Rice with Broad Beans and Meat

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.

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.

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

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.

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