Ingredients
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For Camel Meat:
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500 gm Camel Meatcut into chunks
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1 Large Onionfinely chopped
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3 Cloves Garlicminced
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1 tbsp Gingergrated
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2 Tomatoesdiced
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1 Cup Yogurt
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3 Cups Camel Broth
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1 tsp Cumin (Zeera)ground
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1 tsp Coriander seeds (Sabut Dhaniya)ground
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1 tsp Turmeric Powder
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1 tsp Cinnamon Powder
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½ tsp Cloves Powder
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½ tsp Black Pepper Powder
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Acc. To Taste Salt
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2 tbsp Olive Oil
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For Garnish Fresh Coriander
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For Basmati Rice:
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2 Cups Basmati RIcerinsed and soaked
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1 Large Onionfinely chopped
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2 Cloves Garlicminced
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1 tbsp Gingergrated
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2 tbsp Butteror oil
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1 tsp Cumin (Zeera)
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1 tsp Cumin Powder
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1 tsp Coriander Powder
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½ tsp Turmeric Powder
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½ tsp Red Chili Powder
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1 tsp Garam Masala Powder
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1 Cinnamon Stick
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4-5 Cloves
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4-5 Black Cardamom
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1 Bay leaf
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4 Cups Camel Brothor water
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Acc. To Taste Salt
Description
Camel Meat & Rice is a rich and aromatic dish, traditionally enjoyed in Middle Eastern and North African cuisines. The tender camel meat is simmered with fragrant spices and then combined with perfectly cooked rice to create a hearty and satisfying meal. To complement the rich flavors of camel meat, spicy basmati rice adds a delightful kick.
Serve this spicy basmati rice alongside tender camel meat for a hearty and aromatic meal.
Here’s an exotic Camel Meat & Rice dish, a perfect blend of tender meat and aromatic rice;
Directions:
- Heat the olive oil in a large pot over medium heat.
- Add the onions, garlic, and ginger, sautéing until the onions are translucent.
- Add the camel meat, cooking until browned on all sides.
- Stir in the tomatoes and yogurt, cooking for 5 minutes.
- Add the cumin, coriander, turmeric, cinnamon, cloves, black pepper, and salt, and cook for another 2 minutes to toast the spices.
- Pour in the broth, bring to a boil, then reduce to a simmer.
- Cover and cook for 1.5-2 hours, or until the camel meat is tender.
- In a separate large pot, heat the butter or oil over medium heat. Add the cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf.
- Sauté for 1-2 minutes until fragrant.
- Add the chopped onions to the pot and cook until they turn golden brown.
- Add the garlic and ginger, sautéing for another minute.
- Stir in the ground cumin, coriander, turmeric, chili powder, and garam masala, and cook for another 1-2 minutes to toast the spices.
- Add the drained basmati rice, stirring to coat the grains with the spice mixture.
- Pour in the water or broth and add salt to taste. Bring to a boil.
- Once the mixture reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Remove the pot from heat and let it sit covered for an additional 5 minutes.
- Once the meat is tender, mix the cooked rice into the pot.
- Stir well to combine and heat through.
- Garnish with fresh coriander and serve hot.
