Easy Main Indian

Indian-spiced quail with saffron pilau

Name: Indian-spiced quail with saffron pilau
Yield: 4
Cuisine: /indian
Ingredients: 4 medium quails, quartered; 2 tbs ghee; 1 onion, thinly sliced; 2 garlic cloves, thinly sliced; 4 cardamom pods, bruised; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1 cup (200g) basmati rice; 2 tbs sultanas; 1 tsp loosely packed saffron threads; 2 cups (500ml) chicken stock; Sunflower oil, to deep-fry; Coriander sprigs, to serve; Roasted cashews, to serve; 1 tsp ground cinnamon; 1 tsp ground cloves; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground fennel; 1/2 tsp chilli powder

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by Diana Chan

Oct 17, 2018

In her final column for delicious., MasterChef winner Diana Chan looks ahead to balmy days and night with a mildly spiced quail and rice dish. "This final recipe is all about freshness. As we come into the warmer months, I thought it would be nice to incorporate some mild spices to the dish, and use grains and fresh herbs to ease into the salads and cold foods that come with summer. I chose quail because it’s not commonly used and is a great substitute for chicken, but feel free to swap it for spatchcock, duck legs or even lamb ribs" - Diana Chan.

4 medium quails, quartered
2 tbs ghee
1 onion, thinly sliced
2 garlic cloves, thinly sliced
4 cardamom pods, bruised
1/2 tsp ground cumin
1/2 tsp ground coriander
1 cup (200g) basmati rice
2 tbs sultanas
1 tsp loosely packed saffron threads
2 cups (500ml) chicken stock
Sunflower oil, to deep-fry
Coriander sprigs, to serve
Roasted cashews, to serve

Spice rub

1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground fennel
1/2 tsp chilli powder

Method

1.

For the spice rub, combine all ingredients and 1 tsp salt flakes in a large bowl.
2.

Pat quails dry with paper towel, add to spice rub and massage until well coated. Chill for 2 hours or overnight. Stand at room temperature for 20 minutes before cooking.
3.

For the pilau, heat ghee in a medium saucepan over medium-high heat. Add onion, garlic and cardamom, and cook, stirring occasionally, for 5 minutes or until onion starts to caramelise. Add cumin and coriander, and cook, stirring constantly, for 3 minutes or until fragrant. Add rice, sultanas, saffron and stock, and bring to the boil. Cover, reduce heat to low and cook, without disturbing, for 12 minutes. Remove from heat and stand, covered, for 10 minutes. Uncover and stir with a fork.
4.

Meanwhile, half-fill a deep-fryer or large saucepan with oil and heat to 170°C (a cube of bread will turn golden in 2 minutes when the oil is hot enough). In batches, deep-fry quail, turning halfway, breast portions for 3 1/2 minutes and leg portions for 2 minutes, or until cooked through. Remove with a slotted spoon and drain on paper towel.
5.

Top rice with coriander and cashews, and serve with quail.