Yemeni Maqluba
Maqluba, meaning 'upside-down' in Arabic, is a visually stunning and flavorful rice dish layered with tender chicken, vegetables, and aromatic spices. It's cooked in a pot and then dramatically inverted onto a serving platter, revealing a beautiful mosaic of ingredients.
🧂 Ingredients
- 1 kg Whole chicken(cut into pieces)
- 2.5 cups Basmati rice(rinsed and soaked for 20 minutes)
- 1 large Onion(quartered)
- 1 head Cauliflower(separated into florets)
- 2 medium Potatoes(sliced into rounds)
- 2 medium Tomatoes(sliced)
- 6 tablespoons Vegetable oil(for frying)
- 3 tablespoons Ground allspice
- 0.5 teaspoon Ground cardamom
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 3 Bay leaves
- 2 teaspoons Salt(or to taste)
- 1 teaspoon Black pepper(freshly ground)
- 1 teaspoon Turmeric(for broth coloring)
👨🍳 Instructions
- 1
In a large pot, combine chicken pieces, water (enough to cover), quartered onion, bay leaves, cardamom seeds, cloves, and 1 tablespoon of allspice. Bring to a boil, then reduce heat and simmer for about 40-50 minutes, or until chicken is tender. Remove chicken, strain and reserve the broth. Discard the solids.
⏱️ 50 minutes - 2
While the chicken is cooking, prepare the vegetables. Heat vegetable oil in a large skillet over medium-high heat. Fry potato slices until golden brown on both sides. Remove and set aside. Fry cauliflower florets until golden brown. Remove and set aside. Fry tomato slices briefly until slightly softened. Remove and set aside.
⏱️ 20 minutes - 3
To assemble the maqluba, coat the bottom and sides of a large, heavy-bottomed pot with a little of the reserved cooking oil or fresh oil. Arrange the tomato slices in a single layer at the bottom, followed by the fried potato slices, then the cauliflower florets. Place the cooked chicken pieces on top of the vegetables.
💡 Tip: Lining the bottom with tomatoes helps prevent sticking and adds flavor. - 4
Drain the soaked rice and spread it evenly over the chicken. Sprinkle the remaining 2 tablespoons of ground allspice, salt, and black pepper over the rice. Add the turmeric to the reserved chicken broth for color.
- 5
Carefully pour the colored broth over the rice. The liquid should be about 1/2 inch above the rice level. If needed, add more hot water. Cover the pot tightly with a lid.
💡 Tip: Using a piece of foil or a clean kitchen towel under the lid can help create a tighter seal. - 6
Place the pot over medium-high heat and bring the liquid to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 45-60 minutes, or until the rice is fully cooked and the liquid is absorbed.
⏱️ 60 minutes💡 Tip: Avoid lifting the lid during the initial cooking phase. - 7
Once cooked, remove the pot from the heat and let it rest, covered, for about 10-15 minutes. This allows the rice to steam and settle.
⏱️ 15 minutes - 8
To serve, place a large serving platter over the pot. With oven mitts, carefully and quickly invert the pot onto the platter. Gently tap the bottom and sides of the pot, then slowly lift it off to reveal the maqluba.
💡 Tip: If some ingredients stick, gently scrape them out of the pot and arrange them on top of the maqluba.
💡 Pro Tips
- ✓For a lighter version, roast the vegetables instead of frying them.
- ✓Ensure the rice is evenly distributed before adding the broth.
- ✓A tight-fitting lid is crucial for proper steaming of the rice.
🔄 Variations
- Lamb or beef can be used instead of chicken.
- Eggplant is a common addition to the vegetable layers.
- A sprinkle of toasted nuts or fresh herbs can be added as garnish.