liver and green onions, then season with salt and season with pepper, add dried parsley (fresh would be better)
Add the rice, broth or water, bring to a boil.
Pour into a baking dish. Put in preheated to 180 degrees oven for 40 minutes. The form can be covered with foil.
Mix the yoghurt and two eggs, add the flour, season with salt and pepper, whisk.
Lumps shouldn't be
When the rice has absorbed all liquid and is ready, pour egg mixture and bake for 10 minutes.
Bon appetit!
Very tasty!
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