👨‍🍳 作り方

1. 1

   Marinate the camel meat with half of the mandi spice mix, salt, grated ginger, and minced garlic. Let it marinate for at least 2 hours, or preferably overnight in the refrigerator.

2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat the camel fat or ghee over medium-high heat. Sear the marinated camel meat on all sides until browned.

3. 3

   Add the chopped onions to the pot and sauté until softened and lightly golden, about 8-10 minutes.

4. 4

   Stir in the tomato puree and the remaining mandi spice mix. Cook for another 5 minutes, stirring occasionally, until the spices are fragrant.

5. 5

   Add enough water to almost cover the meat. Bring to a simmer, then reduce the heat to low, cover tightly, and let it cook for 4-6 hours, or until the camel meat is extremely tender and falling off the bone. Check periodically and add more water if needed to keep the meat moist.

6. 6

   About 30 minutes before the meat is done, rinse the basmati rice and drain well. In a separate pot, heat a little ghee or oil, add the rinsed rice, and sauté for 1-2 minutes.

7. 7

   Carefully remove the tender camel meat from the cooking liquid and set aside. Strain the cooking liquid into the pot with the rice, adding enough to cover the rice by about 1 inch. Add salt to taste. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.

8. 8

   To serve, spread the cooked rice on a large platter. Arrange the tender camel meat pieces on top of the rice. Drizzle the saffron-infused rose water over the meat. Garnish with fresh coriander and toasted almonds.