
- 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