Indian Guinea Fowl Skillet | Tender & Aromatic in 25 Min.

Rinse the guinea fowl breast under cold water, pat dry with paper towels, and cut into approx. 2 cm wide medallions. Peel the red onion and garlic. Cut the onion into thin half rings, and finely grate the garlic and peeled ginger. Wash the red bell pepper, remove the seeds, and cut into bite-sized pieces.

Rinse the basmati rice thoroughly in a sieve until the water runs clear. Then bring to a boil in a pot with double the amount of lightly salted water, reduce the heat, and simmer covered over low heat for about 10–12 minutes until the liquid is absorbed.

Heat the vegetable oil in a large pan over medium-high heat. Add the guinea fowl medallions and sear over high heat for 3–4 minutes until lightly browned. Then remove from the pan and let rest briefly.