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Rice with Broad Beans and Meat Recipe

Rice with Broad Beans and Meat

Red Meat

Total Time : Serves 8

HOW TO PREPARE Rice with Broad Beans and Meat Recipe

Heat oil or ghee in a pot, fry meat until golden brown. Season with bay leave, cinnamon stick and black pepper corns. Add water, cover and simmer the stock on low heat for 2 hours removing froth as it appears. Once the meat becomes tender turn off the heat and set aside.

In another pot, heat the 3 other tablespoons of oil or ghee, add chopped onions and fry for 6 minutes. Add the broad beans to the onions and cook for another 2 minutes.

Add rice, chopped dill, MAGGI Chicken Stock cubes, cardamom pods, and black pepper and mix well.

Add 4½ cups (or 1125ml) of the meat stock to the rice mixture and cook on low heat for 20 minutes or until the rice is cooked.

Arrange the rice in a wide serving dish, pour the meat on top and serve.

Nutritional Information For Rice with Broad Beans and Meat Recipe

Per Portion of 300g

Energy : 765.00 Kcal
Protein : 43.00 g
Carbohydrate : 71.00 g
Fats : 33.00 g

Your Grocery List

  • 2 tablespoons vegetable oil, or ghee
  • 1½ kg lamb shanks
  • 1 bay leaf
  • 1 small cinnamon stick
  • ½ teaspoon whole black peppers
  • 6 cups water or 1½ liters
  • For the rice:

  • 3 tablespoons vegetable oil, or ghee
  • 2 medium onions or 300 g, finely chopped
  • 1 cup frozen broad beans or 200 g, or fresh, peeled
  • 3 cups basmati rice or 600 g
  • ½ cup fresh dill, chopped
  • 3 cubes MAGGI® Chicken Stock Bouillon Cube
  • 4 whole cardamom pods
  • ½ teaspoon ground black pepper


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