Kalam Polo (Cabbage Rice) Recipe
| Prep Time | 15 Minutes |
| Cook Time | 80 Minutes |
| Servings |
People
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Ingredients
- 400 gr ground veal beef
- 500 gr shredded white cabbage
- 2 cups rice
- 1 large onion finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon turmeric salt and pepper (to your taste)
- 2 tbsp of brewed saffron
- 2 tbsp coconut oil or oil of your choice
Ingredients
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Instructions
- Wash & soak rice in water, add 1 tbsp salt and set aside for at least 1 hour.
- In a big bowl mix ground beef, grated onions, salt and pepper. Mix well by hand and make mini meatballs. Put the bowl in fridge for about. 30 minutes
- Add 1 tbsp of oil into a large pan and pour shredded cabbage. Fry until they become soft, then add 1 tbsp of brewed saffron. This may take 5-8 minutes. Set the pan aside.
- In another pan pour 1 tbsp oil and sauté chopped onions over medium heat until turns golden. Add ground beef and stir very well. fry until they brown on all sides. Now its time to add all the spices.
- After 2-3 minutes add tomato paste and stir. You can mix fried shredded cabbage when tomato paste is mixed with all the ingredients.
- In a large pot bring 6 cups of water to boil. Drain rice and pour into the boiling water. Bring water back to boil for 6 minutes. This is a very important stage, you should test rice to see if it is ready. Rice should be firm in the center and soft on the outside. Drain and rinse with cool water.
- Wash the pot and add oil. Pour a layer of rice into the pan, then a layer of meat & shredded cabbage, another layer of rice, continue doing this until you use all rice. Sprinkle the remaining brewed saffron over the rice. Cover and cook for 45 minutes on medium-low heat.