Cooking from Meghalaya.

20170317_165329Recipe by: Edency Kharbuli. Photo Credit: Indira Kakati.


175 gm. rice
100 gm. pork – or meat of your choice
50 gm. pork liver – or the liver of the meat you are using
1” pieces of ginger finely grated paste
4 cloves of garlic finely grated or crushed
1 tsp. black pepper powdered
4 green chilies finely chopped
2 tbsp. vegetable oil
Salt to taste
2 cups of water
Coriander leaves finely chopped for garnishing.

20170220_135321Photo Credit: Indira Kakati.


  1. Wash the rice and spread it to dry off the water.
  2. Wash the meat and liver. Chop it into small cubes. Liquidise the liver in the grinder with ½ cup of water.
  3. In a heavy pan heat 1 tbsp. of Add garlic, ginger, pepper powder and green chilies and sauté for about a minute.
  4. Add the meat and fry for a minute. Add the liver liquid and fry further for a few seconds. Add one cup of water and salt to taste. Lower the heat and simmer the meat till half cooked.
  5. Remove the meat from the heat and separate the gravy 
  6. Heat 1 tbsp of oil in the cooker and sauté the rice a little and remove it from the heat.
  7. Add the meat to the rice and mix Measure the gravy and water to 2 cups and add to the rice-meat mixture and simmer until rice is cooked. The proportion of rice to water should be 1: 2.
  8. Garnish the dish with finely chopped coriander and serve hot.

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