Tandoori Partridge with Almond Rice
1 hr 15 mins
1 hr 15 mins
Inspired by Indian cooking, this beautifully spiced partridge breast is great for dinner parties. Just double or triple the quantities as needed and serve with lots of hot, fluffy naan breads and chutney.
|For the marinade|
|1 tsp||Ground ginger|
|1 tsp||Ground cumin|
|1 tsp||Ground coriander|
|1 tsp||Cayenne pepper|
|For the rice|
|25g||Butter or ghee|
|For the garnish|
|2x||Shop bought naan bread|
|1 bag||Mixed salad leaves|
|1 jar||Mango chutney|
In a bowl, mix together the yogurt with the marinade spices.
Make cuts 2 to 3 ½ inch deep in the partridge breasts and rub the marinade into the meat. Cover and leave the flavours to infuse for at least an hour.
Place the marinated partridge breasts on to a lightly oiled roasting tray and put in a pre-heated oven at 220 degrees. Cook for 15 minutes, turning once halfway through.
Wash the rice in cold water to rinse off the starch.
Bring 400ml of salted water to the boil with the star anise, cloves and the cardamom pod. Add the rice, stirring to prevent it sticking, then reduce the heat to a gentle simmer and leave to cook for 8 minutes.
Drain off any excess water and mix in the butter, coriander and almonds. Cover, then put to one side until the partridge is ready.
For perfect presentation, fluff up the rice and tip into a small pudding bowl or ramekin. Turn out the rice onto a plate to create a dome. Repeat for each serving.
Place the tandoori partridge next to the mound of rice and squeeze fresh lime over the meat. Serve with mixed green leaves, naan bread and a small dish of mango chutney.