HOW TO PREPARE MEYGOO POLO BANDARI

STEP 1 – BREW THE SAFFRON

1. Grind the saffron threads in a mortar until fine.

2. Pour over 50 ml of hot water and cover the mortar with a small plate to keep the aromas.

STEP 2 – MARINATE THE SHRIMP

1. Clean the shrimp and remove the vein.

2. Grate the onion and squeeze the lemon.

3. Mix the shrimp with onion, lemon juice, use only 20 ml of the brewed saffron (keep the rest for later), plus salt and pepper.

4. Cover and let marinate in the fridge for about 4–5 hours.

STEP 3 – PREPARE THE RICE

1. Rinse the basmati rice several times until the water runs clear – this removes excess starch and keeps the grains fluffy.

2. Soak the rice in lukewarm salted water (1 tsp salt) for about 2 hours, then drain in a sieve.

3. Bring a large pot of water to a boil, add the rice, and cook for 5–7 minutes until the grains are just al dente.

4. Drain the rice under cold water to stop the cooking process and set aside.

STEP 4 – PREPARE THE HERBS

1. Wash the herbs, dry them thoroughly, and chop finely.

2. Set aside 2 tablespoons each for later.

STEP 5 – COOK THE SAFFRON SHRIMP

1. Dice the onion and sauté in a little oil until translucent.

2. Press in the garlic.

3. Add turmeric, cumin, fenugreek leaves, tomato paste, 2 tablespoons of the chopped herbs, salt, and pepper. Mix everything well.

4. Add the marinated shrimp with all their juices and cook for 3–5 minutes. Remove from the heat.

STEP 6 – PREPARE THE TAHDIG

1. Pour the brewed saffron with ghee or oil in your pot or rice cooker.

2. Peel the potato, slice it, and spread the slices evenly on the bottom – this will form the crispy tahdig crust.

STEP 7 – LAYER THE RICE

1. Now begin layering:

2. A layer of drained and precooked rice

3. A layer of herbs
4. A layer of shrimp mixture

5. Repeat until everything is used up, finishing with a layer of rice on top.

STEP 8 - PREPARE GHEE-OIL-SAFFRON MIXTURE

1. Warm the ghee–oil mixture and mix with the remaining brewed saffron.

2. Drizzle over the rice.

3. Use the handle of a wooden spoon to poke five holes all the way down to the bottom of the pot – this allows the steam to rise and cook the rice evenly.

RICE COOKER METHOD

1. Set the cooker to Crispy mode and let the rice steam for about 45 minutes.

OR STOVETOP METHOD

1. Cover the lid with a clean kitchen towel (to catch the steam and prevent it from dripping back onto the rice).

2. Place the lid tightly on the pot and cook on low heat until the rice is fluffy and the bottom turns golden and crispy.

STEP 9 - FLIP YOUR RICE 

1. Once your Meygoo Polo is ready, it’s time for the best part – revealing the crispy tahdig! Gently loosen the sides of the rice with a spatula.

2. Place a large serving platter over the pot, hold it firmly with both hands, and quickly flip the pot upside down. If done in one confident move, the rice will come out as a beautiful golden dome with the shrimp, herbs, and fluffy basmati inside – and the crispy potato crust on the outside.

3. If you prefer, you can also serve the tahdig separately.

4. Simply spoon the rice with shrimp and herbs onto a large platter and then lift the tahdig out carefully and place it on a small plate. This way everyone at the table can admire the crust and help themselves.

STEP 10 – GARNISH & SERVE MEYGOO POLO

1. For a beautiful presentation, spoon a little saffron-infused rice on top of your dish for extra color and aroma.

2. Sprinkle with a few fresh herbs like coriander or parsley for a fresh green touch.