batair korma

: 679 | : 4 | : 40min | : 7 | : 4.7

  Kitchen Type  :  pakistani
  Spice  :  spicy
  Auther  :  shahid habib
  Post  :  2020-11-20

Short Discription

korma is a dish originated in the pakistan, indian subcontinent, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze.

 

Ingredients of Dish

1 : quail (batair) / 1kg , 2 : yogurt / 400g , 3 : oil / 160ml , 4 : salt / 1 1/2 tsp , 5 : red chili powder / 2tsp , 6 : whole coriander / 1/2tsp , 7 : coriander powder / 1/2tsp , 8 : whole cumin / 1/2tsp , 9 : cumin powder / 1/2tsp , 10 : whole spices powder / 1/2tsp , 11 : turmeric powder / 1/2tsp , 12 : cinnamon stick / 15g , 13 : dried fenugreek / methi / 2tsp , 14 : curry leaves / 3x , 15 : plums / 2x , 16 : fresh onion / 3x small , 17 : kewra water / 2tsp , 18 : ginger / 1inch sliced ,

 

Method of Dish

1: take a large bowl for marination add yogurt and all grounded spices and fresh garlic then mix well.
2: each quail cut in 4pcs.
3: put the quail ( batair ) inside the marination. marinate the quail then cover the bowl and leave for at least 30min in room temperature.
4: put the pan on low heat with 80ml oil and add sliced onion. fry the onion till dark brown. NOTE: do not make high flame.
5: spread the onion on a wide tray and leave it until onions are cool.
6: take a large pan and put on low heat. then add 80ml oil and add also recommended whole spices, fry whole spices 2 min on low heat and then add marinated quail gently into the pan. and also add the rest of the marination mixture and kewra water as well.
7: it will take some 30 min to ready, check the meat if it is soft. then add fenugreek and cook 5-10 min more. done.

BON APPETIT