Tandoori Partridge with Almond Rice

Serves
2

Prep Time
1 hr 15 mins

Cook Time
25 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 chutneys.

Ingredients

Serving 2
  Game
2x Partridge breasts
  For the marinade
200ml Natural yoghurt
1 tsp Ground ginger
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Paprika
1 tsp Turmeric
1 tsp Salt
1 tsp Cayenne pepper
  For the rice
120g Basmati rice
1x Cardamom pod
1x Star anise
2x Cloves
25g Butter or ghee
40g Almonds, toasted
15g Fresh coriander
  For the garnish
2x Shop bought naan bread
2x Limes
1 bag Mixed salad leaves
1 jar Mango chutney

Equipment

Saucepan
Roasting tray
Mixing bowl

1. Make the marinade

In a bowl, mix together the yogurt with the marinade spices.

2. Prepare and marinade the partridge

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.

3. Roast partridge

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.

4. Wash the rice

Wash the rice in cold water to rinse off the starch.

5. Flavour the rice

Bring 400ml of salted water to the boil with the star anise, cloves and 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.

6. Drain

Drain off any excess water and mix in the butter, coriander and almonds. Cover, then put to one side until the partridge is ready.

7. Mould the rice into domes

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.

8. Serve

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.

Partridge

Protein (100g)

26

Calories (100g)

112

Fat (100g)

1

Cholesterol (100g)

85

Selenium (100g)

0.43

View Partridge recipes