Maqlobah (up side down)
unique yet yummy
Recipe by rabz of Dhaka, BD
This dish is very famous in Palestine, Jordan and many other Arabian countries make it 2.People can use diff methods 7 diff veggies for it and this is how I have prepared it. If u r pure vegetarian then take out the chicken & use veg broth.
Ingredients
non vegetarian
6 servings
- 2 large eggplants cut into thick circles (grilled/shallow fried until both sides golden).
- 2 potatoes cut into thick circles (do the same as u did wit egg plants)
- 1/1 large onion finely chopped and fried till golden.
- 2 tbsp chopped parsley (opt)
- 6 chicken thighs (cooked in 2 c water with and few cardamoms and garlic cloves).
- 2 cup jasmine rice (soaked for 1/2 hour) & stained.
- 1/4 tsp turmeric
- 1 1/2 tsp all spices,
- 1 1/2 salt & pepper ( or adjust to ur taste)
- 1/2 tsp cinnamon powder,
- 1/4 cup fried nuts & raisins
Directions
- In a pot prepare the chicken broth and take out the chicken until half done.Set aside
- In a non stick deep pot place the grilled Egg plants & potatoes all over the pot and cover the pot with a layer of veggies.
- Place the chicken over it.
- Then put a layer of fried onion & parsley then cover it with strained rice.
- Make small holes in the rice and sprinkle the spices and salt over it
- Pour the chicken broth slowly all over the rice just to cover the rice.
- cook over high flame until it starts to boil.
- Lower the heat and cook on dum(like biryani) over a metal disc until the rice is nice & fluffy (approx) 45 min.
- Stand for 10 -15 min then shake the pot a little.
- Take a large round bowl & turn the pot upside down slowly remove the pot. this way the veg & chicken will be at the bottom and the rice will come slipping out like a cake.
- Decorate with nuts and serve with Arabian salad & kebabs.