Broadbean & Lamb Rice – (Loobiya Polo)


This is an amazingly scrumptious dish. The art is to ensure you don’t over power it with the meat and allow the subtle flavour of the broadbeans and spices to come through. Trust me when I say your  guests will be asking for seconds!

This dish serves 4 people.


1 Onion

2 cloves garlic

1 tsp tumeric

1/2 tsp ground black pepper

1/2 tsp cinnamon

Generous pinch of ground saffron

1 tsp salt (I used sea salt)

250g diced lamb

200g broadbeans

3 cups cold water

2 tblsp tomato puree

1/4 cup oil for frying the onions

For the rice

2 cups white rice (I used basmati)

1/3 cup oil for making the rice

2 tsp salt

5 cups cold water

For the rice spice

1/4 tsp cinnamon

1/4 tsp ground coriander

1/2 tsp ground saffron

Generous pinch of cardomom

Generous pinch of nutmeg

Generous pinch of ground black pepper


Finley chop the onion and fry in 1/4 cup oil till golden brown.

Add the tumeric and fry with the onions for 30 seconds.

Add the diced lamb and fry in high heat for 5 minutes. Reduce the heat to medium and add the dry spices; salt, pepper, cinnamon and saffron.

Mix well and cover the top of your pan.


Wash and chop the broadbeans.


Check the lamb, it should be partly cooked.

Add the broadbeans to the lamb.


Stir well and add the tomato puree and garlic.


Stir well to for 2 minutes to mix and fry everything together.


Add 3 cups of cold water.


Allow to boil on a high heat for 10 minutes.


Reduce the heat and allow the stew to reduce to more than half of what it currently is.

Remove from the heat and set aside to cool down.


For the rice

Wash 2 cups of rice and add to a pan

Add 5 cups of cold water, 2 tsp salt and 2 tblsp oil. Par boil the rice.

Once par boiled remove from the heat and drain all the water.


Allow the rice to cool down.

Once cooled down pick at the rice with a fork to seperate any that may have stuck together.

Add the rice to the reduced stew.


Gently mix so that there is no white rice left to see.


Set aside and make the rice spice.

For the rice spice

Add all the rice spice; cinnamon, coriander, saffron, cardomom, nutmeg, salt, pepper  in a small bowl / container and mix together.


Set the rice spice to one side. You will use this to sprinkle over each layer of  rice.

Putting it all together

In a large pan / pot pour 1/3 cup oil.

Place on medium heat.

Take the rice and with a large spoon start to make your first layer, covering the bottom of the pan.

Sprinckle agenerous pinch of the rice spice over this layer. Carry on with this process until there is no rice left. Reduce the heat to low.


Add a final sprinkling of the rice spice ontop if the rice and cover the top of your pan so the the rice gently steams for 20 minutes or until the rice gas cooked and comes apart easily.

Thats it. Happy eating as we would say ”Noosh-e-Jaan’

2 Comments Add yours

  1. mistimaan says:

    Nice recipe


    1. L K Bonabi says:

      Thankyou so much Mistimaan 😁

      Liked by 1 person

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