Maqluba Chicken | Makloubeh | Maqlooba | Upside Down Chicken Recipe
Makloubeh / Maqlooba, is a traditional Middle Eastern rice dish that is popular in Palestinian, Syrian, Iraqi, and Jordanian cuisines. The name “maqluba” translates to “upside down” in Arabic, referring to the unique presentation of the dish. Maqluba is made by layering seasoned rice, meat, and vegetables in a pot, and then flipping the pot upside down onto a serving platter before serving.
The dish typically consists of layers of seasoned rice, meat (such as lamb or chicken), and vegetables like cauliflower, eggplant, potatoes, and tomatoes. The ingredients are layered in the pot and cooked together, allowing the flavors to meld and the rice to absorb the delicious juices from the meat and vegetables. Once cooked, the pot is flipped over onto a serving platter, revealing the beautiful layers of rice, meat, and vegetables.
Maqluba is often considered a comfort food and is enjoyed by families and friends during special occasions or gatherings. It is a dish that brings people together and is known for its hearty and flavorful nature. The combination of tender meat, aromatic rice, and perfectly cooked vegetables makes maqluba a truly satisfying and delicious meal. It is typically served with yogurt and a fresh salad on the side.
Maqluba
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
- 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.
- 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.
- Toast the tomatoes in little quatity of oil. Next, add more oil to the pan and deep fry brinjals and potatoes and keep aside.
- 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.
- Next flip the vessel to a serving plate and remove the vessel slowly and carefully.
