Friday, 18 November 2016

Quail Biryani

INGREDIENTS
  • Basmati rice - 2 cups
  • Quail (Kaadai) - 4 (each kaadai cut into 4-5 pieces)
  • Tomato - 2 (finely chopped or crushed)
  • Onion - 1 large/2 small (chopped)
  • Ginger garlic paste - 1 tsp
  • Coriander leaves - ¼ cup (finely chopped)
  • Green chillies - 5 no's (finely chopped)
  • Mint leaves - ¼ cup (finely chopped)
  • Oil -3 tblsp
  • Water-Coconut milk mixture - 3 cups ( 1/2 cup coconut milk diluted with remaining water)
  • Salt - to taste
  • Ghee - 3 tblsp
  • Whole Garam Masala - 1 Bay leaf, 2 Cinnamon sticks, 1 Star Anise, 5 Cloves, 3 Cardamom



For Marination

  • Salt - 1 tsp
  • Lemon juice - 1 tblsp
  • Yoghurt - 2 tblsp
  • Ginger garlic paste -1 tsp
  • Coriander powder - 3 tsp
  • Turmeric powder - 1 tsp
  • Chilli Powder - 3 tsp
  • Cumin Powder - 1 tsp
  • Fennel Powder - 2 tsp
  • Pepper powder - ½ tsp
  • Garam Masala - 1 tsp
  • (Bachelors and beginners can use 2 tblsp yogurt, 1 tblsp lemon juice and 3 tblsp of store bought biryani masala instead of all the above individual spice powders.)


Preparation Steps

1. Wash the quail thoroughly. It will have lot of hair that you need to pluck. Cut each into maximum 5 pieces. Since the kaadai is bony and smaller than chicken, you need to cut it into big pieces.
2. Marinate using all ingredients from "For marination" and let it rest in the refrigerator for about half an hour.
3. Rinse the rice, soak it for 15-30 minutes, drain all water from it and keep aside.
4. I like to roast the rice with some ghee till a nice aroma comes. This prevents the rice from sticking to each other. You can skip this step if you don't have time.

METHOD
1. In a heavy deep vessel/ pressure cooker heat oil and ghee together. Once it gets heated up, add the whole garam masala. You can grind the garam masala and add it if you do not like whole masala coming in your mouth.
2. Add the chopped green chillies and onions.
3. When onions get slightly brown, add the chopped coriander, ginger garlic paste and mint leaves. Fry for a few minutes.
4. Add the tomatoes and sauté. The tomatoes will first become pulpy and then all the juices will dry up.
5. At this stage add the marinated quail (kaadai) along with all the marination mixture. Sauté everything for around 10 minutes.
           After this step, you can proceed in any one of the following ways depending on the vessel you are using:-

Cooking in a pressure cooker
6. Add the water mixture, coconut milk and required salt. Bring it to a boil. Add the soaked rice, check for all seasoning and adjust if needed.
7. After it boils, reduce the flame to simmer, cover the pressure cooker and put the whistle.
8. Cook for about 30 minutes. (You may not get any whistle as the flame is very low. Just switch off after 20-30 minutes and the Quail biryani will be done. If you increase the flame, there are chances that the bottom might get burned.)

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