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Camel Biryani



  • Serves 6
  • Cooks in 90 mins (30m prep + 60m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Camel |

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large bowl, marinate the camel meat with yogurt, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, cardamom powder, cinnamon powder, ginger, garlic, green chilies, mint leaves, coriander leaves, and salt. Let it marinate for at least 1 hour.
  2. 2.Heat 2 tablespoons of ghee in a large pot over medium heat. Add the sliced onions and cook until golden brown and caramelized. Remove half of the onions and set aside for garnishing.
  3. 3.In the same pot, add the marinated camel meat and cook until browned on all sides.
  4. 4.Add the chopped tomatoes and cook until they soften and release their juices.
  5. 5.Drain the soaked rice and add it to the pot. Stir well to combine with the meat and tomatoes.
  6. 6.Add water and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the flavors have melded together.
  7. 7.In a separate small pan, heat the remaining 2 tablespoons of ghee. Add the reserved caramelized onions and fry until crispy.
  8. 8.Garnish the biryani with the crispy onions and serve hot with raita and pickles.

lightbulb_outline Tips

  • chevron_rightIf you can't find camel meat, you can substitute with beef or lamb.
  • chevron_rightFor a milder biryani, reduce the amount of red chili powder and green chilies.
  • chevron_rightTo make the biryani more fragrant, you can add a pinch of saffron soaked in warm milk before covering the pot to simmer.
  • chevron_rightLeftover biryani can be stored in an airtight container in the fridge for up to 3 days.