Ingredients
- 2 tablespoons vegetable oil
- 8 quails, washed and cut into halves lengthwise
-
For the rice:
- 2 tablespoons ghee
- 2 medium onions or 250 g, sliced
- 1 medium carrot or 150 g, cut into small cubes
- 2 tablespoons cumin seeds
- 3 cubes
- 4½ cups water or 1125 ml
- 2½ cups basmati rice or 500 g
-
For the spicy red sauce:
- 2 medium tomatoes or 300 g, peeled and pureed
- 2 tablespoons tomato paste
- 2 cloves garlic, crushed
- 1 teaspoon white vinegar
- 1 cube
- ¼ teaspoon chili powder
Preparation
Heat oil in a large pan and fry quail pieces
from both sides until they are golden brown in color from outside and
cooked from inside (season quail with salt and black pepper before
frying). Remove from oil and set aside.
Heat ghee in a pot and sauté onion slices
until they become tender. Add carrot and cumin seeds and stir for
seconds.
Add cubes and water. Bring to boil with occasional stirring.
Add the rice and stir occasionally to boil
again then cover and let it cook on low heat for 15-20 minutes or until
rice is cooked.
Meanwhile, combine all sauce ingredients in a
medium saucepan, stir to boil then simmer over low heat for 3-4 minutes
or until sauce is slightly thickens. Add the fried quail to the sauce
and simmer for few minutes.
Place rice in a serving plate and the quails with the sauce on top