# Stuffed Pigeon

Three secrets to make perfect stuffed pigeon with fluffy rice.

- Servings: 4 servings
- Cuisine: Indian
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Tips

- The pigeon should not have any holes.
- Do not compress the rice inside the pigeon.

## Source

- Original video: https://www.instagram.com/reel/DJMMDO6sAp4/?utm_source=ig_web_copy_link&igsh=cDU0OTJ0d2E2OWRu
- Recipe page: https://www.cliprecipe.com/recipe/889394de-8ada-4f48-8825-4e196c63d78e
- Extracted: 2025-06-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt