Photograph of the finished Kalam polo

Middle East · Cơm bắp cải thịt băm Kalam polo

Kalam polo

2 hr 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 Cabbage Cabbage 2.6 lb
  • Photograph of Lamb Lamb 2.2 lb
  • Photograph of Cinnamon powder Cinnamon powder 0.6 oz
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Onion Onion 2
  • Photograph of Ghee Ghee 9.9 oz
  • Photograph of Saffron threads Saffron threads 1.2 g
  • Photograph of Tomato Tomato 8
  • Photograph of Salt Salt 1.1 oz

Method

  1. 1 Soak the rice in salt water for 3 hours, then boil it for 6 minutes and rinse with cold water.
  2. 2 Shred the cabbage and sauté it in ghee for 12 minutes until the shreds turn brown and become sweet.
  3. 3 Sauté the cabbage until it turns brown, not just soft; that's the step for the caramel flavor.
  4. 4 Sauté the onions with turmeric, then add the minced lamb, cinnamon, and tomatoes and fry for 12 minutes.
  5. 5 Arrange the rice and the cabbage and meat mixture alternately in layers in a pot containing ghee.
  6. 6 Simmer over the lowest heat for 45 minutes without opening the lid, then pour saffron water over it and invert it onto a tray.

With an appliance

  • Pressure cooker 1 hr

    For the filling only: simmer the cabbage and meat in low pressure for 10 minutes; the rice layer should still be kept warm in a regular pot.

Start cooking