POULTRY AND FOWL

STUFFING: Heat 2 tablespoons of ghee in a saucepan over medium heat. Sauté the shallot and garlic until soft, add the pigeon’s offals, and fry for 5 minutes. Add the rice, sprinkle special spice powder, and sauté for 2 minutes. Add the hot water and salt. Cover and reduce the heat to medium-low and cook for 15 minutes or until the rice has absorbed all the water. Remove from the heat.

PIGEON STOCK: Heat the bones with water for 1 hour. Strain the stock and discard the bones.

STUFF the pigeons with the rice stuffing and close the openings with toothpicks. Heat 2 tablespoons of oil in a frying pan over medium-high heat and cook the pigeons until golden on all sides.

TO make the mosallam, heat ¼ cup ghee in a skillet over medium heat. Add cinnamon and cardamom. Once the spices start spluttering, add the paste of shallot, ginger, and garlic. Fry until the aroma develops. Add all the ingredients from turmeric powder to yoghurt with ½ cup of water to prevent it from burning. Mix the gravy, cover, and cook.

WHEN the oil starts collecting at the edges, add the fried pigeon with 1 cup of stock and simmer over medium heat until almost done.

ADD all the ingredients from saffron mix to nuts, cover, and cook on low heat for 5 minutes. When the ghee starts collecting at the edges, taste and adjust the seasoning. Garnish and serve.