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PrintBATER KI BIRYANI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Marinate the quails with ginger juice, garlic paste, red chilli powder, turmeric powder and salt. Mix well and leave for about an hour.
- Boil the drained rice with 2 litres of water. Add in the bay leaves, cloves, cardamom, and cinnamon.
- When the water boils, add rice with one teaspoon oil and salt.
- Cook for about 5 minutes or until its half done. Drain the water and transfer the rice to a wide dish. Run the fork through it to separate the grains.
- Heat oil in a heavy bottomed pan, when hot drop in the onions and fry till golden brown. Remove the onion and set it aside.
- When cool crush half of the onions. Set aside. Reserve the remaining onions.
- Reheat the pan with the remaining oil and add the marinated quails. Fry till the water dries up and the quails are browned.
- Add the beaten yogurt and keep stirring to prevent it from curdling. When it boils, cook further for about 5 - 7 minutes.
- Add a little water and cook till the quails are tender. Add in the crushed onions, garam masala, and juice of one lime and cook for another 2 minutes.
- When done make sure to have about one cup of gravy.
- Spread the par-boiled rice over the quails. Squeeze the lime juice over the rice. Sprinkle the saffron milk. Also sprinkle coriander and mint. Dot the rice with ghee.
- Cover and Cook for about 2 minutes on moderate to high flame. Then cook on low flame for about 20 minutes or until the rice is steaming hot and done. Serve hot.
INGREDIENTS
- 500 grams long grain rice, rinsed, soaked and drained
- 9 quails (bater), dressed, washed, cleaned and dried
- 2 tablespoon ghee
- ½ teaspoon turmeric powder
- 2 bay leaves
- 4 cloves
- 2 green cardamoms
- 1 inch cinnamon stick
- 150 ml Cooking oil
- 2 tablespoons ginger juice
- 2 teaspoon garlic paste
- 2 tablespoon red chilli powder
- 250 grams medium onions, finely sliced
- 150 ml yogurt, beaten well
- 1½ teaspoon garam masala
- Juice of 2 limes
- Few strands of saffron, mixed in ¼ cup of warm milk
- A few sprigs of fresh green coriander, chopped
- A few mint leaves
- Salt, to taste
12 comments for “Bater Ki Biryani”
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