Huma's Kabuli Pulao - using Batyr

Huma’s Kabuli Pulao - using Batyr (quails) for 15 people. A delicacy that will make your guests remember the meal for days and years to come ✨💕👩‍🍳

Ingredients:-

- 18 Batyr quails (totally love these little birds) ❤️
- 5 cups basmati rice
- 2 large onions, thinly sliced
- 1 cup cooking oil
- 1 cup chopped carrots
- 1 cup raisins
- 1 cup slivered almonds
- 1 tbsp sugar
- 1 tbsp cinnamon
- 1 tbsp cumin

- 1 tbsp black pepper
- Salt to taste
- Water as needed
- Ghee for frying
- yellow food color diluted in 1tbs of kewra water or rose water














Instructions:-
1. Clean and rinse the quails thoroughly. In a pot, semi-cook the quails in water with spices (cinnamon, cumin, cardamom, black pepper) until they are partially cooked. Remove the quails from the pot and set aside. Keep the broth for cooking the rice.
2. In the same pot with the quail broth, add the basmati rice. Cook the rice in the flavored broth until it is fluffy and fully cooked. Adjust the seasoning with salt if needed. Once cooked sprinkle the yellow kewra water and let it simmer while completely covered tight.
3. In a separate pot, heat ghee and fry the semi-cooked quails until they are nicely browned and crispy on the outside. Set aside.
4. Once the rice is cooked and the quails are fried, plate the rice on a serving dish. Place the fried quails on top of the rice.
5. Garnish the Kabuli Pulao with shredded carrots sautéed in a teaspoon of sugar, fried raisins, fried slivered almonds. You can also sprinkle some of the fried onions on top for added flavor and texture.
6. Serve the Kabuli Pulao hot, allowing your guests to enjoy the delicious flavors and textures of the dish.
Enjoy and count your praises 😇