Saman bil Roz

Quails in Rice

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

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  • 500 g (1 lb) rice, cooked in any way
  • 6 quails
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Clean the birds. In a large pot soften the onion in butter until slightly coloured. Put in the birds with the garlic and sauté, turning them to brown them all over. Sprinkle with cinnamon, salt and pepper and a little lemon juice, add the water and cook for about 15 to 20 minutes, turning the birds over occasionally and adding more water if necessary until the quails are done.

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