Quails With Spicy Red Sauce And Cumin Rice Recipe | MAGGI® Arabia

Quails with Spicy Red Sauce and Cumin Rice

Just a few regular kitchen cupboard ingredients make Quails with Spicy Red Sauce and Cumin Rice. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 2 tablespoons vegetable oil
  • 8 quails washed and cut into halves lengthwise
  • For the rice:
  • 2 tablespoons ghee
  • 2 medium sliced onions or 250 g
  • 1 medium carrot or 150 g cut into small cubes
  • 2 tablespoons cumin seeds
  • 3 cubes MAGGI® Chicken Bouillon
  • 4½ cups water or 1125 ml
  • 2½ cups basmati rice or 500 g
  • For the spicy red sauce:
  • 2 medium tomatoes peeled and pureed or 300 g
  • 2 tablespoons tomato paste
  • 2 garlic cloves crushed
  • 1 teaspoon white vinegar
  • 1 cube MAGGI® Chicken Bouillon
  • ¼ teaspoon chili powder

How to Prepare

  1. Heat oil in a large pan and fry quail pieces from both sides until they are golden brown in color from outside and cooked from inside. (Remember to season quail with salt and black pepper before frying). Remove from oil and set aside.
  2. Heat ghee in a pot and sauté onion slices until they become tender. Add carrot and cumin seeds and stir for seconds.
  3. Add MAGGI®Chicken Bouillon cubes and water. Bring to a boil occasionally stirring.
  4. Add the rice and stir occasionally to boil again.Then cover and let it cook on low heat for 15-20 mins or until rice is cooked.
  5. Meanwhile, combine all sauce ingredients in a medium saucepan, stir to boil,then simmer over low heat for 3-4 mins or until sauce slightly thickens. Add the fried quail to the sauce and simmer for few mins.
  6. Place rice in a serving plate and the quails with the sauce on top.

Nutritional Info

Energy: 556.00 Kcal
Protein: 30.00 g
Carbohydrate: 59.00 g
Fats: 22.00 g

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