Kabab Loti Polo
Kabab Loti Polo
Ingredients
For the Kababs
- 1 1/2 pounds ground beef, 80/20 lean
- 1 yellow onion, grated and squeezed of excess liquid
- 2 cloves garlic, minced
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For the Saffron Rice
- 2 cups basmati rice, rinsed until water runs clear
- 4 cups water
- 1 tablespoon salt
- 1/4 teaspoon saffron threads, crushed
- 1/4 cup hot water
For the Loti Polo Assembly
- 1/2 cup unsalted butter, cut into pieces
- 1 can small whole peeled tomatoes, 14.5 ounces, drained
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sumac, for garnish
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the saffron: In a small bowl, combine the crushed saffron threads with 1/4 cup of hot water. Let it steep for at least 15 minutes to allow the color and flavor to develop.
⏱️ 15 min
- 2
Prepare the rice: Place the rinsed basmati rice in a large pot and add 4 cups of water and 1 tablespoon of salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
⏱️ 20 min
- 3
Prepare the kabab mixture: In a large mixing bowl, combine the ground beef, grated onion (squeezed of excess liquid), minced garlic, turmeric powder, 1/2 teaspoon black pepper, and 1 teaspoon salt. Mix thoroughly with your hands until all ingredients are well combined and the mixture is slightly sticky. Form the mixture into 8-10 oval-shaped kababs, about 3-4 inches long and 1 inch thick. Place them on a plate and refrigerate for at least 15 minutes to help them hold their shape.
⏱️ 20 min
- 4
Prepare the hot tray: Heat a large, round metal tray or a large, heavy-bottomed skillet over medium-high heat. Add the 1/2 cup of unsalted butter and let it melt and spread across the entire surface. Add the drained whole peeled tomatoes, tomato paste, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently to combine and cook for 5-7 minutes, allowing the tomatoes to soften slightly and the sauce to thicken.
⏱️ 7 min
- 5
Cook the kababs: Gently place the chilled kababs directly onto the hot tray, nestled among the tomatoes. Cook for 4-5 minutes per side, turning carefully, until they are browned and cooked through. The cooking time may vary based on thickness. Remove the cooked kababs from the tray and set aside, leaving the tomato butter sauce on the tray.
⏱️ 15 min
- 6
Assemble the Loti Polo: Return the cooked rice to the hot tray, spreading it evenly over the tomato butter sauce. Create small indentations in the rice and nestle the cooked kababs back into the rice. Drizzle the steeped saffron water over the rice and kababs. Cover the tray tightly with a lid or aluminum foil and reduce the heat to low. Let it steam for 10-15 minutes to allow the flavors to meld and the rice to absorb the saffron aroma.
⏱️ 15 min
- 7
Serve: Carefully uncover the tray. Garnish generously with sumac and fresh chopped parsley. Serve directly from the hot tray, ensuring each serving gets a portion of rice, kabab, and the delicious tomato butter sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Kabab Loti Polo
Ingredients
For the Kababs
- 1 1/2 pounds ground beef, 80/20 lean
- 1 yellow onion, grated and squeezed of excess liquid
- 2 cloves garlic, minced
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For the Saffron Rice
- 2 cups basmati rice, rinsed until water runs clear
- 4 cups water
- 1 tablespoon salt
- 1/4 teaspoon saffron threads, crushed
- 1/4 cup hot water
For the Loti Polo Assembly
- 1/2 cup unsalted butter, cut into pieces
- 1 can small whole peeled tomatoes, 14.5 ounces, drained
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sumac, for garnish
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the saffron: In a small bowl, combine the crushed saffron threads with 1/4 cup of hot water. Let it steep for at least 15 minutes to allow the color and flavor to develop.
⏱️ 15 min - 2
Prepare the rice: Place the rinsed basmati rice in a large pot and add 4 cups of water and 1 tablespoon of salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
⏱️ 20 min - 3
Prepare the kabab mixture: In a large mixing bowl, combine the ground beef, grated onion (squeezed of excess liquid), minced garlic, turmeric powder, 1/2 teaspoon black pepper, and 1 teaspoon salt. Mix thoroughly with your hands until all ingredients are well combined and the mixture is slightly sticky. Form the mixture into 8-10 oval-shaped kababs, about 3-4 inches long and 1 inch thick. Place them on a plate and refrigerate for at least 15 minutes to help them hold their shape.
⏱️ 20 min - 4
Prepare the hot tray: Heat a large, round metal tray or a large, heavy-bottomed skillet over medium-high heat. Add the 1/2 cup of unsalted butter and let it melt and spread across the entire surface. Add the drained whole peeled tomatoes, tomato paste, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently to combine and cook for 5-7 minutes, allowing the tomatoes to soften slightly and the sauce to thicken.
⏱️ 7 min - 5
Cook the kababs: Gently place the chilled kababs directly onto the hot tray, nestled among the tomatoes. Cook for 4-5 minutes per side, turning carefully, until they are browned and cooked through. The cooking time may vary based on thickness. Remove the cooked kababs from the tray and set aside, leaving the tomato butter sauce on the tray.
⏱️ 15 min - 6
Assemble the Loti Polo: Return the cooked rice to the hot tray, spreading it evenly over the tomato butter sauce. Create small indentations in the rice and nestle the cooked kababs back into the rice. Drizzle the steeped saffron water over the rice and kababs. Cover the tray tightly with a lid or aluminum foil and reduce the heat to low. Let it steam for 10-15 minutes to allow the flavors to meld and the rice to absorb the saffron aroma.
⏱️ 15 min - 7
Serve: Carefully uncover the tray. Garnish generously with sumac and fresh chopped parsley. Serve directly from the hot tray, ensuring each serving gets a portion of rice, kabab, and the delicious tomato butter sauce.
⏱️ 3 min