Camel Meat & Rice | Arab Recipes | Khaleeji | Camel Meat

camel meat

🥗Healthier: lean beef

💰Cheaper: chicken

Beef provides a similar texture, while chicken is more accessible.

spices

🥗Healthier: herbs

💰Cheaper: mixed seasoning

Herbs can offer flavor with less sodium.

Add 1.7 kg of camel meat to the pressure cooker with 1 teaspoon of salt, 2 bay leaves, 1 teaspoon of peppercorns, 4 green cardamom pods, and 1 whole dried black lime.

Add enough water to cover the meat, secure the lid, and pressure cook for about 8-9 minutes.

Remove the meat and set it aside, keeping the cooking water for later use.

Preheat the oven and place the meat in a roasting tin with a bit of olive oil, roasting for 8-9 minutes.

In a large pot, heat 4 tablespoons of olive oil over medium heat, then add 1 cup of chopped onion and 1 tablespoon of minced garlic, cooking for 4 minutes.

Add 2 cups of chopped fresh tomatoes, 1 teaspoon of turmeric, and 1 teaspoon of green cardamom powder, cooking for 5 minutes until the tomatoes break down.

Stir in 135 grams of tomato paste and cook for another 4-5 minutes.

Wash 3 cups of basmati rice and add it to the pot, stirring for 5 minutes without adding liquid.

Add 6 cups of the reserved cooking water to the pot with the rice, bring to a boil, then reduce heat, cover, and cook until done.

Plate the rice, top with the roasted camel meat, and garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level: