Have you tried cooking with the hot stones technique? This recipe is a must try for you.
Khorkhog Recipe by Chef Ranveer Brar

- 4

Cooking Time

-20 Min


- Medium

Preparation Time

- 10 Min


  • 200 gms Chicken Liver
  • 50 gms Sweet Potato
  • 200 gms Cabbage
  • 1 Onion
  • 1 Apple
  • 200 ml Orange Juice
  • To Taste Salt
  • To Taste Crushed Black Pepper
  • As Needed Water
  • 7 to 8 River stones (hot ).


  1. 1

    Heat the river stones on gas till they are very hot.
  2. 2

    Thinly slice sweet potato, cabbage, onion, apple.
  3. 3

    Heat a thick bottom deep pan and take it off fire.
  4. 4

    Put shredded cabbage at bottom followed by chicken liver, apples , onions, sweet potatoes and season with salt, and crushed black pepper.
  5. 5

    Pour fresh orange juice and little water in the pan.
  6. 6

    Place very hot river stones over the vegetables, cover the pan and let it cook for atleast 10 minutes.
  7. 7

    Serve Khorkhog hot.
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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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