Kalam polo

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.