by Dahiza Umar
INTRODUCTION TO THE DISH
This is the dish not so common in the basis of usual food but is highly consumed especially in winters or special occasion like late night dinners in winters. This is the mouth watering dish made up of meat of pigeon when it is roasted in a way by marinated with the special unique traditional spices mixed with the lemon juice and yogurt. Spices are roasted freshly and than mixed to get the amazing flavors of the roasted meat.
Pigeons are hunted in the Pakistan especially to make this unique dish and is highly served in the areas of the Punjab of Pakistan.
PIGEON HUNTING IN PAKISTAN
The best things in Pakistani boys loved to do is the hunting because it is legally allowed in Pakistan to hunt the birds in the forest for eating purposes. Special events are arranged in Pakistan to hunt the birds and make yummy dishes just for outing but it is reported that due to over hunting and wood pigeon in Chitral, an area of Pakistan is depleted and than to kill that kind of birds whose species are soon vanished is not allowed to hunt like wood pigeon.
ROASTING TECHNIQUE FOR PIGEON COOKING
To cook a dish like hunting birds it is very different from the usual cooking method and techniques and time is also seen to different of cooking a simple dish with hunted meat dish. So to cook a roasted pigeon is first you have to make it smell free because of the clotted blood and remain as it is for hours. We have to dip the meat of the pigeon in lemon and salted water for 20 minutes to remove the smell of the meat than spiced it up with the different and unique dishes and let it set for marination. Than we have to steam it to remain the juices inside the meat and than just fry to give it a crispy effect.
Hunting is a thing that is legally allowed in Pakistan in purpose to eat, sell as per rules of Islam and as the islamic country,Pakistan it is right of Muslims to hunt and eat the things that are religiously allowed in religion. When it comes to the history of the Dish it is the hobby of the royal kings like Akbar, Shah jahan to hunt and cooked by their royal cooks and eat it on the royal dinner in the era of Indian subcontinent, but roasting is the technique introduced by foreigner to the state and with their flavors evolution and with the passage of time this dish evolved as I introduced it the way.
Place of origin
- Preparation time : 30 minutes
- cooking time : 30 minutes
- Total time : 1 hour
- Calories : 990
- Fat : 53 grams
- Carbohydrates : 6 grams
- Protein : 190 grams
- Cholesterol : 64 milligrams
HOW TO SERVE THE DISH
As a true Pakistani dish is not completed when it is not served with the kind of some bread like
- Khameri roti
- Garlic naan
- Butter naan and many more options to come over with it
Ans some kind of sauces are served like mint yogurt raita and some salad to give it colors to the plate.
INGREDIENTS OF THE DISH
- Pigeon : 4 to 5
- salt : 1 tsp
- red pepper : 2 tsp
- lemon juice : 6 tbsp
- cumin powder : 3 tbsp
- coriander powder : 5 tbsp
- garam masala : 2 tbsp
- black pepper : 1 tbsp
- ginger paste : 2 tbsp
- garlic paste : 6 tbsp
- green chilies paste : 2 tbsp
- oil : 3 tbsp
- yogurt : 8 tbsp
METHOD OF COOKING
- Mix all the spices with yogurt lemon and all dried spices and make a paste like texture.
- Now take the pigeon meat and let it set in lemon salted water for 20 minutes.
- After that time add that spices paste into the meat and marinate it for 1 hours.
- Now its time to steam the meat until the meat cooked and tendered.
- Now cooked meat is deep fried in the oil to make it crispy layer.
- served it with raita and naan.
CUISINE : ASIAN , PAKISTANI
COURSE : MAIN DISH
SERVINGS : 2 TO 3 PERSON