Heat a large nonstick pan with a lid over medium-high heat.

Cook ground beef, stirring until browned and crumbly (5-7 minutes).

Drain and discard excess grease.

Add chopped onion and jalapeno to the pan; cook until softened.

Season with curry powder; stir in chicken broth and tomato sauce.

Bring to a boil, then add green beans.

Reduce heat to medium and simmer for about 15 minutes, or until green beans are tender.

Stir in rinsed basmati rice, cover the pan, and cook on medium heat for 10-15 minutes, or until most of the liquid is absorbed.

Ensure the rice is firm and not mushy. Transfer the rice mixture to a bowl.

Return the pot to the stove and heat vegetable oil in the same nonstick pan over medium heat.

Carefully dump the cooked rice mixture back into the pan.

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

Put the lid on the pot and cook over medium-low heat for 35 minutes, without uncovering or stirring.

Remove the lid and place a tray on top of the pot.

Carefully flip the pot over onto the tray to reveal the rice with a crust ('tah digh').