Grilled pigeon on rice

Melt the ghee gently over low heat with the cinnamon and crushed cardamom pods. Off heat, leave to infuse three minutes so the spice oils bloom.

Place the pigeon necks and any giblets in four hundred millilitres of water with the bay leaf, simmer twelve minutes. Strain. This light broth will cook the rice and tie the dish together.

Pat the pigeons dry. Brush all over with the spiced ghee and salt, push some under the breast skin. Rest at room temperature ten minutes so the seasoning penetrates.

Rinse the rice. Cook with three hundred twenty millilitres of pigeon broth and a teaspoon of spiced ghee, covered, low heat, eighteen minutes. Rest off heat four minutes.

Heat a heavy skillet or grill on high. Place pigeons breast-side down, weight with a smaller pan, sear five minutes. Flip, baste with the rest of spiced ghee, cook seven more minutes for medium.

Rest the pigeons three minutes on a warm plate. Mound the spiced rice on a platter, place a pigeon on each side, drizzle the pan juices over the rice. Serve at once with green tea.