Best 2 Quail With Indian Spices Recipes
**Quail with Indian Spices: A Culinary Journey of Exquisite Flavors**
Embark on a tantalizing culinary adventure with quail, a delectable bird prized for its tender meat and rich flavor. This article presents a symphony of recipes that blend the exotic spices of India with the delicate taste of quail, creating dishes that will transport your taste buds to a realm of culinary delight. From the aromatic "Quail Fry with Indian Spices" to the succulent "Quail Biryani," each recipe is a testament to the harmonious marriage of flavors. Discover the secrets of "Quail Korma," where succulent quail meat is immersed in a creamy and flavorful yogurt-based sauce, or indulge in the crispy delight of "Tandoori Quail," infused with a vibrant blend of aromatic spices. Unleash your inner chef and embark on a culinary odyssey with these exquisite quail recipes, sure to leave an indelible mark on your palate.
SPICE-RUBBED QUAIL
Steps:
- Marinate quail:
- Wash quail and pat dry. Stir together salt, black pepper, cayenne, and allspice and rub all over quail. Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour.
- Make sauce:
- Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 8 to 10 minutes. Remove from heat and whisk in butter until incorporated. Season sauce with salt and pepper and keep warm.
- Broil quail:
- Arrange oven rack so that top of quail (on top of broiler pan) will be 2 inches from heat, then preheat broiler.
- Lightly oil broiler pan and heat under broiler until hot. Brush quail (on both sides) with olive oil and broil 2 inches from heat, turning once, until just cooked through, 6 to 10 minutes total.
- Serve quail drizzled with sauce.
SAVORY QUAIL TAGINE
Quail cooked in savory spices with vegetables in a tagine for a change from the usual. If you do not own a tagine, a Dutch oven will work perfectly well.
Provided by Buckwheat Queen
Categories Everyday Cooking
Time 1h30m
Yield 2
Number Of Ingredients 11
Steps:
- Rub the ras el hanout onto the entire surface of the quail including beneath the wings and legs. Use all the seasoning. Allow to rest at room temperature for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Remove the middle rack(s) and place the lower rack on its lowest position.
- Place a diffuser over stove burner so base of tagine is not in direct contact with it. Place the tagine base on the diffuser and heat over medium heat; add the oil. When oil is hot, add the carrots and leeks. Saute until leeks are tender, about 5 minutes. Separate the leeks into single rounds using a wooden spoon. Push the vegetables to the sides of the tagine and add the quail and garlic. Cook the quail on all sides until nicely browned, about 10 minutes. You may need to add a bit of oil occasionally, depending on the bird's fat content. Remove tagine from heat.
- Arrange apricots, potatoes, and tomatoes around the edges, leaving the quail uncovered. Sprinkle all ingredients with the loomi aswad.
- Cover the tagine place in preheated oven. Roast until the internal temperature of the quail has reached 150 degrees F, 35 to 40 minutes.
- Uncover the tagine and, if desired, brown quail under the broiler 2 to 3 minutes.
- Sprinkle with fresh coriander before serving. Serve with ice cold milk.
Nutrition Facts : Calories 493.1 calories, Carbohydrate 64.6 g, Cholesterol 41.4 mg, Fat 21.6 g, Fiber 11 g, Protein 16.7 g, SaturatedFat 3.9 g, Sodium 81.1 mg, Sugar 30.2 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
- Use a Heavy-Bottomed Pan: A heavy-bottomed pan will help distribute heat evenly and prevent the quail from sticking.
- Sear the Quail First: Searing the quail before braising it will help develop a rich, flavorful crust.
- Use a Good-Quality Indian Spice Blend: The spice blend is what gives this dish its unique flavor. Be sure to use a blend that you enjoy.
- Let the Quail Braise Low and Slow: Braising the quail low and slow will help tenderize the meat and allow the flavors to meld.
- Garnish with Fresh Herbs: Fresh herbs, such as cilantro or mint, will add a pop of color and freshness to the dish.
Conclusion:
This quail with Indian spices recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The quail is tender and flavorful, and the Indian spice blend gives it a unique and exotic taste. Serve it with rice or your favorite side dish. You can also get creative and use different types of spices to create your own unique flavor profile.
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