Kalam Polo

🛒 Ingredients

• Basmati Rice 100 g · 350 kcal
• Lamb, cubed 120 g · 290 kcal
• Green Beans, trimmed and cut 80 g · 25 kcal
• Onion, chopped 50 g · 20 kcal
• Tomato Paste 15 g · 12 kcal
• Turmeric Powder 2 g · 3 kcal
• Cinnamon Powder 1 g · 2 kcal
• Dried Lime Powder (Limoo Omani) 2 g · 5 kcal
• Vegetable Oil 20 g · 180 kcal

👨‍🍳 Instructions

1. Soak the basmati rice in salted water for at least 30 minutes, then drain thoroughly.
2. In a large pot, heat a tablespoon of vegetable oil over medium heat. Sauté the chopped onion until golden.
3. Add the lamb cubes to the pot and brown them on all sides, then stir in the tomato paste, turmeric, cinnamon, and dried lime powder. Cook for a few minutes.
4. Add the trimmed and cut green beans to the meat mixture, season with salt and pepper, and add a small amount of water. Cover and simmer until the lamb is tender, about 45-60 minutes.
5. Meanwhile, parboil the soaked and drained rice in a pot of boiling salted water for 5-7 minutes, until al dente. Drain well.
6. In a clean large pot, add a few tablespoons of vegetable oil, swirling to coat the bottom. For 'tadigh', you can layer thin slices of potato or a thin layer of rice.
7. Layer half of the parboiled rice over the tadigh layer, then spread the lamb and green bean mixture evenly over the rice. Top with the remaining parboiled rice.
8. Make a few holes in the top layer of rice with the handle of a spoon to allow steam to escape. Drizzle a little more vegetable oil over the rice, then cover the pot with a clean kitchen towel and a tight-fitting lid.
9. Cook over medium-high heat for 10 minutes, then reduce the heat to low and continue to steam for 45-60 minutes, until the rice is fluffy and a crispy 'tadigh' forms at the bottom.
10. Serve Kalam Polo immediately, gently mixing the layers and breaking up the 'tadigh' to serve alongside.