Tip the rice into a bowl and cover with cold water. Whisk for 1-2 mins till the water goes cloudy. Drain, rinse again and tip into a small pan. Pour in 400ml boiling water. Cover. Bring to the boil. Turn the heat down low. Gently simmer for 25 mins till the water is absorbed. Take off the heat. Set aside for 5 mins, lid on, to finish cooking the rice.
Meanwhile, trim and peel the carrots. Use the vegetable peeler to peel long ribbons off the carrots till you get to the middle, then dice that. Halve the cucumber. Peel ribbons off one half till you’re left with the seeded core. Dice that.
Peel and finely slice the shallots. Finely slice the mint leaves. Finely grate the zest from the lime. Juice it into a bowl. Pop the carrots, cucumber, shallots, most of the mint and the lime zest in a separate bowl.
Warm a dry frying pan over a medium heat. Measure out 1 tsp coriander seeds. Toast them for 1-2 mins till they smell nutty. Tip into a pestle and mortar or spice grinder. Measure out 1 tsp cumin seeds. Toast them. Add to the coriander seeds.
Grind the spices to make a fine powder. Don’t have a pestle and mortar or spice grinder? Pop the seeds in a metal bowl and grind them with the bottom of a jam jar. Add the spices to the lime juice with 1 tbsp oil and some seasoning. Whisk. Use to dress the carrot salad.
Heat your grill to high. Line your grill pan with foil. Chop the pigeon breasts into smallish chunks. Pop into a bowl. Add 2 tsp of the curry powder, 1 tbsp oil and some salt and pepper. Stir to mix.
Thread the pigeon breast pieces onto metal or wooden skewers (if you’re using wooden skewers, make sure you soak them in water for 15 mins beforehand). Grill for 5-8 mins. Turn once so they’re charred on both sides.
Serve the pigeon skewers with the carrot and mint salad, the rice and a dollop of yogurt on the side. Scatter over the rest of the mint.