Aleti Paleti (Chicken Giblet Stir-fry)

Ingredients

• 1 pound Chicken liver and gizzards (Cleaned and cut into small pieces. Originally 1 Ratal.)
• 1/2 pound Onions (Finely sliced. Originally 0.5 Sher.)
• 1/2 cup Ghee (Originally 0.5 Sher (approx 1 cup), reduced slightly for modern preference but can be increased for authenticity.)
• 1 tablespoon Salt (Or to taste. Originally 1 Tolo.)
• 1 teaspoon Fresh ginger (Crushed/paste. Originally 0.5 Tolo.)
• 2 cloves Garlic (Crushed. Originally 5 Val.)
• 1 cup Water (Originally 0.5 Sher.)
• 1 teaspoon Garam Masala (Optional, for finishing.)

Instructions

1. 1Clean the chicken liver and gizzards thoroughly. Cut them into small, bite-sized pieces. Peel and crush the ginger and garlic. Peel the onions and slice them very finely, resembling vermicelli.
2. 2In a tinned vessel or heavy-bottomed pan, heat the ghee. Add the finely sliced onions and fry until they turn a pale red color. Add the crushed ginger and garlic and fry until their raw aroma disappears and they become fragrant.
3. 3Add the washed liver and gizzards to the pan along with the salt. Mix well with a spoon and cover the pan. Let it cook until it sizzles and the meat firms up slightly. Once the liver is just set (but not fully cooked through), remove the lid and carefully pick out the liver pieces, setting them aside in a separate bowl. Leave the gizzards in the pan.
4. 4Pour approximately 1 cup (1/2 Sher) of cold water into the pan with the gizzards. Cover tightly. If the gizzards are tough, you may place water on top of the lid (a traditional technique to create condensation and prevent burning). Cook until the gizzards are tender and the water has evaporated.
5. 5Once the gizzards are fully cooked and the water has burned off, return the reserved liver pieces to the pan. Place the pan on low heat (embers) and cook until the ghee separates and rises to the surface. If desired, sprinkle a flat spoonful of garam masala over the dish before serving.