Tamarind glazed quail with pine nut and basil rice with roast gravy

This is a take on the traditional roast. The tamarind in this recipe blends well with the quail, giving it a totally different dimension, and the pine nut and basil rice is a sure cracker.Preparation time: 40 minutesCooking time: 30 minutesServes: 4Ingredients:4 quails, with the skin on1 tsp ginger garlic paste6 cloves2 bay leaf4 whole garlic cloves, crushedRoughly cut onions, celery, tomatoes, and carrots for roasting1 medium onion, quartered2 stalk of celery, roughly chopped2 tomatoes, quartered1 carrot, sliced thicklyFor the marinade3 tbsp tamarind paste2 tsp salt2 tsp sugar1 tbsp vegetable oil2 tsp red chilli powderFor the pine nut and basil rice250 gm steamed basmati rice1 tbsp basil paste or basil pesto2 tbsp pine nuts, roasted1 medium red onion, chopped1 tsp cumin seeds1 tsp salt1 tbsp olive oil8-10 basil leaves, shredded1 ) In a bowl mix the tamarind, salt, sugar, oil, red chilli powder, and ginger garlic paste. Rub the marinade well onto the quails, and also under the skin without damaging them.2) In a baking tray spread the roughly cut vegetables with cloves, bay leaf, and crushed garlic. Place the quails on the vegetables and roast for 20–25 minutes at 180°C in a pre-heated oven. Remove the quails, and keep them warm.[caption id="attachment_8709" align="alignleft" width="380" caption="Tamarind glazed Quail with Pine nut and Basil rice with roast gravy. Image courtesy Random House India. "][/caption]3 For the gravy, put all the vegetables along with the juices of the baking tray in a pan. Add 50 ml of water and reduce by three-fourths, simmering slowly. 4) Check and adjust seasoning, and strain when the sauce is thick enough to coat the back of a wooden spoon.5) For the rice, heat the oil in a pan. Add the cumin seeds and let it crackle, and then add in the onions. Cook till they are translucent.6) Add in the basil paste, and take off the heat. Now add in the rice, pine nuts, and sprinkle the salt. Toss with the basil leaves.7) To serve, place the roasted tamarind glazed quail over a bed of rice with the gravy on the side. Recipe courtesy: Cinnamon Club: Indian Cuisine Reinvented, published by Random House India; priced at Rs 899. For more recipes, get the book authored by Vivek Singh with Abdul Yaseen and Hari Nagaraj.