📝 About This Recipe
This exquisite Quail Biryani is a luxurious twist on the traditional Indian classic, featuring tender whole quails marinated in a rich blend of yogurt and aromatic spices. The gamey, delicate flavor of the quail perfectly complements the fragrant, long-grain Basmati rice, which is infused with saffron and caramelized onions. Prepared using the 'Dum' method of slow-cooking, this dish captures the essence of royal Mughal cuisine, making it a spectacular centerpiece for any special occasion.
🥗 Ingredients
Quail Marination
- 4 pieces Whole Quails (cleaned and cut into halves)
- 1 cup Greek Yogurt (thick and whisked)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- 1 tablespoon Lemon Juice
The Fragrant Rice
- 2 cups Aged Basmati Rice (soaked for 30 minutes)
- 4 pieces Green Cardamom (whole)
- 1 inch Cinnamon Stick
- 1 teaspoon Shahi Jeera (Caraway Seeds)
- 2 tablespoons Salt (for boiling water)
Aromatics and Layering
- 3 large Onions (thinly sliced and deep-fried until golden brown)
- 4 tablespoons Ghee (Clarified Butter)
- 1/2 cup Fresh Mint Leaves (chopped)
- 1/2 cup Fresh Cilantro (chopped)
- 4-5 pieces Green Chilies (slit lengthwise)
- 1 pinch Saffron Strands (soaked in 2 tbsp warm milk)
👨🍳 Instructions
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1
In a large mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and a teaspoon of salt. Add the quail halves and coat them thoroughly. Marinate in the refrigerator for at least 2 hours, or overnight for the best flavor.
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2
Wash the Basmati rice under cold water until the water runs clear, then soak it in plenty of water for 30 minutes. Drain and set aside.
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3
Heat oil in a pan and fry the sliced onions until they are a deep golden brown (Birishta). Remove and drain on paper towels. Set half aside for garnish.
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4
In a heavy-bottomed pot (Handi), heat 2 tablespoons of ghee. Add the marinated quail and half of the fried onions. Cook over medium heat for 8-10 minutes until the quail is about 70% cooked and the gravy has thickened slightly.
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5
While the quail cooks, bring a large pot of water to a boil. Add the whole spices (cardamom, cinnamon, caraway seeds) and salt. The water should taste salty like the sea.
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6
Add the soaked rice to the boiling water. Cook for 5-7 minutes until the rice is 70% done (it should still have a slight bite/graininess in the center). Drain the rice immediately.
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7
Layering: Over the partially cooked quail in the pot, sprinkle half of the mint, cilantro, and green chilies. Spread the par-boiled rice evenly over the quail base.
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8
Top the rice with the remaining fried onions, mint, cilantro, and the saffron-infused milk. Drizzle the remaining 2 tablespoons of ghee over the top.
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9
Seal the pot tightly with aluminum foil or a lid lined with dough to prevent steam from escaping. This is the 'Dum' process.
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10
Place the pot on a heavy flat griddle (Tawa) over low heat. Cook on 'Dum' for 20-25 minutes. The steam will finish cooking the quail and fluff up the rice perfectly.
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11
Turn off the heat and let the biryani rest, unopened, for another 10 minutes to allow the flavors to settle.
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12
Gently fluff the rice with a fork, ensuring you bring up some of the quail and masala from the bottom without breaking the long rice grains. Serve hot.
💡 Chef's Tips
For the most tender quail, marinate the birds for at least 4-6 hours to allow the enzymes in the yogurt to soften the meat. Always use high-quality, long-grain aged Basmati rice to ensure the grains remain separate and aromatic after cooking. When boiling the rice, do not overcook it; it must be slightly firm (al dente) as it will finish cooking in the steam of the pot. If you don't have a heavy-bottomed pot, using a Tawa (griddle) underneath the pot during the Dum stage is essential to prevent the bottom layer from burning.
🍽️ Serving Suggestions
Serve with a side of cool Cucumber and Onion Raita to balance the warm spices. Pair with 'Mirchi ka Salan' (a spicy peanut and chili curry) for a truly authentic Hyderabadi experience. A fresh Kachumber salad with diced tomatoes, cucumbers, and onions adds a nice crunch. Serve with a glass of chilled sweet Lassi or a salty buttermilk to cleanse the palate.