Rice with Broad Beans and Meat
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Rice with Broad Beans and Meat
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30 16g / 30%
54 63.9g / 54%
16 19.8g / 16%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Rice with Broad Beans and Meat

(0)
120 Min
Easy

Ingredients

8 Servings

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:

ingredient_quantity
recipe ingredient
2  tbsp
Vegetable Oil
500  g
Lamb shanks
1  piece
bay leaves
1  piece
Cinnamon stick
0.5  tsp
whole black peppercorns
6  cups
water
For rice:
3  tbsp
Vegetable Oil
2  Mediums
Onions, finely chopped
1  cup
Broad beans
3  cups
Basmati rice
0.5  cup
Fresh dill, chopped
3  cubes
Maggi® Chicken Bouillon
4  pieces
cardamom pods
0.5  tsp
Ground Black Pepper
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Nutrition Value

Carbohydrates
63.97 g
Energy
484.07 kcal
Fats
16 g
Protein
19.87 g
Information per serving

Instruction

120 Minutes

  • Step 1

    0 Min
    Heat oil or ghee in a pot, fry meat until golden brown. Season with bay leaf, 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.

  • Step 2

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

  • Step 3

    0 Min
    Add rice, chopped dill, MAGGI® Chicken Bouillon, cardamom pods and black pepper and mix well.

  • Step 4

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

  • Step 5

    0 Min
    Arrange the rice in a wide serving dish, pour the meat on top and serve.
Rice with Broad Beans and Meat

Step 1 of 5

Heat oil or ghee in a pot, fry meat until golden brown. Season with bay leaf, 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.

Rice with Broad Beans and Meat

Step 2 of 5

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

Rice with Broad Beans and Meat

Step 3 of 5

Add rice, chopped dill, MAGGI® Chicken Bouillon, cardamom pods and black pepper and mix well.

Rice with Broad Beans and Meat

Step 4 of 5

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

Rice with Broad Beans and Meat

Step 5 of 5

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

Recipe PDF

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