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Batair (Quail) Biryani

Ingredients:

Batair (quails): 8-10 pieces

Onion 1 large finely sliced

Tomatoes: 4 finely chopped

Ginger garlic paste: 1tbsp

Maggi chicken cubes: 3 pieces dissolved in water

Cumin powder: 1tsp

Coriander powder: ¾tsp

Black pepper: ½tsp

Curry powder: ¼tsp

Garam masala powder: ¼tsp

Cumin seeds: ½tsp

Red chilli powder 1tsp

Green cardamom 3pcs crushed

Curry leaves 3

Basmati rice 500-600 gms

Oil or ghee ¾cup

Brown fried onions to garnish

Green chillies: 2 pieces chopped

Green coriander: ¼ cup finely sliced

Cloves: 3pcs

Yellow food colour: Few drops

Fresh milk: ½ cup

Method:

Sauté onion in a shallow wide pan till translucent.

Add chopped tomatoes and ginger garlic paste and keep stirring.

When tomatoes are soft and mushy, add cleaned quails into pan and keep stirring. Sprinkle water from time to time.

Add curry powder, cumin powder, coriander powder, black pepper, cumin seeds, red chilli, salt to taste and green cardamom.

Mix well and add a little water and milk and lower the flame.

Add dissolved maggi cubes but reserve 1 tbsp for rice.

Check when the quails are tender and turn off flame.

Soak rice for 20-30 minutes before putting it into boiling water with curry leaves, salt, maggi cubes and cloves.

Once rice is tender but not fully cooked drain the water.

Layer the rice and quail mixture along with chopped coriander and green chillies in another pan.

Cover with lid, and slow cook till rice is done.

Garnish with fried brown onions and serve with raita and chutney of your choice.

Recipe courtesy Naina Shakeb, winner of the 9^th annual Biryani Muqabla held at Mumtaz Mahal, Arabian Courtyard Hotel & Spa

• Food and Dining