Baghala Polo with Shanks

1. In a large pot; heat vegetable oil and fry onion slices for 2-3 mins or until yellow in color. Add lamb shanks and stir for 4 mins or until shanks change color.
2. Add water, salt, and saffron and bring to boil. Cover and simmer over low heat for 2 hours or until shanks are cooked.
3. Meanwhile, place another large pot and boil the water. Add the rice and simmer for 5 mins, 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.
4. Pour the melted butter in the large pot and place the prepared rice over. Combine the vegetable oil with the dissolved MAGGI® Chicken Bouillon cubes together in a small bowl and pour them on the rice.
5. Cover the pot firmly with aluminum foil and the pot lid on top and place over a low heat for 45 mins or until rice is completely cooked.
6. Serve the rice in a large platter and the shanks on top.

Nutritional Info