choose your personal experience
In a large pot; heat vegetable oil and fry onion slices for 2-3 minutes or until yellow color. Add lamb shanks and stir for 4 minutes or until shanks are changed in color.
Add water, salt and saffron and bring to boil. Cover and simmer over a low heat for 2 hours or until shanks are cooked.
Meanwhile, place another large pot and boil the water of the rice, add the rice and simmer for 5 minutes then add the dill and the broad beans and stir gently and simmer again for 15 seconds. Remove from heat and drain in a strainer.
Pour the melted butter over the cleaned large pot and place the prepared rice over; Combine the vegetable oil with the dissolved MAGGI Chicken Stock cubes together in a small bowl and pour them all over the rice.
Cover the pot firmly with aluminum foil and the pot lid on top and place over a low heat for 45 minutes or until rice is completely cooked.
Serve the rice in a large platter and the shanks on top.
Per Portion of 300g
Click on the menu icon to open and browse the site menu.
You can click on it from any page.
You can change how you view the site by clicking on the List icon as shown. You
are now in the Grid view.