Discover how to make traditional Majboos with grilled camel meat, a rich and flavorful Middle Eastern dish. Follow this detailed recipe to create a hearty meal featuring spiced basmati rice and tender, marinated camel meat, perfect for a special occasion or cultural feast.

Majboos with Grilled Camel Meat Recipe

Majboos (also known as Machboos) is a traditional Middle Eastern rice dish, similar to biryani, but with unique spices and flavors. When paired with grilled camel meat, it becomes a rich and hearty meal that showcases the cultural flavors of the Arabian Peninsula.

Ingredients

For the Camel Meat:

• 1 kg camel meat (preferably shoulder or leg)
• 4 cloves garlic (minced)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground black pepper
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• Salt to taste
• Juice of 1 lemon

For the Majboos Rice:

• 2 cups basmati rice (washed and soaked for 30 minutes)
• 1 large onion (finely chopped)
• 3 cloves garlic (minced)
• 2 tbsp ghee or clarified butter
• 2 tomatoes (chopped)
• 1 green chili (optional, for heat)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground black pepper
• 1 tsp ground cardamom
• 1 bay leaf
• 4 cups chicken or beef broth
• Salt to taste
• Fresh cilantro and mint for garnish
• Fried onions and toasted nuts for garnish (optional)

Instructions

Preparing the Grilled Camel Meat:

1. Marinate the Camel Meat:
   • In a large bowl, mix the minced garlic, olive oil, ground cumin, coriander, black pepper, turmeric, cinnamon, cardamom, salt, and lemon juice.
   • Rub this marinade all over the camel meat, ensuring it’s well coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
2. Grill the Camel Meat:
   • Preheat your grill to medium-high heat.
   • Grill the camel meat on each side for 8-10 minutes, depending on the thickness, until it reaches your desired level of doneness. Camel meat is lean, so be careful not to overcook it.
   • Once cooked, remove from the grill and let it rest for 5-10 minutes before slicing.

Preparing the Majboos Rice:

1. Sauté Aromatics:
   • In a large pot, heat the ghee or clarified butter over medium heat. Add the chopped onions and sauté until golden brown.
   • Add the minced garlic and sauté for another minute.
2. Add Spices and Tomatoes:
   • Stir in the ground cumin, coriander, cinnamon, turmeric, black pepper, cardamom, and bay leaf. Cook for a minute until fragrant.
   • Add the chopped tomatoes and green chili (if using). Cook until the tomatoes soften and release their juices.
3. Cook the Rice:
   • Drain the soaked rice and add it to the pot. Stir to coat the rice with the spice mixture.
   • Pour in the broth, season with salt, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is fully cooked and the liquid is absorbed.
4. Rest the Rice:
   • Once the rice is cooked, remove it from the heat and let it sit, covered, for another 5 minutes to allow the flavors to meld.

Serving the Majboos with Grilled Camel Meat:

1. Plate the Dish:
   • Fluff the rice with a fork and transfer it to a large serving platter.
   • Arrange the grilled camel meat slices on top of the rice.
2. Garnish and Serve:
   • Garnish with fresh cilantro, mint, fried onions, and toasted nuts if desired.
   • Serve hot with a side of yogurt or a fresh salad.