Pakistani Pigeons And Pilau
|Raw long grain rice||1 1⁄2 Cup (24 tbs)|
|Sultana raisins||1 Cup (16 tbs)|
|Onion||1 Small, quartered|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Ground cardamom||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm)|
|Preserved ginger pieces/Candied ginger root / 1 teaspoon ground ginger||2|
|Chopped ginger||2 Tablespoon (Candied / Preserved)|
|Pistachio nuts||2 Tablespoon, chopped|
|Coriander seeds||2 Teaspoon|
|Fennel seeds||2 Teaspoon|
|Cumin seeds||3⁄4 Teaspoon|
|Water||5 Cup (80 tbs)|
|Squabs/Rock cornish game hens||6|
1. In a heavy kettle heat two tablespoons of the butter, add the squabs and brown on all sides.
2. Remove the kettle from the heat and pour five cups water over the birds. Add the ginger root, garlic, coriander, fennel and the quartered onion. Return the kettle to the heat and bring the liquid to a boil. Cover the kettle tightly, reduce the heat and simmer until the birds are tender, about thirty minutes.
3. Remove the birds from the kettle, place on a warm platter and keep hot.
4. Strain the liquid from the kettle into a saucepan and wash the kettle. Return the kettle to the heat, melt the remaining butter, add the chopped onions and cook until golden.
5. Add the cloves, cardamom, chopped ginger, cumin seeds, saffron and rice and stir until all the ingredients are thoroughly mixed. Add three cups of the strained liquid in which the birds were cooked and bring to a boil. Cover the kettle, reduce the heat to the lowest point and cook until the rice is tender, fifteen to twenty minutes. Stir in the chopped pistachio nuts and the sultana raisins.
6. Cut each squab or game hen in half and arrange on top of the rice mixture. Cover and keep hot until ready to serve