How to make Dum Ka Bater -
Mouth watering Quail preparation, steam cooked in exotic gravy of cashewnut and saffron along with various spices.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ouail, Tomato Paste (टमाटर /टोमाटो पेस्ट )
Cuisine : Hyderabadi
Course : Main Course Chicken
You can also find more Main Course Chicken recipes like Chilli Chilli Chicken Chicken Breast Veronique Chicken Pie With Tomatoes And Olives Dum Ka Murgh
Dum Ka Bater Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dum Ka Bater Recipe
Ouail 12 pieces
Tomato Paste 3 tablespoons
Red chilli powder 1 tablespoon
Turmeric powder 1 1/2 teaspoons
Coriander powder 2 tablespoons
Garam masala powder 1 1/2 teaspoons
Oil 2 tablespoons
Onion sliced 2
Tomato paste 1/2 cup
Cashewnut paste 2 tablespoons
Milk 2 tablespoons
Saffron (kesar) a few strands
Salt to taste
Method
Step 1
Clean quails and make incisions all over. Rub with the mixture of two tablespoon of ginger paste, two tablespoon of garlic paste, red chilli powder, turmeric powder, coriander powder and garam masala powder. Leave aside for thirty minutes.
Step 2
Cook marinated quails in sufficient water till the quails are soft. Preheat oven to 175º C. Heat oil. Add sliced onions and cook to a golden brown. Add remaining ginger and garlic and tomato pastes. Stir for a minute, add quail pieces with marinade.
Step 3
Continue cooking till oil begins to separate. Add cashew nut paste. Add half a cup of water, mix well and cook for two to three minutes. Dissolve saffron in milk and add. Adjust salt. Transfer to a handi. Seal the handi and place in the preheated oven at 175º C for ten to fifteen minutes.
Step 4
Remove from oven and serve hot.
Nutrition Info
Calories : 1224 Kcal
Carbohydrates : 36.3 gm
Protein : 165.4 gm
Fat : 46.4 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
