Name: SHOLA-e-DIL
Cook time: 90 min
Total time: 90 min
Yield: 8 servings
Cuisine: Mughlai
Ingredients: 8 no Quails (Cleaned, neck and skin removed, pricked with fork); 2 no Onions (Sliced for layering); 3 no Green Cardamom (Whole); 3 sticks Cinnamon (1 inch pieces); 2 no Black Cardamom (Whole); 2 no Cloves (Whole); 2 no Bay Leaf (Whole); 1 litre Clear Chicken Stock; Butter (for basting); 120 gm Yoghurt (For Marination); 45 gm Ginger Paste (For Marination); 15 gm Ginger Paste (For Marination (listed twice)); 4.5 gm Red Chilli Powder (For Marination); Salt (To taste (For Marination)); 250 gm Chicken Mince (For Filling); 7.5 gm Ginger (For Filling); 1 no Green Chilli (For Filling); 1 no Fresh Red Chilli (For Filling); 8 no Roasted Pistachio (For Filling); 15 gm Toasted Almond Flakes (For Filling); 1.25 gm Black Cumin Seeds (For Filling); 0.75 tsp Black Pepper (For Filling); Salt (For Filling); 75 gm Desi Ghee (For Gravy); 30 gm Ginger Paste (For Gravy); 250 gm Yoghurt (For Gravy); 5 gm Coriander Powder (For Gravy); 3 gm Red Chilli Powder (For Gravy); Salt (To taste (For Gravy)); 45 gm Almond Paste (For Gravy)

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SHOLA-e-DIL — Formulation & Method | CuliNect