Rice with Broad Beans and Meat
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 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.
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.
Step 3 of 5
Add rice, chopped dill, MAGGI® Chicken Bouillon, cardamom pods and black pepper and mix well.
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.
Step 5 of 5
Arrange the rice in a wide serving dish, pour the meat on top and serve.