📝 About This Recipe
This exquisite Progressive Indian masterpiece reimagines the royal Awadhi tradition through a lens of modern opulence. Featuring delicate soft-boiled quail eggs and aromatic long-grain Basmati rice, the dish is finished with a breathtaking veil of 24-karat edible gold leaf. Each bite offers a harmonious balance of complex spices, floral saffron notes, and the rich, velvety texture of the eggs, making it the ultimate centerpiece for a sophisticated fine dining experience.
🥗 Ingredients
The Rice Foundation
- 2 cups Extra Long Grain Basmati Rice (aged at least 2 years, washed and soaked for 30 minutes)
- 4 pieces Green Cardamom pods (cracked)
- 1 teaspoon Shahi Jeera (Black Cumin)
- 2 tablespoons Sea Salt (for the boiling water)
The Quail Egg Masala
- 12 pieces Quail Eggs (at room temperature)
- 4 tablespoons Ghee (Clarified Butter) (artisanal quality preferred)
- 2 large Red Onions (thinly sliced for barista)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground)
- 1/2 cup Greek Yogurt (whisked until smooth)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Garam Masala (house-blend if possible)
The Royal Infusion and Garnish
- 1 pinch Saffron Strands (soaked in 2 tbsp warm milk)
- 1 teaspoon Rose Water (culinary grade)
- 3-4 sheets Edible 24K Gold Leaf (handled with wooden tweezers)
- 1/4 cup Fresh Mint and Cilantro (finely julienned)
👨🍳 Instructions
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1
Bring a large pot of water to a boil with the cardamom, shahi jeera, and salt. Add the soaked rice and cook until it is exactly 70% done (the grain should break when pressed but still have a firm core). Drain and spread on a flat tray to prevent overcooking.
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2
Prepare a soft-boil for the quail eggs: lower them into boiling water for exactly 2 minutes and 15 seconds. Immediately transfer to an ice bath, then peel carefully to keep the whites pristine.
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3
In a heavy-bottomed pan (Uruli or Dutch oven), heat the ghee. Fry the sliced onions over medium-low heat until they reach a deep golden brown 'barista' stage. Remove half for garnish.
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4
To the remaining onions in the pan, add ginger-garlic paste and sauté until the raw aroma disappears. Stir in the Kashmiri chili powder and garam masala.
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5
Lower the heat and whisk in the yogurt gradually to prevent curdling. Cook until the ghee begins to separate from the masala base.
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6
Gently toss the peeled quail eggs in this masala for 1 minute, ensuring they are coated but the yolks remain soft. Remove the eggs and set aside.
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7
To begin layering (Dum), spread a base of the masala in the pot. Layer half the parboiled rice over it. Sprinkle half the mint, cilantro, and fried onions.
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8
Place the masala-coated quail eggs on the rice layer, then cover with the remaining rice.
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9
Drizzle the saffron milk and rose water over the top in a circular motion. Add the remaining fried onions.
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10
Seal the pot with a tight-fitting lid (or use dough to seal the edges). Cook on a very low flame (Dum) for 15-18 minutes. Use a heat diffuser if available.
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11
Turn off the heat and let the biryani rest for 10 minutes before opening. This allows the moisture to redistribute.
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12
Carefully fluff the rice with a fork, being mindful not to break the quail eggs. Plate the biryani in a wide rimmed bowl.
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13
The Final Touch: Using wooden tweezers, delicately apply the edible gold leaf over the top-most quail eggs and scattered across the saffron-stained rice grains.
💡 Chef's Tips
Always use aged Basmati rice; the longer grains provide the necessary 'fluff' for a fine dining presentation. When peeling quail eggs, crack the shell all over and peel under cold running water to avoid tearing the delicate whites. Do not over-mix the biryani; the beauty lies in the contrast between the white and saffron-colored grains. If the gold leaf sticks to your fingers, use a clean, dry brush or wooden skewers to manipulate it onto the dish. Ensure your yogurt is at room temperature before adding it to the hot masala to maintain a silky texture.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Riesling or a crisp Rosé to cut through the richness of the ghee. Serve with a side of Smoked Burani Raita (yogurt with roasted garlic and a hint of charcoal smoke). Accompany with a micro-herb salad dressed in a light lemon-cumin vinaigrette. Present in a copper or silver handi to enhance the 'Royal' aesthetic of the gold leaf.