Prepare to transport your taste buds to the vibrant streets of India with this show-stopping Roast Tandoori Pheasant with Pilau Rice Stuffing! Imagine a perfectly roasted bird, kissed by aromatic spices, with a golden exterior that promises an explosion of flavor in every bite. This isn't just a recipe - it's a gastronomic journey that will elevate your home cooking from ordinary to extraordinary, bringing the magic of Indian cuisine right to your dinner table.
Prep Time: 1 hrs
Cook Time: 1 hrs
Total Time: 2 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 pheasant, cleaned
- 2 tablespoons tandoori masala
- 200g basmati rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons yogurt
- Salt to taste
- 2 tablespoons cooking oil
Instructions
- Preheat your oven to 200°C (400°F). This will ensure that the pheasant cooks evenly and develops a nice golden color.
- In a mixing bowl, combine the tandoori masala, yogurt, minced garlic, grated ginger, and salt to taste. Mix well to form a marinade.
- Rub the marinade all over the cleaned pheasant, ensuring it is well coated both inside and out. Allow the pheasant to marinate for at least 30 minutes to absorb the flavors. For best results, marinate it in the refrigerator for up to 2 hours.
- While the pheasant is marinating, rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky.
- In a medium saucepan, heat 2 tablespoons of cooking oil over medium heat. Add the chopped onion and sauté until it becomes translucent and golden brown, about 5-7 minutes.
- Add the rinsed basmati rice to the saucepan with the onions and stir for a couple of minutes to toast the rice lightly.
- Pour in 400ml of water (or enough to cover the rice by about an inch) and add a pinch of salt. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the rice is cooked and all the water is absorbed.
- Once the rice is cooked, fluff it with a fork and set aside to cool slightly. You can also mix in some chopped herbs or raisins for added flavor if desired.
- After the pheasant has marinated, place it in a roasting pan. You can stuff the cavity of the pheasant with the prepared pilau rice for added flavor and moisture.
- Roast the pheasant in the preheated oven for about 1 hour, or until the juices run clear when pierced at the thickest part of the thigh and the internal temperature reaches 75°C (165°F).
- Once cooked, remove the pheasant from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute and keeps the meat tender.
- Serve the roast tandoori pheasant alongside the pilau rice stuffing, garnished with fresh herbs or a side of yogurt if desired. Enjoy your flavorful Indian-inspired dish!
Tips
- Marination is Key: For maximum flavor, marinate the pheasant for the full 2 hours if possible. The longer the spices mingle, the more intense the taste.
- Temperature Matters: Use a meat thermometer to ensure the pheasant reaches exactly 75°C (165°F) for perfect doneness without drying out.
- Rice Technique: Rinse the basmati rice thoroughly to remove excess starch, ensuring fluffy, separate grains in your pilau.
- Resting Time: Never skip the 10-15 minute resting period after roasting. This allows juices to redistribute, keeping the meat incredibly tender.
- Flavor Boosters: Consider adding some toasted nuts or dried fruits to your pilau rice for extra texture and complexity.
- Presentation Tip: Garnish with fresh cilantro or mint leaves to add a pop of color and fresh flavor to your final dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 90mg
