Quail Biryani

Quail Biryani

INGREDIENTS: For Marination
  • Two cups of Basmati rice
  • Four pieces of Quail (Batair)
  • One large Onion (chopped)
  • Two Tomato (finely chopped)
  • One teaspoon of Ginger garlic paste
  • One bunch of Coriander leaves (finely chopped)
  • One bunch of Mint leaves (finely chopped)
  • Six pieces of Green chillies (finely chopped)
  • Four tablespoons of regular Oil
  • Three tablespoons of Ghee
  • Three cups of Water-Coconut milk mixture
  • Salt according to your taste
  • Whole Garam Masala (includes: 1 Bay leaf, 2 Cinnamon sticks, 1 Star Anise, 5 Cloves, 3 Cardamom)Salt - 1 tsp
  • Two tblsp Yoghurt
  • One tblsp Lemon juice
  • One tsp Ginger garlic paste
  • One tsp Turmeric powder
  • 3 tsp Coriander powder
  • 3 tsp Chilli Powder
  • 2 tsp Fennel Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala
  • Half tsp Pepper powder 
  • 1 tbs lemon juice 3 tbsp biryani masala packets


Preparation Steps

1. Wash the quail thoroughly. It will have lot of hair that you need to pluck. Cut each into maximum 5 pieces. Since the kaadai is bony and smaller than chicken, you need to cut it into big pieces.
2. Marinate using all ingredients from "For marination" and let it rest in the refrigerator for about half an hour. 
3. Rinse the rice, soak it for 15-30 minutes, drain all water from it and keep aside.
4. I like to roast the rice with some ghee till a nice aroma comes. This prevents the rice from sticking to each other. You can skip this step if you don't have time.


1. In a heavy deep vessel/ pressure cooker heat oil and ghee together. Once it gets heated up, add the whole garam masala. You can grind the garam masala and add it if you do not like whole masala coming in your mouth.

2. Add the onions and chopped green chillies.

3. When onions turn slightly brown, add the ginger garlic paste, chopped coriander and mint leaves. Fry for few minutes.

4. Add the tomatoes and sauté. The tomatoes will first become pulpy and then all the juices will dry up.

5. At this stage add the marinated quail (kaadai) along with all the marination mixture. Sauté everything for 5-10 minutes.   

Cooking in a pressure cooker

After this step, you can proceed in any one of the following ways depending on the vessel you are using:-

6. Add the coconut milk and water mixture and required salt. Bring it to a boil. Add the soaked rice, check for all seasoning and adjust if needed. 
7. After it boils, reduce the flame to simmer, cover the pressure cooker and put the whistle.
8. Cook for about 20-30 minutes. (You may not get any whistle as the flame is very low. Just switch off after 20-30 minutes and the quail biryani will be done. If you increase the flame, there are chances that the bottom might get burned.)

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