Whole partridge

Use the same weight; it is closer in gamey flavour but needs 10–15 minutes longer cooking.

Use the same weight in pieces; it is much milder and needs 10–15 minutes longer, so check until tender.

Use 2–3 quail per partridge by weight; they are smaller, so reduce cooking time by about 10 minutes.

Use the same weight; cut into cubes and simmer for 10–12 minutes in the partridge-style gravy.

Use the same weight; parboil and simmer for 15–20 minutes until the masala is absorbed.

Use the same weight; add in the last 8–10 minutes so they do not release too much water.