Indian-spiced guinea fowl with pilau rice

Indian-spiced guinea fowl with pilau rice

By
From
Slow
Serves
4
Photographer
Tara Fisher

This recipe is a twist on a dish I ate in India. They cooked it on charcoal there, but it’s far easier to do it in the oven. The flavour of guinea fowl is somewhere between that of pheasant and chicken, and it’s a great meat for people who aren’t too fond of game but want to try something new.

Ingredients

Quantity Ingredient

Marinade:

Quantity Ingredient
200ml yoghurt
1 tablespoon crushed fresh ginger
1 tablespoon crushed garlic
1/2 teaspoon turmeric
2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon red chilli powder
1/4 teaspoon ground fenugreek
1/2 teaspoon garam masala
1 tablespoon lemon juice
2 guinea fowls, cleaned

Pilau rice:

Quantity Ingredient
1 onion
5cm piece of fresh ginger
2 garlic cloves
3 green cardamom pods, split
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon sea salt
8 curry leaves
400g basmati rice
3 tablespoons fresh coriander leaves
1/2 lemon, juiced

Method

  1. Put all the marinade ingredients in a bowl and stir well. Add the guinea fowl and coat well, massaging the marinade into the meat. Cover with clingfilm and leave in the fridge for 1 hour, or preferably overnight, to marinate.
  2. Preheat the oven to 150°C. Finely dice the onion, ginger and garlic and place in a 20 x 30 x 4cm roasting tin. Add the spices and rice and stir well. Add 600ml water and stir to combine, making sure there are no clumps of rice.
  3. Place the marinated guinea fowl on top of the rice, making sure they are well spaced out. Cover with foil, then cook in the oven for 45 minutes. Remove the foil, then return to the oven for another 15 minutes to brown and finish cooking through.
  4. Remove from the oven and leave to rest for 5 minutes. Meanwhile, chop the coriander and sprinkle it and the lemon juice over the guinea fowl and rice. Serve immediately and carve it at the table.
Tags:
James Martin
Saturday Kitchen
slow cooking
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