Baghala Polo with Shanks

Get this easy-to-follow Baghala Polo with Shanks recipe to try in the comforts of your home. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Iranian
8 persons
Economical
02:00 Hr

Ingredients

2 tablespoons vegetable oil
1 large onion or 200 g, sliced
1½ kg lamb shanks, with bones
10 cups or 2½ litres water
Pinch of salt to taste
Pinch of ground saffron
For the rice:
10 cups water or 2½ liters
2½ cups basmati rice or 500 g, soaked for 1 hour and drained
3 cups fresh dill or 225 g, chopped
2 cups frozen broad beans or 320 g, thawed, peeled and split
2 tablespoons butter, melted
2 tablespoons vegetable oil
2 cubes MAGGI® Chicken Stock Bouillon dissolved in ½ cup or 125 ml hot water

Products Used

Chicken Bouillon

How to Prepare

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.
Add water, salt, and saffron and bring to boil. Cover and simmer over low heat for 2 hours or until shanks are cooked.
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.
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.
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.
Serve the rice in a large platter and the shanks on top.