MY RECIPES Baghali Polo Ba Ghoosht

At IFFCO, you and your family are our source of inspiration to create better and tastier foods that enrich and add flavour to your life. Our Master Chefs have also created some signature reciepes which help you create tasty dishes which are healthy and nutritious at the same time.

Listed below are a select few of our exotic recipes that you could try out at home. Enjoy !!

  • Wash rice thoroughly and soak for 2 hours in 7 cups of water with 2 tablespoon salt. Drain and set aside. In a large non-stick vessel, bring to boil 8 cups of water.
  • Add salt as per taste, add in the rice and cook for 7 minutes or till rice is almost done.
  • Add the broad beans and cook till rice is done (Rice should be firm in the center and soft on the outside).
  • Drain and rinse with water. Keep aside in a bowl.
  • Add dill to the rice and mix well.
  • Heat oil in a large non-stick vessel.
  • Place one layer of Arabic bread at the bottom of the pot, covering the entire area (Can substitute Arabic bread with round slices of potatoes) Place prepared rice in a pyramid shape. Poke with the end of a spatula to create 2 or 3 holes in the rice mound (this is to release the steam). Drizzle oil and add the melted butter.
  • Cover and cook the rice for 7 minutes on medium heat.
  • Add ½ cup of warm water, lower heat, place a lid on the vessel and let the rice steam for 30 to 40 minutes. (For best results, wrap the lid with a kitchen towel to steam the rice.)

Lamb shanks:
  • Heat oil in a vessel and fry onions till golden brown.
  • Add garlic, lamb shanks and turmeric. Fry till all ingredients are mixed well.
  • Add 4 cups of water, cover and cook till done. (Add more water if required) (If using a pressure cooker, then cook on high heat for 10 minutes, reduce to low heat and cook for 30 minutes)
  • To the cooked meat, add salt, black pepper powder and cinnamon and further cook on low heat till the liquid reduces to half.
  • Serve with rice
For Rice:
3 ½ cups Basmati rice (or Long grain rice)
2 ½ cups Broad beans, halved and cut (4 pieces of each bean)
3 ½ cups Fresh dill, finely chopped (Or 2 cups of dried dill)
4 tbsp Cooking oil {Tested with NOOR SUNFLOWER OIL}
4 tbsp Butter, melted
Salt to taste
Arabic bread or potatoes for bottom layer
For Lamb shanks:
4 Lamb shanks
2 tsp Turmeric powder {Tested with Shama Turmeric powder }
2 Onions (medium sized), finely chopped
2 cloves Garlic
Salt as per taste
½ tsp Black pepper powder
½ tsp Cinnamon powder
3 tbsp Cooking oil {Tested with NOOR SUNFLOWER OIL}