Brown ground beef in a large non-stick pot over high heat until no pink is visible.

Add chopped onion and jalapeno and cook until softened.

Season with curry powder.

Stir in chicken broth and tomato sauce.

Bring to a boil, then add green beans.

Cook for 15 minutes, or until beans are tender.

Stir in rinsed and drained basmati rice.

Cover the pot and reduce heat to medium.

Cook for 10-15 minutes, until most of the liquid is absorbed. Be careful not to overcook the rice.

Remove the rice mixture to another container and return the pot to the stove.

Heat oil in the bottom of the pot over medium heat (making sure it is a non-stick pot).

Return the rice mixture back into the pot.

Wrap a clean dish towel around the inside of the pot's lid, folding the ends over the top of the lid, and secure the lid.

Cook for 35 minutes without uncovering or stirring.

Remove the lid, place a tray on top of the pot, and carefully flip it over to reveal the tah dig.

Serve immediately, allowing the rice to hold its shape.