- 2 tablespoons Vegetable oil
- 1 large Onion or 200 g sliced
- 1.5 kg lamb shanks with bones
- 10 cups Water or 2½ liters
- 1 pinch Salt to taste
- 1 pinch ground saffron
- For the rice:
- 10 cups Water or 2½ liters
- 2.5 cups Basmati rice or 500 g, soaked for 1 hour and drained
- 3 cups fresh dill or 225 g, chopped
- 2 cups frozen broad beans or 320 g, thawed, peeled and split
- 2 tablespoons melted butter
- 2 tablespoons Vegetable oil
- 2 cubes MAGGI Chicken Stock, dissolved in ½ cup or 125 ml hot water
Baghala Polo with Shanks
INGREDIENTS
Baghala Polo with Shanks with
Baghala Polo with Shanks with 
- 2 tablespoons Vegetable oil
- 1 large Onion or 200 g sliced
- 1.5 kg lamb shanks with bones
- 10 cups Water or 2½ liters
- 1 pinch Salt to taste
- 1 pinch ground saffron
- For the rice:
- 10 cups Water or 2½ liters
- 2.5 cups Basmati rice or 500 g, soaked for 1 hour and drained
- 3 cups fresh dill or 225 g, chopped
- 2 cups frozen broad beans or 320 g, thawed, peeled and split
- 2 tablespoons melted butter
- 2 tablespoons Vegetable oil
- 2 cubes MAGGI Chicken Stock, dissolved in ½ cup or 125 ml hot water
NUTRITIONAL INFORMATION
Baghala Polo with Shanks with
Baghala Polo with Shanks with
- Energy 613 (Kcal)
- Protein 32 (g)
- Carbohydrate 63 (g)
- Total Fat 25 (g)
HOW TO PREPARE
Baghala Polo with Shanks with
Baghala Polo with Shanks with
1
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.
2
Add water, salt and saffron and bring to boil. Cover and simmer over a low heat for 2 hours or until shanks are cooked.
3
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.
4
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.
5
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.
6
Serve the rice in a large platter and the shanks on top.
REVIEWS
Baghala Polo with Shanks with
