First, gently separate the skin from the breastbone of each pigeon using your hands (not a knife) to avoid tearing the skin. Work slowly up to the neck. Always choose medium-sized pigeons for the best flavor and reasonable portion size.

Next, mix a grated onion with 1 tablespoon ghee, salt, and black pepper. Season the pigeons inside and out with this mixture.

Chop the pigeon livers and gizzards into small pieces.

Sauté an onion in ghee until it starts to change color.

Add salt, the remaining spices, and the gizzards. Sauté together until the gizzards are browned.

Add the livers, stir well, then add the rice along with salt, black pepper, paprika, mixed spices, and cinnamon.

Add half the amount of water needed for the rice and lower the heat. When the rice absorbs the water, turn off the heat and let it cool.

Stuff each pigeon as if you’re filling a cup—don’t overfill, as the rice will expand. For the area between the skin and breastbone, stuff only the sides and neck, then spread the stuffing along the length of the pigeon and close it up.

Boil water with salt, black pepper, mixed spices, carrot, onion, and bay leaves. Simmer the pigeons for 30–35 minutes.

Mix 1 teaspoon black pepper with 1/4 cup milk and brush the pigeons with this mixture after they cool.

Finally, brown the pigeons in ghee or a mix of ghee and oil until golden. Enjoy!

Note: If you use 2 cups of rice, you’ll have some leftover after stuffing. Add a little water or broth from the pigeons to the extra rice and cook as usual.