Serves 4
Directions
- 1For each pigeon, measure about a handful of rice.
- 2Roast rice in ghee.
- 3Saute an onion until golden brown.
- 4Add pigeon liver and gizzards, and sauté with the onion.
- 5Season with salt, black pepper, cubeb, ground cardamom, and cinnamon.
- 6Add water and the roasted rice.
- 7Cover and cook over low heat for 10 minutes.
- 8Let it cool completely.
- 9Make sure the pigeon doesn't have any holes.
- 10Separate the skin from the meat carefully.
- 11Season with chopped onion, salt, and pepper.
- 12Stuff the pigeon with the rice after it has cooled, without compressing it.
- 13Place the wings behind the back and tie the legs with thread.
- 14Place the pigeon in boiling water with onion, tomato, bay leaf and the rest of the onion seasoned before.
- 15After half an hour, season with salt.
- 16Cover and cook for another 15 to 20 minutes.
- 17Let it rest for 10 minutes before frying.
- 18Fry the pigeon.
Ingredients
- 1 cup rice
- 1 onion cubes
- 1 pigeon liver and gizzards
- 1 tablespoon salt
- 1 teaspoon ground cardamom
- 1 teaspoon cubeb
- 0.5 teaspoon black pepper
- 0.25 teaspoon cinnamon
- 0.75 cup water
- 1 chopped onion seasoned with salt and pepper
- 1 bay leaf
- 1 onion
- 1 tomato
Tips
- The pigeon should not have any holes.
- Do not compress the rice inside the pigeon.
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