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.
Method
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 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.
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.