Quail and bhuna kitchuri - Indian recipes

Quail and bhuna kitchuri (spiced lentils and rice)

Warm up with this rich, Indian-style dish of spiced lentils and rice with juicy quail in a rich sauce.

Ingredients

For the bhuna kitchuri

• 1 tbsp ghee

• 1 onion, finely chopped

• ½ tsp salt

• 1 tsp finely chopped fresh root ginger

• pinch ground turmeric

• pinch fenugreek seeds

• large pinch kalajeera (black cumin seeds)

• 1 fresh bay leaf

• 1 small cinnamon stick

• 110g/4oz split red lentils (masoor daal), rinsed and drained

• 200g/7oz basmati rice, rinsed and drained

For the pan-fried quail

• 2 quails

• ½ tsp coriander seeds

• 6 cardamom pods, seeds only

• 4 cloves

• 8 black peppercorns

• ½ tsp cumin seeds

• ½ tsp garlic paste (or 1 crushed garlic clove mixed with 1 tsp water)

• ½ tsp ginger paste (or knob of ginger crushed and mixed with 1 tsp water)

• 1 tbsp plain yoghurt

• 4 shallots, roughly chopped

• large knob of butter

• salt and freshly ground black pepper

• 2 tbsp olive oil

For the baby spinach

• 2 tsp oil

• 2 spring onions, thinly sliced lengthways

• 1 garlic clove, thinly sliced

• 250g/9oz baby spinach leaves

For the quails' eggs

• 6 quails' eggs

• 1 tbsp olive oil

• pinch cumin seeds

Preparation method

1. For the bhuna kitchuri, heat the ghee in a large pan over a medium heat and fry the onion and salt together for five minutes until softened. Stir in the ginger, turmeric, fenugreek, black cumin, bay leaf and cinnamon stick and fry, stirring well, for 30 seconds, or until the spices are fragrant.

2. Add the lentils and rice and stir for one minutes, then pour in about 725ml/1¼ pints of water, or enough to cover the mixture. Stir then bring the mixture to a simmer and cook for 15 minutes, until the rice and lentils are tender and the water has been absorbed. Remove the pan from the heat, cover and keep warm.

3. Meanwhile, for the pan-fried quail, spatchcock the quails. Set aside.

   Technique: Spatchcocking chicken and poultry
   Watch technique3:39 mins

4. Dry-fry the spices in a frying pan over a medium heat for 3-5 minutes, stirring continuously, until toasted and aromatic. Tip the toasted spices into a spice grinder and grind to a fine powder. Add the garlic paste, ginger paste, yoghurt and shallots to the grinder and blend to a thick paste.

5. Melt half of the butter in a large, heavy-based frying pan over a medium heat. Add the spice paste and fry for 3-5 minutes, stirring well.

6. Season the spatchcocked quails with salt and freshly ground black pepper. Heat the remaining butter and all of the oil in a separate frying pan over a medium-high heat and fry the quails for 2-3 minutes on each side, until browned on both sides.

7. Transfer the quails to the pan containing the spice paste and add about 120ml/4fl oz water. Bring the water to the boil and cook the quail for ten minutes, turning occasionally, until cooked through. The water should combine with the spices to make a rich, thick sauce as it reduces. Keep warm.

   Technique: Testing whether turkey, chicken and poultry are cooked
   Watch technique0:51 mins

8. For the baby spinach, heat the oil in a pan over a medium heat, add the spring onions and garlic with a pinch of salt and fry for 4-5 minutes, or until softened. Stir in the spinach leaves and cook for 2-3 minutes, or until just wilted. Keep warm.

9. For the quails' eggs, boil the quails' eggs in their shells in a pan of boiling water for three minutes, then drain and transfer to a bowl of cold water. When cool enough to handle, tap them all over and peel away the shells.

10. Heat the olive oil in a small pan over a medium heat and add the cumin seeds and some salt and freshly ground black pepper. Add the peeled eggs and toss around the pan for 1-2 minutes, until lightly browned.

11. To serve, spoon the lentils and rice onto serving plates and top each portion with a spatchcocked quail. Serve the spinach and quails' eggs alongside.