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Makloubeh

by Nazreen Ebthisam
written by Nazreen Ebthisam 4.7K views
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Makloubeh

Makloubeh / Maqlooba is a traditional Middle Eastern rice dish popular in Palestinian, Syrian, Iraqi, and Jordanian cuisines. The name “maqluba,” meaning “upside down” in Arabic, describes the unique presentation of the dish. To make maqluba, layer seasoned rice, meat, and vegetables in a pot, then flip the pot upside down onto a serving platter. Serve it with yogurt and a fresh salad on the side.
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Maqluba

Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • Chicken - 1 kg (cut into 6 pcs)
  • Basmati Rice - 3 cups (soaked and drained)
  • Onion - 1 (big, chooped)
  • Arabic Spice Mix - 1 tbsp
  • Pepper Powder - 1 tsp
  • Maggi Cube - 1
  • Coriander Seeds - 1 tbsp
  • Pepper Corns - 1 tbsp
  • Cardamom - 5
  • Cloves - 5
  • Cinnamon Stick - 1 big stick
  • Bay Leaves - 2
  • Dry Lemon - 2
  • Salt
  • Oil
  • Potato - 1 (big, sliced)
  • Brinjal - 1 (big, sliced)
  • Tomato - 1 (big, sliced)

FOR ARABIC SPICE MIX:-

  • Coriander Seeds - 1 tbsp
  • Pepper Corns - 1/2 tbsp
  • Cardamom - 3
  • Cloves - 3
  • Cinnamon Stick - 1 small piece
  • Dry Lemon - 1 (small)
  • Cumin Seeds - 1 tsp
  • Turmeric Powder - 1/2 tsp

Instructions

  1. Heat oil in a deep heavy bottom vessel, add onion and saute for 2 mins. Add whole spices, dry lemon and saute till onion turns color to light brown. Add chicken, salt, arabic spice mix, pepper powder, maggi cube and mix well. Cook till chicken turns to pale white in color. Add 2 cups of hot boiling water, check salt, cover cook till chicken is 80% cooked through.
  2. Remove the chicken from the stock and keep it aside. Strain the stock and reserve 1 cup of stock. Now, to the same vessel, add enough hot water along with the stock and bring to a boil, check salt. Add dry lemon. Add drained rice and cook till 90% cooked.
  3. Toast the tomatoes in little quatity of oil. Next, add more oil to the pan and deep fry brinjals and potatoes and keep aside.
  4. Take a deep heavy bottom pan, grease little oil, add baking sheet and spread little oil over (this is to avoid the chicken from sticking at the bottom of the vessel). Place the chicken, followed by arranging the vegetables. Then layer the rice evenly pressing it down tightly. Add the reserved stock over the rice and cook simmer for about 20 minutes. Turn off the flame and leave unattended for another 10 minutes.
  5. Next flip the vessel to a serving plate and remove the vessel slowly and carefully.