Photograph of the finished Estamboli polo

Middle East · Cơm cà chua thịt băm Estamboli polo

Estamboli polo

1 hr 40 min Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 1.4 lb
  • Photograph of Lamb Lamb 2.2 lb
  • Photograph of Tomato Tomato 16
  • Photograph of Thick tomato passata Thick tomato passata 6.3 oz
  • Photograph of Potato Potato 1.6 lb
  • Photograph of Onion Onion 2.4
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Ghee Ghee 9.9 oz
  • Photograph of Cinnamon powder Cinnamon powder 0.6 oz
  • Photograph of Salt Salt 1.1 oz

Method

  1. 1 Soak the rice in salt water for 3 hours, then drain it. For this dish, the rice is not pre-boiled.
  2. 2 What sets it apart from other layered polo dishes is that they're cooked together in one pot from the beginning; it's like everyday home-cooked rice.
  3. 3 Sauté the onions with turmeric, then add the minced lamb and fry for 8 minutes.
  4. 4 Add chopped tomatoes, tomato sauce, and cinnamon, then cook for 12 minutes until thickened.
  5. 5 Arrange potato slices to cover the bottom of the pot containing the ghee used for tahdig, then pour the rice and sauce over them.
  6. 6 Pour in hot water equal to one and a half times the amount of rice, cook for 15 minutes, then simmer on the lowest heat for 30 minutes.

With an appliance

  • Pressure cooker 50 min

    Cook under high pressure for 8 minutes, then release quickly; the tahdig bottom of the potato won't be as crispy as in a regular pot, so pan-fry for another 5 minutes.

Start cooking