Arabian chicken maqluba rice recipe

 

🍛 Arabian Chicken Maqluba (Makloubeh)

🕐 Prep Time: 20 mins

🍲 Cook Time: 1 hour

👨‍👩‍👧‍👦 Servings: 4–6

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📝 Ingredients:

For the Chicken & Broth:

• 1 whole chicken (cut into pieces) or 1 kg chicken pieces (bone-in preferred)

• 1 onion, quartered

• 2 bay leaves

• 6–8 black peppercorns

• 2 cardamom pods

• 1 cinnamon stick

• Salt, to taste

• Water (enough to cover the chicken)

For the Rice:

• 2 cups basmati rice (washed and soaked for 30 minutes)

• 2 tsp ground cumin

• 1 tsp ground cinnamon

• 1/2 tsp turmeric

• 1/2 tsp ground black pepper

• Salt, to taste

Vegetables (you can mix & match):

• 2 medium eggplants (sliced and fried or baked)

• 1 large potato (sliced and fried or baked)

• 1–2 carrots (sliced)

• 1 head of cauliflower (cut into florets and lightly fried or roasted)

• 1–2 tomatoes (sliced)

• Vegetable oil (for frying)

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🥣 Instructions:

1. Cook the Chicken:

• In a large pot, add chicken pieces, onion, bay leaves, peppercorns, cardamom, cinnamon stick, and salt.

• Cover with water and bring to a boil. Skim off any foam.

• Simmer for about 30 minutes until chicken is tender.

• Remove chicken and set aside. Strain and reserve the broth (you’ll need ~4 cups).

2. Prepare the Vegetables:

• Fry or bake the sliced eggplant, potato, cauliflower, and carrots until golden. Drain on paper towels.

• You can lightly season with salt or a pinch of cumin.

3. Layer the Maqluba:

• In a deep, heavy-bottomed pot:

  • Start with sliced tomatoes at the bottom (they help prevent sticking and make a nice presentation).

  • Add a layer of eggplant, cauliflower, carrots, and potatoes.

  • Arrange chicken pieces over the vegetables.

  • Sprinkle rice evenly over everything.

  • Season with cumin, turmeric, cinnamon, black pepper, and salt.

4. Add Broth & Cook:

• Pour in the reserved chicken broth gently, just enough to cover the rice (about 4 cups).

• Bring to a gentle boil, then reduce heat to low.

• Cover tightly and simmer for 35–40 minutes, until the rice is fully cooked and liquid is absorbed.

• Do not stir!

5. Rest and Flip:

• Let the pot rest (covered) off the heat for 10–15 minutes.

• Place a large serving platter over the pot. With confidence, flip it upside down!

• Gently lift the pot to reveal the layered maqluba tower.