I have smoked the quail with lemon tea,demerara sugar and basmati rice before roasting it in the oven. It imparted a beautiful flavor and fragrance to the meat. The smoking part isn’t difficult at all so please do not skip the step.The stuffing is with long grain rice, nuts and raisins. So each quail can be served as a complete meal.
Quails are not easily available in the local markets as poultry. I ordered fresh quails from an online store FishandMeat which caters to people in Hyderabad.They have an impressive array of fresh seafood and meats.The quails came clean,dressed and neatly packed in airtight containers. The meat looked fresh and tender. When the ingredients are fresh and of good quality,it makes cooking interesting because you know the final product is going to be worth the effort.
Smoked and Stuffed Quail
- Lemon tea 1 tbsp.
- Demerara sugar 2 tbsp.
- Basmati rice 2 tbsp.
- 8 small quails
- oil for brushing
Line a wok with aluminium foil. Put tea,sugar and rice on it.Brush the quails with oil and place on a wire rack.Place this rack in the wok and cover it tightly with a lid or foil.Turn on heat. Let it smoke for 10 minutes. Turn off heat and leave covered until you prepare the marinade.
- 2 tbsp. pomegranate molasses
- 4 tbsp. honey
- salt to taste
- 1-2 tsp. red chilli powder
- 2 tbsp. ginger garlic paste
- 1 tsp. garam masala(cloves,cinnamon,cardamom)
- juice of 2 lemons
- 2 tsp. olive oil
Mix all the ingredients and brush the marinade on the smoked birds inside out.Leave it to marinate for at least 4 hours.
- 1 cup basmati rice washed ,soaked and cooked with salt
- 1 tbsp. ghee
- 8 almonds halved
- 8 cashewnuts halved
- 2 tbsp. raisins
- 1 tbsp. fried/caramelized onions
Heat ghee in a pan. Saute the nuts and raisins till golden in color. Add the fried nuts and onions to the cooked rice and mix well. Use this as a stuffing. Spoon this mixture in the quail cavity and secure it with a thread.
Step four- Roasting:
Preheat the oven to 190ºC. Remove the marinated quails from the fridge and let them come to room temperature. Brush a baking tray with oil and place the stuffed quails on it. Roast in the middle rack for 10-15 minutes. Serve warm.