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quail-egg-biryani-recipe

Quail Egg Biryani

A delicious and unique twist on traditional biryani, using quail eggs for a rich and flavorful dish.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 2 cups Basmati Rice soaked for 30 minutes
  • 12 Quail Eggs boiled and peeled
  • 2 tablespoon Ghee
  • 1 cup Onions thinly sliced
  • 2 teaspoon Ginger Garlic Paste
  • 1 cup Tomatoes chopped
  • 1 cup Yogurt
  • 1 teaspoon Turmeric Powder
  • 2 teaspoon Red Chili Powder
  • 1 teaspoon Garam Masala
  • 1 cup Mint Leaves chopped
  • 1 cup Coriander Leaves chopped
  • 2 cups Water
  • to taste Salt

Instructions 

  1. 1. Wash and soak the basmati rice for 30 minutes. Drain and set aside.
  2. 2. Heat ghee in a large pot. Add sliced onions and fry until golden brown.
  3. 3. Add ginger garlic paste and sauté for a minute.
  4. 4. Add chopped tomatoes and cook until they turn soft.
  5. 5. Add yogurt, turmeric powder, red chili powder, and garam masala. Cook for a few minutes.
  6. 6. Add the boiled quail eggs, mint leaves, and coriander leaves. Mix well.
  7. 7. Add the soaked rice and water. Season with salt to taste.
  8. 8. Bring to a boil, then reduce the heat to low. Cover and cook until the rice is done.
  9. 9. Fluff the rice with a fork and serve hot.

Nutritional Value

Calories: 450kcal | Carbohydrates: 60g | Protein: 15g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 200mg | Sodium: 600mg | Potassium: 400mg | Fiber: 5g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 3mg

Keywords

Biryani, Quail Egg, Rice
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