This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 6
In a large sauce pan, place 4 cups or 1 litre water (reserve 12 cups water) and beef cubes. Bring to boil and remove froth as it appears. Simmer covered over low heat for 1½ hours or until beef is almost cooked and set aside.
Step 2 of 6
In a large pot heat oil (reserve 2 tablespoons) and cook onion for 4-5 mins or until yellow color. Add the cooked beef and 1 cup or 250 ml of the beef stock, whole peeled small potato, spices and MAGGI® Chicken Bouillon cubes. Simmer covered over low heat for ½ hour or until potato and beef are cooked, then set aside.
Step 3 of 6
Meanwhile, place remaining 12 cups water with the salt in another large pot. Bring to boil, then add the rice and cook over medium heat for 8-10 mins or until the rice is ¾ way cooked. Remove the rice and drain.
Step 4 of 6
Pour the remaining oil in a large pot, then add ½ quantity of the boiled rice and pour over the beef mixture and cover with the remaining rice.
Step 5 of 6
Sprinkle the saffron water on top. Cover and cook over low heat for 20 mins or until rice is totally cooked.
Step 6 of 6
Turn the rice over a large serving dish and serve.