QUAILS MANDI

QUAILS MANDi

QUAILS Mandi is a delicious combination of smoked quails and rice. Here are an easy recipe of home-style quails Mandi you can now make at home.

Mandi is a type of biryani dish served with meat that is either quails, chicken or lamb and rice with a unique blend of spices.  Traditionally Mandi is cooked in an underground oven called tandoor oven ( Taboon). This is another version to make the mandi at home on a stovetop. This recipe is helpful for those who do not have an oven at home.

This recipe of quails Mandi is a traditional Arabic dish which you can now make in a home  style way to get the same authentic taste like a restaurant.

Mandi is considered a healthy meal when compared to our traditional Indian biryani, because we use less oil in this recipe.

Quails mandi, a traditional Yemen dish and it's popular among Arab countries. You can now enjoy this popular Arabian food at home by following this simple recipe.

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Course                        MAIN COURSE

🍴Servings                        5

Prep Time                        20 minutes

Cook Time                         1 hour

Marinating Time           30 minutes

🕥ToTAL Time            1 hour 50 minutes

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INGREDIENTS :
FOR QUAILS CHICKEN MARINATION :

Pepper powder     - 1 tbsp        

Cumin powder       - 1/2 tbsp

Green chilli           - 5  ( finely chopped)

Ginger paste          - 1/2 tsp

Garlic paste          - 1/2 tsp  

Kabsa masala       -3/4 tbsp

Kashmiri chilli powder   - 1 tbsp

Chicken stock ( maggie cube )  - 2

Bell pepper (Capsicum) - 1 (finely chopped)

Salt  -  as needed                    

Mint leaves            - 2 tbsp

Coriander leaves - 2 tbsp

Vinegar - 2 tbsp  

Sunflower oil - 1 cup                 

 Red food colour - 1 tsp  

PREPARATION

STEP 1

Clean and wash the quails. Drain the water completely.

STEP 2

Take a biriyani pot, add pepper powder, cumin powder, green chillies, kabsa masala, kashmiri chilli powder, ginger paste, garlic paste, chicken stock(maggie cube), capsicum, mint leaves, coriander leaves, vinegar, red food colour, salt and sunflower oil, mix everything well.

STEP 3

Then add quails and mix well.

    - Refrigerate  for 2 hours-

COOKING METHOD

STEP 1

Take the marinated quail from the fridge.  Put the stovetop on a low flame, close with lid for 10 min.

STEP 2

 After 10 minutes, turn it other side and close the lid for 10 min.

STEP 3
When quails are cooked, switch off the flame. 

 IF THERE IS EXCESS FRIED OIL IN BIRYANI POT, YOU CAN TRANSFER THAT OIL TO ANY OTHER BOWL. NOW THERE IS NO NEED OF THAT FRIED OIL. 

∆ KEEP THE FRIED CHICKEN IN THE SAME POT.

  FOR RICE

SELLA BASMATI RICE - 3 CUP

WATER  - FOR BOILING RICE

CARDAMOM - 4

CINNAMON STICKS - 2 SMALL

CLOVES  - 3

BLACK PEPPER CORNS -1 tbsp

DRIED LEMON - 2 BLACK

SALT

SUNFLOWER OIL - 2 tbsp

CHARCOAL PIECES

OLIVE OIL - FOR CHARCOAL SMOKE

SOAKED SAFFRON  - 1 tbsp

RED FOOD COLOUR  - 1 tsp

∆ TAKE A VESSEL OR POT, ADD enough WATER AND KEEP this TO BOIL.

∆ WHEN WATER BEGAN TO BOIL, YOU CAN ADD CARDAMOM, CINNAMON STICK, CLOVES, BLACK PEPPER CORNS, DRIED LEMON, 2 tbsp OF SUNFLOWER OIL and SALT.

∆ STIR WELL.

∆ DRAIN THE SOAKED BASMATI RICE AND TRANSFER it INTO THE BOILING WATER.

∆ CHECK THE RICE EVERY 2 MINUTES.

∆  WHEN IT COOKED 90% , STRAIN THE RICE INTO A COLANDER.

∆ KEEP ASIDE TO DRAIN WATER FROM RICE.

∆ IN A BOWL, MIX THE FOOD COLOUR WITH LITTLE WATER. KEEP it ASIDE.

ASSEMBLING :

∆ TAKE THE QUAILS FRIED POT, ADD HALF PORTION OF COOKED RICE ON THE TOP OF THE FRIED CHICKEN.

∆ THEN POUR LITTLE SAFFRON AND LITTLE FOOD COLOUR.

∆ ADD REMAINING PORTION OF COOKED RICE. AGAIN POUR SAFFRON AND FOOD COLOUR.

∆  STICK GREEN CHILLIES ON TOP OF THE RICE.

∆ TAKE A SMALL STEEL BOWL AND KEEP IT IN THE CENTRE TOP OF THE RICE.

∆ THEN SWITCH ON THE BURNER. SMOKE THE CHARCOL CUBE IN A HIGH FLAME.

∆ WHEN ALL SIDES OF CHARCOL GET BURNED, TRANSFER THIS IN TO THAT SMALL STEEL BOWL IN THE RICE. THEN POUR 1 TBSP OF OLIVE OIL.

∆ COVER THESE POT WITH AN ALUMINIUM FOIL AND THEN CLOSE WITH A TIGHT LID. OTHERWISE, YOU LOST THE SMOKEY FLAVOUR IN RICE AND CHICKEN.

∆  SWITCH ON  THE BURNER, AND KEEP THESE FOR 10 MINUTES ON A VERY LOW FLAME.

∆ KEEP ASIDE AFTER 10 MINUTES. YOU CAN OPEN THE POT ONLY AFTER 30 MINUTES.

∆  AFTER 30 MINUTES, TRANSFER THE RICE INTO ANOTHER BOWL AND MIX WELL UNTIL IT GETS A VARIETY OF COLOUR. THEN TRANSFER THE QUAILS  TO their TOP.

YOU CAN Serve  IN A SERVING PLATE BY ADDING A PIECE OF QUAILS AND SOME RICE.

The delicious ARABIAN QUAILS MANDI IS READY.

YOU CAN SERVE THESE WITH MANDI SAUCE AND MAYONNAISE.