Step-by-Step Instructions

1. 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.

2. 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.

3. 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).

4. 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 (tempering) with desi ghee, fried onions, and red chili paste, then pour it over the nihari. Garnish with julienned ginger, sliced green chilies, and lemon slices.

5. 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.

6. 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.

7. 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.

8. 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.