Kalam Polo

METHOD

1. In a large bowl, wash and drain the rice in 2 or 3 changes of water. Add more water to cover and set the rice aside to soak for 1-2 hours.
2. Heat half the oil in a sauté pan over medium flame and sauté the onion until cooked through, 4-5 minutes. Add the meat and sauté, breaking up the larger chunks, until cook through. Remove the onions and meat to a bowl.
3. Add the remaining oil to the sauté pan and sauté the shredded cabbage over medium heat until wilted.
4. Return the meat and onions to the pan and stir in the tomato paste, stock or water, lime juice, cinnamon, saffron and salt and pepper and simmer for 15-20 minutes.
5. Bring a large pot of salted water to a boil. Drain the soaked rice and add it to the boiling water. Return to a boil and cook for 2-3 minutes, then strain through a sieve. Stir about 1/2 cup of the simmering meat into the rice and season with salt.
6. Spread the melted butter over the bottom of the a large pot. Spread half the rice over the bottom of the pot. Add the meat and spread in a second layer over the rice. Top the meat with the remaining rice in a third layer. Pour 1/4 cup water over the rice, and stick 4-5 holes through the rice with the handle of a wooden spoon.
7. Cover the pot tightly with aluminum foil and then with a lid and set over medium-high heat for 2-3 minutes. Then reduce heat to low and simmer slowly for 30-45 minutes. Remove from heat and let rest another 15 minutes.
8. Gently stir the rice and meat together with a large fork. Mound in serving dish and serve the crusty bottom (called the tadig) in a dish on the side.