- 2 tablespoons Vegetable oil
- 1.5 kg lamb shanks
- 1 Bay leaf
- 1 small Cinnamon stick
- 1 teaspoon whole black peppers
- 6 cups Water
- For the rice:
- 3 tablespoons Vegetable oil
- 2 medium Onions
- 1 cup frozen broad beans
- 3 cups Basmati rice
- 1 cup fresh dill
- 3 cubes MAGGI Chicken Stock
- 4 whole cardamom pods
- 1 teaspoon ground black pepper
Rice with Broad Beans and Meat
INGREDIENTS
Rice with Broad Beans and Meat with
Rice with Broad Beans and Meat with 
- 2 tablespoons Vegetable oil
- 1.5 kg lamb shanks
- 1 Bay leaf
- 1 small Cinnamon stick
- 1 teaspoon whole black peppers
- 6 cups Water
- For the rice:
- 3 tablespoons Vegetable oil
- 2 medium Onions
- 1 cup frozen broad beans
- 3 cups Basmati rice
- 1 cup fresh dill
- 3 cubes MAGGI Chicken Stock
- 4 whole cardamom pods
- 1 teaspoon ground black pepper
NUTRITIONAL INFORMATION
Rice with Broad Beans and Meat with
Rice with Broad Beans and Meat with
- Energy 765 (Kcal)
- Protein 43 (g)
- Total Fat 33 (g)
HOW TO PREPARE
Rice with Broad Beans and Meat with
Rice with Broad Beans and Meat with
1
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.
2
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.
3
Add rice, chopped dill, MAGGI Chicken Stock cubes, cardamom pods, and black pepper and mix well.
4
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.
5
Arrange the rice in a wide serving dish, pour the meat on top and serve.
REVIEWS
Rice with Broad Beans and Meat with
