|
Ingredients
|
Quantity
|
|
Bataer (quails), prick the surface with a
fork
|
8
|
|
Desi ghee (clarified butter)
|
2 5/8 ounces
|
|
Black cardamom
|
4
|
|
Cloves
|
4
|
|
Cinnamon
|
1 inch piece
|
|
Bay leaf
|
2
|
|
Garlic cloves, minced
|
8 cbsploves
|
|
Onions – grated
|
1 ½ cups
|
|
Ginger, fresh – julienne
|
2 tbsp
|
|
Coriander powder
|
2 tsp
|
|
Chilli powder
|
1 tsp
|
|
Tomatoes – chopped fine
|
½ pound
|
|
Salt
|
to taste
|
|
Curd – whisked
|
1/3 cups
|
|
Almonds paste
|
2 tbsp
|
|
Cardamom powder
|
½ tsp
|
|
Cinnamon powder
|
¼ tsp
|
|
Clove powder
|
¼ tsp
|
|
Mace powder
|
¼ tsp
|
|
Saffron
|
a few
strands
|
|
For the
marinade:
|
|
|
Red wine
|
6 tbsp (90 ml)
|
|
Malt vinegar
|
2 tbsp (30 ml)
|
|
Garlic paste – strained
|
3 tbsp
|
|
Ginger paste
- strained
|
3 tbsp
|
|
Chilli powder
|
1 ½ tsp
|
|
Salt
|
to taste
|
|
For the
filling:
|
|
|
Chicken mince
|
250gms
|
|
Garlic - minced
|
8 cloves
|
|
Ginger – julienne
|
4cm
|
|
Green chillies – chopped fine
|
2
|
|
Roasted pistachios
|
16
|
|
Raisins – refreshed in water until they puff up
|
16
|
|
Shah jeera (black cumin seeds)
|
½ tsp
|
|
Black pepper corns – corasly powdered
|
¾ tsp (4g)
|
|
Cardamom powder
|
½ tsp
|
|
Mace powder
|
¼ tsp
|
|
Salt
|
to taste
|
|
For the
garnishing:
|
|
|
A hand full almonds – flaked and toasted
|
|
|
A few strands saffron
|
|
|
A few sheet varakh
|
|
MIX all the ingredients for the marinade and evenly rub the quails
with this mixture. Reserve for at least an hour.
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.
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.
Heat the ghee in a pan. Season with black cardamom, cloves,
cinnamon and bay leaf, stir over medium heat for a few seconds.
Add garlic and saute 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.
