Baghala Polo with Shanks

Name: Baghala Polo with Shanks
Prep time: PTM
Cook time: PTM
Ingredients: 2 tablespoons Vegetable oil; 1 large Onion; 1.5 kg lamb shanks; 10 cups Water; 1 pinch Salt; 1 pinch ground saffron; For the rice:; 10 cups Water; 2.5 cups Basmati rice; 3 cups fresh dill; 2 cups frozen broad beans; 2 tablespoons butter; 2 tablespoons Vegetable oil; 2 cubes MAGGI Chicken Stock

INGREDIENTS

Baghala Polo with Shanks with
HOW TO PREPARE

Baghala Polo with Shanks with
NUTRITIONAL INFORMATION

Baghala Polo with Shanks with
REVIEWS

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

INGREDIENTS

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

HOW TO PREPARE

Baghala Polo with Shanks with

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.

NUTRITIONAL INFORMATION