Green-spiced pheasant with kedgeree

Viveh Singh urges you to try pheasant in this aromatic dish.
Green-spiced pheasant with kedgeree
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 10 minutes plus 30 minutes marinating
  • Effort: easy


For the pheasant

  • 4 pheasant breasts, boned and skinned
  • 1.5 tsp salt
  • 1 tsp ginger paste
  • 1 tsp garlic paste

For the marinade

  • 1 cm piece ginger, finely chopped
  • 4-6 green chillies, finely chopped
  • 1 small bunch coriander stalks
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4 lime leaves
  • 01 lemons, juice only
  • 3 tbsp groundnut oil

For the kedgeree

  • 100 g split yellow moong lentils
  • 250 ml water
  • pinch turmeric
  • 3 tbsp ghee, or clarified butter
  • 1/2 tsp cumin seeds
  • 4 cloves garlic, finely chopped
  • 1 large onion, chopped
  • 1 cm piece fresh ginger, finely chopped
  • 2 green chillies, finely chopped
  • 1.5 tsp salt
  • 75 g basmati rice
  • 1 tomato, deseeded and cut into 1cm dice
  • 2 tbsp fresh coriander
  • 01 lemons, juice only


1. To make the kedgeree, wash the yellow moong lentils, put them in a pan with the water and turmeric and bring to the boil. Reduce the heat and simmer for 20-30 minutes until the lentils are tender and all the water has evaporated, then remove from the heat and set aside.

2. Heat 2 tbsp ghee or butter in a pan and add the cumin seeds and garlic and sweat until golden. Add the onions and sauté until they begin to colour. Add the ginger, green chilli and cook for 1 minute. Stir in the moong lentils and salt, and then fold in the rice. Add the tomato and coriander and stir over a low heat for 3-4 minutes. Finish with the remaining 1 tbsp of ghee. Remove from the heat and keep warm. Divide the kedgeree in four parts and serve on the base of the oven cooked pheasant breasts.

3. For the pheasant, grind all the ingredients for the marinade to a puree. Rub the ginger and garlic paste and salt into the pheasant breasts and leave for 10 minutes. Then coat the pheasant with the green paste and marinate for 20 minutes.

4. Roast in a very hot oven for 6-8 minutes. Rest for another 6 minutes and serve with the kedgeree.

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