Palestinian Maqluba with Chicken and Vegetables
Palestinian maqluba with chicken and vegetables is made with short-grain Egyptian rice, eggplant, potatoes, cauliflower, and chicken, along with onion, oil, and a seasoning of salt, seven-spice blend, Maggi cubes, black pepper, citric acid, cardamom, and garlic. The chef fries the vegetables and chicken, then layers them in the pot with the rice and stock/water, and leaves it over low heat for about 10 to 15 minutes before inverting it onto a serving platter.
A traditional Palestinian inverted rice and vegetable dish with chicken, cooked in one pot and flipped before serving.
Like upside-down rice layered with vegetables and chicken.
Pack the layers gently and let the dish rest before turning it over.
Ingredients
- 1½ kilograms / 8 cups Egyptian short-grain rice
- as desired Eggplant
- as desired Potatoes
- as desired Cauliflower
- may be added Tomatoes
- as desired Chicken
- 1 Onion
- Oil
- 1 tablespoon Salt
- 1½ tablespoons with the rice Seven-spice blend
- 1 tablespoon Seven-spice blend
- 2 Maggi cubes
- ½ teaspoon Black pepper
- ½ teaspoon Citric acid
- ¼ teaspoon Cardamom
- 5 cloves Garlic
- 1½ kilograms / 8 cups Short-grain rice
- about 1 cup Oil
- Chicken
- Pinch of salt
Instructions
- Soak the short-grain Egyptian rice in a pot or bowl until ready, then wash it until the water runs clear.
- Cut the eggplant into thick pieces in a dish or on a cutting board, then salt it and leave it until it releases its water. Drain it and turn it onto the other side before frying.
- Cut the potatoes into thick pieces in a dish or on a cutting board.
- Cut the cauliflower into suitable pieces in a dish or on a cutting board.
- Chop the garlic in a dish or on a cutting board.
- Chop the onion into small squares in a dish or on a cutting board.
- Heat the oil in a frying pan or pot, then fry the cauliflower, potatoes, and eggplant until ready.
- Heat the oil in a frying pan or pot, then add the chicken directly after the oil and fry until it takes on a light color.
- Add the onion to the frying pan or pot after the chicken has taken on the desired color, then continue stirring.
- Arrange the chicken in the bottom of the pot so that the attractive side faces upward when inverted, then layer the fried vegetables evenly over it.
- Add the seasoned rice over the vegetable layers in the pot, then gently distribute the water over it until it covers the layers.
- Cover the pot well; a kitchen towel may be placed over the lid, as the chef said. Cook over low heat for about 10 to 15 minutes.
- Turn off the heat under the pot and leave it briefly, then carefully invert the pot directly onto the serving platter.