Step 1

For the spice rub, combine all ingredients and 1 tsp salt flakes in a large bowl.

Step 2

Pat quails dry with paper towel, add to spice rub and massage until well coated. Chill for 2 hours or overnight. Stand at room temperature for 20 minutes before cooking.

Step 3

For the pilau, heat ghee in a medium saucepan over medium-high heat. Add onion, garlic and cardamom, and cook, stirring occasionally, for 5 minutes or until onion starts to caramelise. Add cumin and coriander, and cook, stirring constantly, for 3 minutes or until fragrant. Add rice, sultanas, saffron and stock, and bring to the boil. Cover, reduce heat to low and cook, without disturbing, for 12 minutes. Remove from heat and stand, covered, for 10 minutes. Uncover and stir with a fork.

Step 4

Meanwhile, half-fill a deep-fryer or large saucepan with oil and heat to 170°C (a cube of bread will turn golden in 2 minutes when the oil is hot enough). In batches, deep-fry quail, turning halfway, breast portions for 31/2 minutes and leg portions for 2 minutes, or until cooked through. Remove with a slotted spoon and drain on paper towel.

Step 5

Top rice with coriander and cashews, and serve with quail.