👨‍🍳 Instructions

1. 1

   Prepare the Rice: Rinse the Basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in warm water with a pinch of salt for at least 30 minutes. This helps the grains cook evenly and become fluffy.

   ⏱️ 30 minutes (soaking)
2. 2

   Cook the Meat Mixture: Heat 2 tablespoons of oil or ghee in a large skillet or pot over medium-high heat (190°C / 375°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the ground beef and break it up with a spoon. Cook until browned and no pink remains, about 8-10 minutes. Drain off any excess fat.

   ⏱️ 15 minutes
3. 3

   Add Flavor to the Meat: Stir in the tomato paste, turmeric powder, and cinnamon powder. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant. This step is crucial for developing a deep flavor. Season generously with salt and black pepper.

   ⏱️ 5 minutes
4. 4

   Incorporate Green Beans: Add the trimmed and cut green beans to the skillet. Stir well to coat them with the meat and tomato mixture. Add about 1/4 cup of water, cover, and simmer over low heat for about 15-20 minutes, or until the green beans are tender-crisp. They should retain a slight bite and vibrant green color.

   ⏱️ 20 minutes
5. 5

   Parboil the Rice: Bring a large pot of salted water to a rolling boil (enough water to generously cover the rice). Drain the soaked rice and add it to the boiling water. Boil for 5-7 minutes, or until the rice grains are partially cooked (al dente) and have elongated. They should still have a slight chew. Drain the rice immediately in a fine-mesh sieve.

   ⏱️ 10 minutes
6. 6

   Assemble the Loobia Polo: In the same large pot (or a clean one), heat the remaining 1 tablespoon of oil or ghee over medium heat. You can optionally create a layer of thinly sliced potatoes or bread at the bottom of the pot to form a crispy 'tahdig' (rice crust). Spoon about one-third of the parboiled rice into the pot. Top with half of the green bean and meat mixture. Repeat with another third of the rice and the remaining meat mixture. Finish with the last third of the rice, creating a mound in the center.

   ⏱️ 10 minutes
7. 7

   Steam the Rice: Create steam holes in the rice mound by poking a few channels with the handle of a wooden spoon. Wrap the lid of the pot tightly with a clean kitchen towel or cheesecloth to absorb excess steam. Place the lid on the pot and cook over medium-low heat for 5 minutes, allowing steam to build. Then, reduce the heat to the lowest setting and steam for at least 1 hour, or until the rice is fully cooked, fluffy, and has developed a beautiful aroma. The towel prevents condensation from dripping onto the rice.

   ⏱️ 1 hour 5 minutes
8. 8

   Serve: Gently fluff the rice with a fork, mixing the layers slightly. Serve hot, garnished with fresh herbs if desired. The tahdig, if made, should be carefully removed and served alongside.

   ⏱️ 5 minutes