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Lagan ke Bater By Chef Pankaj Bhadouria

Lagan ke Bater

Lagan Ke Bater is a unique non-vegetarian dish from Lucknow. Chef Pankaj Bhadouria shares the recipe for this Nawabi dish.
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Cooking Time

30-35 Min

Meal Type


Preparation Time

10-15 Min



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  • For Lagan ke Bater

    • 500 gms quail meat

    • 1 tbsp garlic paste

    • ½ tbsp cloves powder

    • 1 cinnamon stick

    • 4 green cardamom

    • 1 black cardamom

    • 1 blade mace

    • ½ tsp nutmeg

    • water as required

    • 1 tbsp cuddapah almond

    • ¼ cup poppy seeds

    • ¼ cup desiccated coconut

    • 10-12 almonds

    • 10-12 pistachios

    • water as required

    • ½ cup curd

    • 1 tbsp fried onion paste

    • 1 tbsp ginger paste

    • ½ tsp saffron

    • 1 tbsp screw pine water

    • salt to taste

    • 4 tbsp ghee

    • pistachios for garnish

    • almond flakes for garnish

    • coriander sprig for garnish


  1. 1

    Marinate the quail meat with garlic paste and powdered cloves and keep it aside.
  2. 2

    In a blender, blend cinnamon sticks, green and black cardamoms, blade mace and nutmeg using some water. strain the masala and set it aside.
  3. 3

    In a pan, dry roast some cuddapah almonds till they splutter. Switch the flame off and add some poppy seeds.
  4. 4

    Roast desiccated coconut and set aside.
  5. 5

    In a mixer jar, add peeled and blanched almonds, peeled pistachios and make a paste out of it using some water.
  6. 6

    In a bowl, add curd, brown onion paste, ginger paste, garam masala paste, nuts paste, saffron, screw pine water, salt and whisk it well.
  7. 7

    Marinate the meat with the masala paste and set it aside for 30 minutes.
  8. 8

    Heat ghee in a lagan, add the marinated meat along with the masala and saute.
  9. 9

    Cover and cook on a low flame for 30 minutes.
  10. 10

    Garnish with finely chopped pistachios, almonds flakes and fresh coriander leaves.

Lagan Ke Bater is a non-veg dish made with Bater meat (Quail Meat). This traditional dish is a part of Awadhi cuisine.

In this recipe, quails are slow-cooked in Dum with lots of spices and a paste of dry roasted Cuddapah almonds, poppy seeds, desiccated coconut, almonds and pistachios. Infused with saffron and garnished with pistachios, the Lagan Ke Bater is a medley of different tastes and flavours.

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