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Ingredients 17 items

  • 2 tablespoons vegetable oil
  • 8 quails
  • For the rice:
  • 2 tablespoons ghee
  • 2 medium onions or 250 g, cut into slices
  • 1 medium carrot or 150 g, cut into small cubes
  • 2 tablespoons cumin seeds
  • 3 cubes MAGGI Chicken Stock
  • 4.5 cups or 1125 ml water
  • 2.5 cups or 500 g basmati rice
  • For the spicy red sauce:
  • 2 medium or 300 g tomatoes peeled and pureed
  • 2 tablespoons tomato paste
  • 2 cloves garlic crushed
  • 1 teaspoon white vinegar
  • 1 cube MAGGI Chicken Stock
  • 0.58 g chili powder

How to prepare

  1. Heat oil in a large pan and fry quail pieces from both sides until they are golden brown in color from outside and cooked from inside (season quail with salt and black pepper before frying). Remove from oil and set aside.
  2. Heat ghee in a pot and sauté onion slices until they become tender. Add carrot and cumin seeds and stir for seconds.
  3. Add MAGGI Chicken Stock cubes and water. Bring to boil with occasional stirring.
  4. Add the rice and stir occasionally to boil again then cover and let it cook on low heat for 15-20 minutes or until rice is cooked.
  5. Meanwhile, combine all sauce ingredients in a medium saucepan, stir to boil then simmer over low heat for 3-4 minutes or until sauce is slightly thickens. Add the fried quail to the sauce and simmer for few minutes.
  6. Place rice in a serving plate and the quails with the sauce on top.

Nutritional informations

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