Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 bataer -- (quails), prick the

  3. -- surface with a fork

  4. 2 5/8 ounces desi ghee -- (clarified butter)

  5. 4 black cardamom

  6. 4 cloves

  7. 1 inch piece cinnamon

  8. 2 bay leaves

  9. 1 1/2 cups onions -- grated

  10. 2 tablespoons ginger, fresh -- julienne

  11. 2 teaspoons coriander powder

  12. 1 teaspoon chile powder

  13. 1/2 pound tomatoes -- chopped fine

  14. 1/3 cup curd -- whisked

  15. 2 tablespoons almond paste

  16. 1/2 teaspoon cardamom powder

  17. 1/4 teaspoon cinnamon powder

  18. 1/4 teaspoon clove powder


  20. 6 tablespoons red wine -- (90 ml)

  21. 2 tablespoons malt vinegar -- (30 ml)

  22. 3 tablespoons garlic paste -- strained

  23. 2 tablespoons ginger paste -- strained

  24. 1 1/2 teaspoons chile powder


  26. 250 grams chicken mince

  27. 8 cloves garlic, minced

  28. 4 cm ginger -- julienne

  29. 2 green chiles -- chopped fine

  30. 16 roasted pistachios

  31. 16 raisins -- refreshed in water

  32. -- until they puff up

  33. 1/2 teaspoon shahjeera -- (black cumin seeds)

  34. 3/4 teaspoon black peppercorns -- coarsely powdered

  35. -- (4 g) 1/2 teaspoon cardamom powder

  36. 1/4 teaspoon mace powder

  37. salt to taste


  39. a handful of almonds -- flaked and toasted

  40. a few strands saffron

  41. a few sheets silver varakh

Instructions Jump to Ingredients ↑

  1. MIX all the ingredients for the marinade and evenly rub the quails with this mixture. Reserve for at least an hour.

  2. Mix all the ingredients for the filling and divide into eight portions. Stuff the quails with a portion of the filling from the tail end, then double up the legs, ensuring that drumsticks cover the opening through which the filling was stuffed and tie firmly with a string Gently twist the winglet bones to make the birds more stable when they are placed on the plate at the time of service. Crush the saffron with a pestle or the back of a spoon, soak in water and then make a paste.

  3. To prepare the garnish, soak the saffron in a little lukewarm water and when the water turns saffron, soak the almond flakes in it to enable them to acquire a saffron hue.

  4. Heat ghee in a pan. Season with black cardamom, cloves, cinnamon and bay leaf, stir over medium heat for a few seconds.

  5. Add garlic and sauté until it begins to change color. Add onions and fry until light golden. Add ginger and stir-fry until the onions are golden. Add coriander powder and chile powder (dissolved in two tbs. water), and stir-fry until the moisture evaporates. Then add tomatoes and salt, and stir-fry until the ghee floats on top. Remove the pan from heat, stir-in curd, return the pan to heat. Stir-fry over medium heat until specs of fat begin to appear on the surface. Add almond paste, stir-fry until the ghee floats on top. Add about one liter water, bring to a boil, reduce to medium heat, add quails and bring to a boil. Lower the heat, cover and simmer, stirring occasionally, but carefully, until the quails are almost cooked. Uncover, increase to medium heat and cook until the gravy is of medium-thick sauce consistency. Sprinkle cardamom powder, cinnamon powder, clove powder and mace powder. Stir well. Add saffron, stir and remove from heat. Adjust the seasoning.

  6. To serve: Place two quails on each of the four individual plates. Garnish with almond flakes and cover with silver varakh. Serve with bread of your choice.


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