Rice with green beans and tomato

Ingredients for people 6

• 720 g of basmati rice
• 160 mi of oil or 70 g of clarified butter
• 1 finely chopped onion
• 2 crushed cloves of garlic
• 450 g of beef, veal, lamb or chicken cut into small wells (1,5 cm)
• 600 g of fresh, washed and chopped green beans 1,5 cm
• 4 fresh tomatoes, seared, peeled and crushed or 1 jar of tomato pulp with wells
• Salt
• Pepper
• Cinnamon
• Spice mixture (advieh)
• 1 teaspoon of dehydrated Oman lemon powder (limu ammoni)
• 2 tablespoons of yogurt, whole white • 1 / 2 teaspoon of saffron pistils powdered and dissolved in 2 spoons of hot water

Preparation

Wash the rice. Heat a little oil in a pan, add the onions and fry slowly until they are golden, add the garlic and the meat: stir fry until the meat changes color. Add the green beans and mix for a couple of minutes. Finally add the tomatoes or the pulp, all the spices, salt and pepper and continue cooking for at least 25 'over low heat. Meanwhile, bring to a boil in a non-stick pan with high sides and a wide bottom of salted water. Immerse the rice in it and boil it for a few minutes until half cooked (the time varies from 2 to 5 'depending on the quality of the rice, taste it and drain it when it is still very al dente). Rinse it off with warm water.
In a bowl, mix 4 tablespoons of oil, 1/2 cup of water, 2 ladles of drained rice, yogurt and 1 tablespoon of saffron dissolved in water. Place this mixture on the bottom of the pot, where the crust will form at the end of cooking. Cover with 2 ladles of drained rice, leveling it with a spatula, then arrange a layer of the stewed meat with the vegetables, and then again a layer of rice alternately with a layer of meat until the end of the ingredients to which you will try to give the inside of the pot a pyramidal shape. Cover and cook over moderate heat for 10 '. Mix 2 tablespoons of cold water with 4 tablespoons of oil and sprinkle the rice. Add the rest of the water with the saffron you prepared. Wrap the lid of the pot with a cloth and close it well so that the steam does not escape and the cloth dries up the condensation. Reduce the heat to a minimum and use a flame spreader. Let it cook for 50 '. Remove the rice from the heat and to better remove the crust, immerse the covered pot in two fingers of cold water that you have collected in the sink. Remove the lid, turn the ready rice upside down in a serving dish and serve hot.