Maqluba (Upside-Down Chicken and Vegetable Rice)
A visually stunning and flavorful Palestinian and Jordanian dish where rice, chicken, and fried vegetables are layered in a pot and then inverted onto a platter for serving.
🧂 Ingredients
- 1.5 kg Chicken pieces(bone-in, skin-on (e.g., thighs, drumsticks))
- 3 cups Basmati rice(rinsed and soaked for 30 minutes)
- 1 large Eggplant(sliced into 1/2-inch rounds)
- 1 medium head Cauliflower florets
- 2 medium Potatoes(sliced into 1/2-inch rounds)
- 1 large Onion(sliced)
- 2 medium Tomatoes(sliced)
- 4 cups Chicken broth
- 1 tsp Allspice
- 4 pods Cardamom pods(lightly crushed)
- 1 Cinnamon stick
- 1/2 tsp Turmeric
- to taste Salt
- to taste Black pepper
- for frying Vegetable oil
- 1/2 cup Pine nuts(toasted, for garnish)
- for serving Plain yogurt or salad
👨🍳 Instructions
- 1
Season chicken pieces with salt, pepper, turmeric, allspice, cardamom, and cinnamon stick. In a large pot, brown the chicken pieces in a little oil. Remove chicken and set aside.
- 2
In the same pot, add a little more oil if needed. Fry the eggplant, cauliflower, potatoes, onions, and tomatoes until lightly golden. Remove and set aside.
- 3
Drain and rinse the soaked rice. Season with salt and pepper. In the same pot (or a clean one), arrange the fried vegetables and chicken pieces in layers, starting with the vegetables at the bottom, then the chicken, and finally the rice on top.
- 4
Pour the chicken broth over the layers. Ensure the liquid covers the rice by about an inch. Bring to a boil, then reduce heat to low, cover tightly, and simmer until the rice is cooked and the liquid is absorbed.
- 5
Let the pot rest, covered, off the heat for 10-15 minutes. This allows the flavors to meld and makes it easier to invert.
- 6
Place a large serving platter over the pot. Carefully and quickly invert the pot onto the platter. Gently tap the bottom and sides of the pot to release the maqluba.
- 7
Garnish with toasted pine nuts and serve hot with plain yogurt or a fresh salad.
💡 Pro Tips
- ✓Ensure vegetables and chicken are well-fried for best flavor and texture.
- ✓Use a sturdy, heavy-bottomed pot for even cooking and easy inversion.
- ✓Don't overcook the rice; it should be fluffy, not mushy.
- ✓Allowing the maqluba to rest before inverting is crucial for it to hold its shape.
🔄 Variations
- Use lamb or beef instead of chicken.
- Add other vegetables like zucchini or bell peppers.
- For a vegetarian version, omit the chicken and use vegetable broth.