Camel Meat Feast: Biryani, Nihari, Karahi, Dum Pukht & Mandi at Desi Foods
Summary
- This video showcases the extensive preparation of a grand camel meat feast at Desi Foods restaurant, featuring traditional Pakistani dishes like Biryani, Nihari, Karahi, Dum Pukht, and Mandi, from the fresh butchering of camels to the final serving of flavorful meals.
All Ingredients - Camel Meat Preparation
- Camel 2
- Camel meat Large quantity
All Ingredients - Camel Dum Pukht
- Camel fat Some
- Camel meat (on bone) Large quantity
- Ginger Sliced
- Garlic Cloves
- Green chilies Some
- Onions Sliced
- Salt To taste
- Water Sufficient
All Ingredients - Camel Nihari
- Cooking oil Some
- Onions Sliced
- Ginger-garlic paste Some
- Red chili powder Some
- Nihari masala Some
- Water Sufficient
- Camel meat (pre-cooked) Large quantity
- Milk Some
- Desi ghee Some (for tadka)
- Fried onions Some (for tadka)
- Red chili paste Some (for tadka)
- Ginger Julienned (for garnish)
- Green chilies Sliced (for garnish)
- Lemon Slices (for garnish)
All Ingredients - Camel Pulao
- Cooking oil Some
- Whole spices (green cardamom, black cardamom, star anise, cloves, black pepper) Some
- Green chilies Some
- Mint leaves Chopped
- Lemon slices Some
- Salt To taste
- Pre-cooked camel meat Large quantity
- Water Sufficient
- Basmati rice Large quantity (soaked)
- Fried onions Some
- Garam masala Some
All Ingredients - Camel Biryani
- Cooking oil Some
- Tomatoes Chopped
- Biryani masala Some
- Yogurt Some
- Pre-cooked camel meat Large quantity
- Green chilies Some
- Mint leaves Chopped
- Coriander leaves Chopped
- Lemon slices Some
- Fried onions Some
- Water Sufficient
- Basmati rice Large quantity (partially cooked)
- Orange food color Some
All Ingredients - Camel Mandi
- Cooking oil Some
- Mandi masala Some
- Pre-cooked camel meat Large quantity
- Water Sufficient
- Basmati rice Large quantity (partially cooked)
Tools You'll Need
- Pot
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Camel Slaughter and Butchering
Two camels are brought to the butchering area. The butchering process begins, with the camel meat being expertly cut into large pieces and then smaller, manageable portions for cooking. The meat is then packed into bags.
Step 2: Meat Delivery to Kitchen
The freshly butchered camel meat, packed in bags, is transported to the restaurant kitchen and weighed on a scale. The total weight is noted as 83.60 kg.
Step 3: Prepare Camel Dum Pukht
Heat some camel fat in a large pot over high flame. Add large pieces of camel meat and sliced ginger. Then add green chilies, garlic cloves, and sliced onions. Season with salt and add sufficient water. Cover the pot and let it cook on dum (slow cook).
Step 4: Prepare Camel Nihari
Heat cooking oil in a separate pot. Add sliced onions and fry until golden. Add ginger-garlic paste, red chili powder, and nihari masala. Cook the spices with some water. Add pre-cooked camel meat and milk. Prepare a tadka () with desi ghee, fried onions, and red chili paste, then pour it over the nihari. Garnish with ginger, sliced green chilies, and lemon slices.
Step 5: Prepare Camel Pulao
Heat cooking oil in a large pot. Add whole spices, green chilies, mint leaves, and lemon slices. Add pre-cooked camel meat, water, and salt. Bring to a boil, then add soaked basmati rice. Cook until the rice is partially done. Add fried onions and garam masala. Cover the pot and cook on dum until the rice is fully cooked and fluffy.
Step 6: Prepare Camel Biryani
Heat cooking oil in a large pot. Add chopped tomatoes and cook until softened. Add biryani masala and yogurt, stirring well. Add pre-cooked camel meat, green chilies, mint leaves, coriander leaves, lemon slices, and fried onions. Add water and cook the mixture. Layer the partially cooked basmati rice over the meat mixture. Drizzle orange food color over the rice. Cover the pot and cook on dum until the biryani is fragrant and the rice is perfectly cooked.
Step 7: Prepare Camel Mandi
Heat cooking oil in a large pot. Add Mandi masala and pre-cooked camel meat. Add water and bring to a boil. Add partially cooked basmati rice. Cover the pot and cook on dum until the rice is tender and infused with flavor.
Step 8: Serving the Feast
The various camel meat dishes, including Biryani, Nihari, Karahi, Dum Pukht, and Mandi, are served hot to customers. Each dish is garnished appropriately and presented for a delightful dining experience.
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