Introduction of Quail recipes : 

best Quail recipesQuails are small birds with thick bodies, short tails, and rounded wings. They are typically found in a variety of habitats including forests, grasslands, and farmland. Quail are known for their unique calls and are often hunted for sport and meat. Culinarily, quail are prized for their tender, flavorful meat, which is darker and richer than chicken, but paler than other game birds such as ducks and geese. Quail meat is low in fat and high in protein, making it a healthy option for people who want to incorporate more poultry into their diets. Quail Korma Recipe

NO 1 Quail Korma Recipe : 

Introduction of Quail Korma recipe :

Quail korma is an example of  the elaborate and sumptuous dishes that flourished in Indian culinary tradition, particularly in the court kitchens of the Mughal emperors. The dish begins by marinating the quail filets in a mixture of yogurt, ginger and garlic paste, and  spices such as cumin, coriander, turmeric, and cardamom. This marinade not only adds flavor to the quail meat, but also tenderizes it and keeps it moist and juicy when cooked.

Ingredients of Quail Korma recipe : 

• 6 quails, cleaned and cut into pieces

• 1 cup yogurt

• 1 tablespoon ginger-garlic paste

• 2 onions, finely chopped

• 2 tomatoes, finely chopped

• 1/3 cup cashew nuts and soaked in water for 30-32 minutes

• 1/4 cup fresh cream

• 2 tablespoons ghee or vegetable oil

• 1 teaspoon cumin seeds

• 2-3 green cardamom pods

• 2-3 cloves

• 1-inch cinnamon stick

• 1 bay leaf

• 1 teaspoon turmeric powder

• 1-1.2 teaspoon red chili powder (adjust to your taste)

• 1 teaspoon coriander powder

• Salt to taste

• Fresh cilantro or mint leaves for garnish

Instruction for making Quail Korma recipe : 

Step 1 : In a medium bowl, mix  yogurt, ginger garlic pastee, turmeric powder, red chili powderor and salt. Add the quail pieces to the marinade and make sure they are well coated. 

Step 2 : For best results, cover and refrigerate for at least 1 hour or overnight. 

Step 3 : In a blender, mix the soaked cashews with a little water and blend until  a cashew paste forms. Set aside.  Heat ghee or oil in a large skillet or Dutch oven over medium-high heat. 

Step 4 : Add  cumin seeds, cardamom pods, cloves, cinnamon sticks and bay leaves. Stir-fry for 1 minute until fragrant. 

Step 5 : Add the chopped onions and fry until golden brown. 

Step 6 : Add the chopped tomatoes and cook until  soft and melted. Add the marinated quail parts to the pot along with the marinade. Cook  until the quail is lightly browned, 5 to 7 minutes. 

Step 7 : Add cashew nut paste and fresh cream and mix. Mix well to combine. 

Step 8 : Add 1-2 cups of water until you reach your desired sauce consistency. Cover and simmer for 20-25 minutes, until the quail is cooked through and tender. 

Step 9 : Garnish with fresh coriander or mint leaves before serving. 

Step 10 : Serve hot with rice, naan, or roti

NO 2 : Quail Biryani Recipe : 

Introduction of Quail Biryani : 

Quail biryani is a dish that celebrates the rich culinary traditions of Indian cuisine, particularly the royal kitchens of the Mughal era. Tender quail filets marinated in a  yogurt and spice mixture are layered with fragrant basmati rice, caramelized onions and a fragrant spice mixture.

Ingredients of Quail Biryani :

For Marination:

• 6 quails, cleaned and cut into pieces

• 1 cup yogurt

• 2 tablespoons ginger-garlic paste

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder

• Salt to taste

For Rice:

• 2-2.2 cups basmati rice, washed and soaked for 30-32-33-34 minutes

• 4 cups water

• 2-3 green cardamom pods

• 2-3 cloves

• 1-inch cinnamon stick

• Salt to taste

For Layering:

• 2 large onions, thinly sliced

• 1/4 cup ghee or clarified butter

• An pinch of saffron threads, soaked in 2-3-4 tablespoons of warm milk

• Fresh mint leaves

• Fresh cilantro leaves

• Fried onions (optional, for garnish)

• Cashews and raisins (optional, for garnish)

Instruction for making Quail Biryani recipe :

Marinated quail: 

Step 1 : In a large bowl, combine yogurt, ginger garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Add the quail pieces and coat  well with the marinade. Cover and fridged for at least 2-2.2 hours, preferably overnight. 

Make the rice: 

Step 2 : Bring 4 cups of water to a boil in a large pot. Add soaked basmati rice, green cardamom pods, cloves, cinnamon sticks and salt. Cook until the rice is 70% cooked. Drain and set aside. 

Prepare the onions. 

Step 3 : Heat ghee in a pot over medium heat. Add the thinly sliced ​​onions and fry until golden brown and crispy. Remove half of the fried onions and set aside for garnish. 

Layer the biryani. 

Step 4 : Spread a layer of marinated quail on the bottom of a heavy-based saucepan or pressure cooker. Place a layer of cooked rice on top. Scatter fried onions, fresh mint leaves and coriander leaves on top. 

Step 5 : Repeat  layers until all  quail and rice are used.  

Step 6 : Pour the saffron-infused milk over the  rice. Cover your  pot with a tight-fittingg lid or aluminum , foil. 

Cook the biryani. 

Step 7 : Place the pot on a tava (griddle) or stove and heat on  low heat. Simmer until the quail is cooked through and the rice is fully cooked and fragrant, about 20 to 25 minutes. Alternatively, pressure cook one pipe over medium heat and  simmer for 10-15 minutes. 

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Step 8 : After cooking, lightly fluff the biryani with a fork. Garnish with fried onions, cashews, and raisins, if desired. Enjoy warm with raita or salad.

NO 3 : Quail Kabab recipe : 

Introduction of Quail Kabab recipe : 

Quail skewers are a delicious dish that expresses the delicate taste of quail meat, combined with a mixture of spices and seasonings. Quail meat is first marinated in a mixture of yogurt, herbs, spices, and sometimes acidic ingredients such as lemon juice or vinegar to soften it and enhance its flavor. This marinade adds layers of flavor to the meat, creating a complex and aromatic profile. 

Ingredients of Quail Kabab recipe : 

• 6 quails, cleaned and cut into pieces

• 1 cup yogurt

• 2 tablespoons ginger-garlic paste

• 1 tablespoon lemon juice

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon paprika or chili powder

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon garam masala

• Salt to taste

• 2 tablespoons vegetable oil or melted ghee

• Skewers, soaked in water (if using wooden skewers)

Instruction for making Quail Kabab recipe : 

Marinated quail: 

Step 1 : In a large bowl, add yogurt, ginger and garlic paste, lemon juice, cumin powder, coriander powder, paprika or chili powder, turmeric powder, garam masala, and salt to taste.  

Step 2 : Add the quail pieces to the marinade and make sure they are well coated. For best results, cover the bowl and refrigerate for at least 2 hours or overnight. 

Grilled quail skewers: 

Step 3 : Preheat  grill or oven to medium-high heat.  

Thread  marinated quail pieces onto skewers, leaving  space between each piece.

Grill or fry the kababs. 

Step 4 : Brush the grill grate or  baking sheet with vegetable oil to prevent sticking. 

Step 5 : Place the skewers on the grill or on the prepared baking sheet. 

Step 6 : Grill or roast the quail kebabs for about 8 to 10 minutes on each side, or until  cooked through and nicely charred. Turn your   skewers occasionally to ensure evenn cooking. 

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Step 7 : After cooking, remove the quail kebabs from the grill or oven and place them on a plate. 

Step 8 : Garnish with fresh coriander or mint leaves and serve warm with lemon wedges, onion slices and your favorite chutney or sauce.

NO 4 : Roast Quail  recipe : 

Introduction of Roast Quail recipe :- 

Roast quail is a classic dish that celebrates the rich culinary tradition of wild birds. Quail are small  and have tender meat, making them ideal for roasting. The  quail is seasoned with herbs, spices and flavorings and cooked in the oven until  golden brown and perfectly cooked.

Ingredients of Roast Quail :

• 4 whole quails, cleaned and prepared

• Salt and pepper, to taste

• 4 cloves garlic, minced

• 2 tablespoons fresh rosemary, chopped

• 2 tablespoons fresh thyme, chopped

• 4 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• Lemon wedges, for serving

• Fresh parsley, for garnish (optional)

Instruction for making Roast Quail recipe : 

Step 1 : Preheat the oven to 400°F (200°C). 

Step 2 : Pat the quail dry  with paper towels and season  generously with salt and pepper,  inside and out. 

Step 3 : In a small bowl, make the marinade by combining the minced garlic, minced rosemary, minced thyme, olive oil, and balsamic vinegar. 

Step 4 : Rub the quail with the marinade so that it is evenly coated. 

Step 5 : Place the quail, breast side up, in a roasting pan or baking dish. 

Step 6 : Roast the quail in the preheated oven for about 20-25 minutes, or until  golden brown and cooked through. You can check for doneness by inserting a meat thermometer into the thickest part of the quail. The thermometer should read at least 168°F (75°C). 

Step 7 : When the quail is cooked, remove it from the oven and let it rest for a few minutes before serving. 

Step 8 : While the roasted quail is still hot, sprinkle it with lemon and spread it over the meat. Garnish with fresh parsley if desired.

NO 5 : Quail soup Recipe                best Quail recipes :

Introduction of Quail Soup recipe          best Quail recipes: 

Quail soup is a classic dish that highlights quail meat's versatility  in culinary applications beyond traditional roasting and grilling. In this dish, quail meat is cooked in a flavorful broth  with vegetables, herbs, and spices to create a nutritious and comforting soup.  Quail Korma Recipe

Ingredients of Quail Soup recipe : 

• 4 quails, cleaned and quartered

• 8 cups chicken or vegetable broth

• 2 tablespoons olive oil

• 1 onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 2 potatoes, peeled and diced

• 1 bay leaf

• 1 teaspoon dried thyme

• Salt and pepper to taste

• Fresh parsley, chopped, for garnish

Instruction for making Quail Soup recipe : 

Step 1 : Heat your olive oil in a medium large pot over medium heat. Add the chopped onions, carrots, and celery and cook until softened, about 5 to 7 minutes. 

Step 2 : Add the minced garlic to the pot and cook for another minute, until fragrant. 

Step 3 : Add the quail quarters to the pan and fry on all sides for about 5 minutes. 

Step 4 : Pour  chicken or vegetable broth into a saucepan and bring to a boil.  Once boiling, reduce the heat  and add the diced potatoes, bay leaves, and dried thyme to the pot. 

Step 5 : Simmer  until the quail is cooked through and the potatoes are tender, about 20 to 25 minutes. 

Step 6 : Season your soup with salt and or pepper. 

Step 7 : Remove the bay leaves from the pot and discard. 

Step 8 : Pour the quail soup into bowls and garnish with chopped fresh parsley. 

Step 9 : Enjoy delicious quail soup while it's still warm

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