Succulent roast pheasant is seasoned with fiery gunpowder, a South Indian spice blend, and served on a bed of fragrant rice pilau in this recipe inspired by the game of Clue!
Clue: A Murder Mystery Feast
Join us for an edible murder mystery where suspense builds with every bite. Inspired by the classic board game Clue, this feast will draw you into a world of mystery and intrigue where each recipe is a clue. Consider the ingredients, techniques, and set decor as you set out to solve this series of murders. Was it Colonel Mustard or Mr. Green? With a wrench or the rope? Unravel the mystery, one dish at a time. And of course, watch out for any red herrings!
Mrs. Peacock, in the Dining Room, with the Revolver
An Indian spiced roasted pheasant served with a fragrant rice pilau is the inspiration for Mrs. Peacock. Peacocks are native to India which is where our inspiration for this recipe comes from. Fiery gunpowder, a South Indian spice blend, represents Mrs. Peacock’s weapon of choice, the revolver. With a blend of toasted legumes, fragrant curry leaves, and spicy chilies, gunpowder spice packs a punch of flavour in this South Indian inspired dish.
Ingredients
Pheasant: I chose to use this small game bird to represent the peacock, however you could use chicken instead. Pheasants can be smaller than chickens so I recommend using two to serve four people. If using chicken, then one should be enough for four people.
Dal: The gunpowder spice blend uses two kinds of dal, channa dal and split urad dal. They can be sourced at any Indian market. The dal are not cooked and roasted before grinding.
Curry leaves: Gunpowder gets its distinctive flavour from fresh curry leaves. A staple in South Indian cuisine, fresh curry leaves can be found at most Indian markets. There isn’t really a substitution, although you could use dried curry leaves instead if you necessary.
Chilies: Dried chilies add the spice in this gunpowder spice blend. Use more or less depending on your tolerance. I like to remove some of the seeds before grinding to lessen the heat but feel free to leave them in if you like it spicy.
How to Make Gunpowder Roast Pheasant with Rice Pilau
Make the gunpowder spice blend
Use a stainless steel skillet to toast the ingredients for the spice blend. Add the channa dal to the pan and toast over medium high heat until it begins to brown and darken in colour. Transfer to a bowl. Repeat with the urad dal followed by the sesame seeds. Lastly, add the dried coconut to the pan and toast for one minute. Add the chilies to the pan and toast for another minute followed by the curry leaves. Toast just until the curry leaves darken and then transfer to the bowl of dal. Let the mixture cool a bit before grinding.
In a spice grinder or high speed blender, add all the toasted ingredients along with the kosher salt. Blend until a coarse powder, stopping to scrape down the sides as necessary.
Roast the pheasant
Preheat the oven to 450°F. Pat the pheasants dry. Tie the legs together with kitchen twine. Drizzle each with a tablespoon of olive oil and rub all over the pheasants. Sprinkle with the gunpowder spice and rub into the pheasants.
Place a stainless skillet over medium high heat. Add 2 tablespoons of olive oil to the skillet. Brown the pheasants on all sides in the skillet then remove from the heat. Add the sliced onions to the skillet. Nestle the pheasants on top of the onions. Add the chicken broth to the pan and place the skillet in the oven.
Roast the pheasant for 15 minutes. Turn the oven temperature down to 350°F and roast until fully cooked. The pheasants are done when they reach an internal temperature of 165°F and the juices inside the cavity run clear. Baste the pheasants regularly with the pan juice. If the broth evaporates, add more so that the skillet doesn’t run dry.
Make the gunpowder rice pilau
In a medium saucepan, heat 1 tablespoon olive oil over medium high heat. Add the shallots and sauté until golden brown. Add the basmati rice and cook for a minute, stirring to coat the rice in the oil. Add the turmeric along with the broth. Cover and bring to a boil. Once boiling, turn down the heat to low and cook for 15 to 20 minutes until the rice is done.
Prepare the tempering mixture to flavour the rice. Remove the rice from the heat once it’s cooked and fluff with a fork. In a small pan, heat the remaining 3 tablespoons of olive oil over medium high until hot. Add the slivered almonds and cook for 1 to 2 minutes until they begin to brown. Add the dried currants and cook for another minute. Stir in the gunpowder spice. Lastly add the curry leaves and cook for a few seconds until they are fragrant.
Immediately pour the tempering mixture over the rice and toss together. Keep warm until ready to serve.
Serve the Gunpowder Roast Pheasant with Rice Pilau
When the pheasants are cooked, remove to a cutting board and tent with foil to rest. Taste the pan juices and adjust the seasoning if needed. Either serve the onions along with the pan juices or strain them out and discard them. Carve the pheasants. Cut the legs off each side of the pheasant and slice each breast off the breastbone.
Arrange the pheasants on a serving platter along with the rice pilau. Spoon the pan juices over and enjoy!
