Batair Pulao by Chef Gulzar

Ingredients:

• Quail 4-5
• Red chili powder 2 tbsp
• Black pepper 1 tsp
• Coriander powder 1/2 tsp
• Ginger garlic paste 2 tbsp
• Gram flour 3-4 tbsp
• Coriander 1/2 bunch
• Green chilies 2-3
• Mint leaves 1/2 bunch
• Yogurt 1/2 cup
• Orange food color 1 pinch
• Ghee or Oil for fry

For Pulao:

• Sela rice 500 gm
• Yogurt 250 gm
• Onion 2
• Green chili 2-3
• Ginger garlic paste 2 tbsp
• Bay leaves 2-3
• Cloves 4-5
• Black cardamom 3-4
• Cinnamon 2-3 sticks
• Cumin seeds 1 tsp
• Crushed black pepper 1 tsp
• Black pepper 1 tsp
• Ghee 1/2 cup
• Salt to taste
  

Method:

1. For batair: Clean batair, put yogurt and keep it aside.
2. Then wash it.
3. Now make paste of coriander, mint leaves and green chilies.
4. Then put green paste, red chili, black pepper, coriander powder, ginger garlic paste, gram flour and yellow color in mixing bowl, mix it nicely and marinate batair for 30 minutes.
5. For pulao: Put ghee and onion in pan, fry onion until brown and keep it aside.
6. Now put bay leaves, cardamom, cinnamon, cloves and black pepper in this ghee and crackle it.
7. Then add marinated batair and roast with ginger garlic paste.
8. Now put water as required and cook until batair is tendered.
9. When batair tender, strain it, separate stock and waste all spices.
10. Now heat 1/2 cup ghee, add onion and fry until badami color.
11. Now add green chilies, yogurt, black pepper, crushed black pepper and salt and roast it nicely.
12. Then put stock.
13. When stock boils, add rice and batair and mix it.
14. Now simmer rice.
15. When simmer is completed, dish out it.
16. Garnish with brown onion and serve.