Rice with Pigeons

  • Serves: 2 people
  • Preparation time: 30 minutes
  • Cooking time: 40 minutes
  • Cuisine: Arabic
  • Level: Easy

Ingredients

  • 2, pigeon meat, boiled and chopped
  • 2 teaspoons, salt
  • ¾ teaspoon, black pepper, ground
  • 2 cups, Egyptian rice
  • 1 ¼ cups, pigeon broth
  • 1 cup, cream
  • 1 teaspoon, butter
  • 1 tablespoon, vegetable oil
  • 1 tablespoon, heavy cream

Steps

  • Add oil, butter, and then rice in a hot pan.
  • Stir the rice till its cooked well in the fat.
  • On the other side, add the broth, cream, salt and pepper in a casserole, and leave it to a boil.
  • Grease tagine with butter, then add rice and pigeon, and then mix in the broth and cream
  • Add a layer of heavy cream on the surface, then cover it with aluminum foil and put it in the oven at 230° C for 30 - 45 minutes until fully ripe.
  • Remove aluminum foil to sear and serve!