Hyderabadi Spiced Fried Pigeon

Ingredients

In the original Chinese version, the pigeon is typically stir-fried with a variety of Chinese spices and sauces. However, in this Hyderabadi adaptation, the pigeon is marinated in a blend of traditional Hyderabadi spices and then deep-fried to achieve a crispy texture. Additionally, the spiced salt is a unique addition in the Hyderabadi version, enhancing the flavors of the dish. We alse have the original recipe for Fried Pigeon with Spiced Salt, so you can check it out.

• 4 pigeons, cleaned and dressed 4 pigeons, cleaned and dressed
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 1 tablespoon red chili powder 1 tablespoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying
• Spiced salt, for serving Spiced salt, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 36g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, mix together ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, and salt to form a marinade.
2. 2.
   Rub the marinade all over the pigeons, ensuring they are well coated. Let them marinate for at least 2 hours, or overnight for better flavor.
3. 3.
   Heat vegetable oil in a deep pan or kadai over medium heat.
4. 4.
   Carefully place the marinated pigeons in the hot oil and fry until they turn golden brown and crispy. This may take around 10-12 minutes.
5. 5.
   Once fried, remove the pigeons from the oil and drain on a paper towel to remove excess oil.
6. 6.
   Serve the Hyderabadi Spiced Fried Pigeon hot, sprinkled with spiced salt on the side.

Treat your ingredients with care...

• Pigeon — Ensure that the pigeons are properly cleaned and dressed before marinating. If pigeons are not available, you can substitute with quail or Cornish game hen for a similar taste and texture.

Tips & Tricks

• For an extra crispy texture, you can double-fry the pigeons. After the first fry, let them cool for a few minutes, then fry them again until they become even crispier.
• Adjust the spice levels according to your preference. If you prefer a milder flavor, reduce the amount of red chili powder.
• Serve the Hyderabadi Spiced Fried Pigeon with a squeeze of lemon juice for a tangy twist.

Serving advice

Serve the Hyderabadi Spiced Fried Pigeon as a main course dish with steamed rice or naan bread. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Arrange the fried pigeons on a platter, garnished with lemon wedges and fresh coriander leaves. Serve the spiced salt in a separate bowl for dipping.