Hyderabadi Bater (Quail) Biryani
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 300 grams Whole Farmed Quail (Bater)
  • 250 grams long grain Basmati rice. Soak rice in water for 30 minutes
  • ½ tsp. Turmeric Powder
  • 1 -1/2 tsp. Byadagi Red Chili Powder
  • 1 tbsp. Ginger Garlic juice. (Grind Ginger and Garlic into a fine paste. Run this paste through a strainer to extract its juice.)
  • 1 Lemon Juice
  • Spices required to flavor the rice: 4 Cloves, 1 inch Cinnamon Stick, 4 Green Cardamom, 2 Bay Leaf
  • ⅓ Cup Curd (Whisked)
  • 1 tsp. Garam Masala Powder
  • 2-3 tbsp. Clarified Butter (Ghee)
  • Few Saffron Strands soaked in ¼th Cup Milk
  • Fried Onions made of 250 grams Onions
  • ¼th Cup Fresh Coriander Leaves
  • ¼th Cup Fresh Mint Leaves
  • Cooking Oil
  • Salt
  1. Make gashes on all the Quails. In a large bowl, put ginger-garlic juice, lemon juice, Turmeric Powder and Red Chili Powder,1 tsp. Salt and mix well.
  2. Add Quails and coat well with the masala paste. Keep the Quails marinated for 30 minutes.
  3. Boil 1 liter water in a pan. Add ½ tsp. Salt, Cloves, Cardamom, Cinnamon, Bay leaf and 1 tsp. Cooking Oil. Allow water to boil.
  4. Now add soaked rice and cook until rice is almost cooked (80%). After 4-5 mins, turn off the heat and pass through a strainer. Spread the cooked rice in a large plate and allow it to cool completely.
  5. Heat 4-5 tbsp. Oil in a pan and add marinated quails with the marinade. Fry until it becomes slightly brown in color.
  6. Flip over when the underside gets browned (5 mins) and fry until it turns brown from the other side.
  7. Remove the quails leaving the masala in the pan. Now add whisked curd. Keep stirring while you gradually add curd into the pan and allow it to simmer.
  8. As Curd begins to simmer, add Garam Masala, Salt to taste, fried Onions- ⅔rd of the total quantity used in the recipe. Crush and put the fried Onions in the gravy and mix well.
  9. Put the fried quails back in the gravy. Add 1 cup Water. Cover and cook the quails until it's completely done on reduced heat. Quails get cooked in about 15 mins. Small amount of excess gravy will be used while we layer up the biryani. Now switch off the heat.
  10. Take a heavy bottomed pan for the layering. Brush with Ghee and add cooked quails. Pour Masala on top and spread evenly. Put half quantity Rice and spread evenly. Add chopped coriander leaves, mint leaves, fried onions, ghee and saffron milk. This completes first layer. For second layer, spread remaining rice, coriander leaves, mint leaves, fried onions, saffron milk and ghee. This completes the final layer.
  11. Spread the wheat dough on the lid that will be used to seal the Biryani pot. Seal the Pot. Meanwhile heat an iron griddle
  12. Put Biryani Pot on direct high heat for 2 minutes. Transfer this Pot now on the iron griddle. Place some weight on Biryani pot. On medium heat, cook for 10-12 minutes. After 12 minutes, give some standing time and now Biryani is ready to serve.
  13. Exotic Hyderabadi Bater Biryani
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/hyderabadi-bater-quail-biryani/