Ingredients
for marination
kashmiri chilly powder-2 tsp
turmeric-1/2 tsp
salt
ginger paste
garlic paste
garam masala powder-1/2 tsp
corn flour-1 tbsp
lemon juice-1
quail-4-5
Other ingredients
oil
cashews
kismis
onion-4
salt
ginger garlic paste
chilly paste
tomato-3
capsicum-1/2
carrot-1/2
turmeric-1/2 tsp
biriyani masala-1 tbsp
curd-1/2 cup
coriander leaves and mint leaves
green chilly sauce-1 tsp
soy sauce-1 tsp
salt
pepper powder
for rice
ghee
coconut oil
onion-1
ginger garlic chilly paste
boiled water-5 cup
whole spices
salt
lemon juice-1
rice-3 cup
Preparation
For marinate quail meat, add masalas to a plate, then make smooth paste, marinate meat with this masala, then keep aside for 1/2 hr, after that fry it well and keep aside. Heat oil in a pan, add onion, saute it well, then add ginger garlic and chilly paste, saute until the raw smell gone, next add tomato, mix well, then add carrot, and capsicum, just mix it, then add masala powders, mix it with onion masala, next add sauces, curd, mint and coriander leaves, and pepper powder, next add fried quail, mix with masala, add salt if required, cook until the gravy become thick, then turn off flame.
Heat oil and ghee together in a pan, add onion and ginger garlic chilly paste, saute it well, then add water which is boiled with whole spices and salt, add lemon juice, once it boiled well add rice , cook it well.
For dum, set rice and masala in layers, add fried onion, cashew kismis roasted, and herbs in between the layers, cover the pan with aluminium foil, then keep this in low flame for 5 minutes.
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