Camel Biryani During Festival | Vahchef - VahRehVah

CAMEL BIRYANI
DIRECTIONS:
Camel Meat - 750 gms
Salt - As Per Taste
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - ½ tsp
Garam masala powder - 1 tsp
Water - As Required
Oil - As Required
Almonds - 20 nos.
Cashew nuts - 10 nos.
Raisins - 10 nos.
Cloves - 5 nos
Cinnamon stick - 3 nos
Star anise - 2 nos.
Black cardamom - 3 nos
Maize - 2 nos
Mint leaves - 1 bunch
Coriander leaves - 1 bunch
Green chillies - 5 nos.
Yogurt - 1 cup
Onion - 1 no
Chana dal - 100gms
brown onion - 1 cup
basmati rice - 1 cup
Saffron - ½ tsp
Ghee - 3 tsp
Lime juice - 1 no.
Egg (Boiled) - 3 nos
INGREDIENTS:
Take camel meat in a bowl,and add salt, red chilli powder, cumin powder, garam masala powder marinate it. Steam it for 30-40 minutes.
Now take water in a pan and boil it, then add oil, salt, shahi jeera, soaked basmati rice and let it cook with the lid closed on slow flame. Now strain the excess water form it and keep aside.
Heat ghee in a pan, add oil, almonds, cashew nuts, raisins roast it and transfer into a plate.
In the same pan,add bay leaf, cloves, cinnamon stick, star anise, black cardamom, mint leaves, coriander leaves, green chillies and yogurt. Cook it till it comes to a nice boil and nice aroma comes out of it.
Then add red chilli powder, coriander powder, cumin powder, garam masala, ginger garlic paste, onions, salt, soaked chana dal and let it cook with the lid closed on slow flame.
In this add brown onions, cooked basmati rice,another layer of brown onions, Now add saffron water, ghee. Then put the bowl on a Tawa and cook it on a slow flame.
Heat ghee in another pan, and add camel meat fry it both sides.
Serve the biryani in a plate,top it up with fried nuts, boiled eggs, fried camel meat, lime juice and saffron.
Now the Camel Biryani is ready to serve.

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