Be sure to rinse the rice well, at least 3 times in warm water, or until the water runs clear. This helps to prevent the rice from sticking.
In a medium pot, heat up the butter.
Add the vermicelli and stir gently over medium heat until vermicelli have browned, about 2-3 minutes.
Add in the rinsed rice and stir to combine. Meanwhile, heat up the chicken broth until near boiling either in the microwave or stovetop and add to the pot.
Add in the turmeric and cardamom pod. Stir and cover for 15 minutes over low heat. Then remove from heat and let stand another 5 minutes before uncovering.
While the rice is cooking, brown the meat in a saucepan over medium heat, using a wooden spoon the gently break up the meat. Once the meat has browned, season with salt, pepper, and garlic powder.
Next, make the white sauce. Simply combine the mayonnaise, yogurt, lemon juice, and sumac in a small bowl and whisk to combine. Add salt and pepper to taste.
Finally, arrange your bowl with rice, lettuce, tomato, seasoned meat and top with both the white sauce and harissa.
