Quail Biriyani

Quails are fairly lean and good for making curries, roasting and any main courses also. These tiny birds have lot of flavor for their size and one quail is served for one person.  Here is an awesome and simple biriyani preparation with quail.

Ingredients For marinate the Quail:

1. Quails-1kg
2. Turmeric powder-1/2 tsp
3. Chilly powder-2 tsp
4. Ginger garlic paste-2 tsp
5. Salt-to taste
6. Lemon juice-1 tbsp
7. Garam masala powder- ¼  tsp
8. Pepper powder-1 tsp
9. Oil-for frying

Preparation:

• Marinate the full cleaned quail with above marinate ingredients for 15(up to 1 hour) minutes and fry it until both sides are just golden in color. Don’t fry too much. Keep aside.

For Preparing Masala:

1. Onion thinly sliced-4 nos
2. Tomato thinly sliced-2 nos
3. Ginger, garlic, green chilly paste- 2 tbsp
4. Turmeric powder- 1/2 tsp
5. Chilly powder- 1/2 tsp
6. Corainder powder- 3/4 tsp
7. Garam masala powder-2 tsp
8. Mint leaves chopped-2 tbsp
9. Coriander leaves-2 tbsp
10. Curd-1 tbsp
11. Salt-to taste

Preparation:

• In the remaining oil add  onions and sauté until transparent.
• Add ginger, garlic, green chilly paste in to it.
• Saute until the the raw smell goes off.
• Add turmeric powder, chilly powder and coriander powder. Mix well for a minute in low flame.
• When the tomatoes are mashed well add  garam masala, coriander leaves, mint leaves and salt.
• Cook about 5-7 minutes in a low-medium flame .
• Add curd and fried quails.Mix well.
  

Ingredients For Rice:

1. Basmati rice -2cups
2. Cinnamon stick-2(one inch size)
3. Cardamom pods-4
4. Cloves-4
5. Bay leaves-2
6. Salt-to taste
7. Ghee-3tbsp
8. Curry leaves-2 spring
9. Carrots chopped-2tbsp
10. Water-3 3/4 cups

Preparation:

• Soak the basmati rice in water for 40 minutes. Drain it and keep aside.
• Add 3 tbsp of ghee in another large pan; add cinnamon stick, cardamom, bay leaves and cloves.
• Add drained rice and saute carefully for 5 minutes without breaking the rice.
• Add 3 3/4 cups of boiling water, salt, curry leaves and chopped carrots.
• Cook covered in medium flame until the rice is cooked and all the water gets absorbed (stir occasionally for 2-3 times at the last time of cooking).

Ingredients For Garnishing:

1. Fried onion-1
2. Cashew nuts-few
3. Raisins-few
4. Yellow food color-a pinch
5. Lemon juice-2 tsp
6. Garam masala powder-1 tsp
7. Pepper powder-1/2 tsp
8. Rose water-1 tsp
9. Ghee-2 tbsp
10. Mint leaves chopped-1tbsp
11. Coriander leaves chopped-1 tbsp

Preparation:

• In a pan; add ghee fry cashew nuts until golden in color; keep aside.
• Fry raisins and keep aside.
• Fry one onion chopped thinly till golden crisp and keep aside.
• In the dum pan add a teaspoon of ghee; spread half part of cooked rice.
• Above that spread half part of ghee, lemon juice, garam masala, pepper powder, mint, coriander leaves, fried onions, nuts and raisins.
• Spread quail masala on top of it and then cover it with remaining rice.
• Sprinkle the remaining ghee, mint leaves, coriander leaves, lemon juice garam masala, pepper powder, onions, nuts and raisins on top.
• Mix the yellow food color with rose water and spread it over the rice.
• Cover the lid tightly  (or put a heavy weight pan on top of the lid without escaping the steams) on the stove top for 15 minutes on low flame.
• Serve and open after 10 minutes. 
• For the step wise recipe pictures ; please watch the below video: