Al-Ahram Weekly Online 15 - 21 November 2001 Issue No.560
Published in Cairo by AL-AHRAM established in 1875		Current issue | Previous issue | Site map

Baked quails and rice

By Moushira Abdel-Malek

Ingredients:

4 quails
2 cups rice
4 cups whole milk
1/2 cup quail stock
one onion (whole)
2tbsp corn oil
1tbsp corn oil (extra)
2tbsp butter
2tbsp cream
salt + pepper + grated nutmeg + 4 cardamom pods + 2 mastic pods

Method:

Wash quails thoroughly in soap and water. Rinse under running tap water and strain to dry. Season with salt, pepper and a pinch of nutmeg and fold legs. Heat corn oil in a large cooking pan. Throw the mastic pods to melt, then place the quails, stirring them gently to brown slightly. Add boiling water to cover. Add the onion and cardamom. Add more pepper and bring to the boil. Cover and simmer over medium heat until quails are just tender. Remove from stock and reserve half a cup. Place quails in a six-litre oven dish. Add washed rice. Add extra corn oil and butter on top of rice. Bring milk to the boil and season to taste with salt and pepper. Add reserved stock and pour over quails and rice. Cover and allow to stand for 15mn. Preheat oven to 220 degrees C. Remove cover from oven dish. Stir gently to mix (quails will remain on top, floating). Add cream, distributing it evenly on top. Place in oven until goldened on top. Allow to cool for 5mn then serve.

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