Pigeon soup

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

  • About

In Assam, birds such as duck and pigeon are common in everyday cooking and many households keep their own. In Paror Soup they are gently braised, so that the meat is tender.

Ingredients

  • 5 ml/1 tsp cumin seeds
  • 2.5 ml/½

Method

  1. Preheat a small, heavy pan over a medium heat and dry-roast the cumin seeds and black peppercorns for about 40 seconds, until they release their aroma. Remove from the heat. Leave to cool, then finely crush them in a mortar and pestle.