Chicken Maqluba || Traditional Arabian Meat and Rice Upside down Recipe || Maqluba Recipe - RKC

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier alternative with more protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can reduce calories and is vegetarian-friendly.

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and can be more affordable.

Make the makluba spice powder using 2 large cinnamon sticks, 10 green cardamom, 1 dried lemon, 10 cloves, 1.5 teaspoons coriander, cumin, black peppercorns, and fennel seeds, and 10 Kashmir whole chilies. Dry roast and make a powder.

Cut 4 lbs whole chicken into big slices and rub with 2 tablespoons of the spice mix and salt. Marinate for at least 1 hour or overnight.

Cook the chicken in the Instant Pot with 7 cups of water, 1 tablespoon tomato paste, 1 dried lemon, 2 tablespoons of spice mix, and 2 cubes of Maggie for 5 minutes or alternatively on the stovetop for 25 minutes.

Slice the potatoes and soak them in iced water. Slice the eggplant and sprinkle with salt.

In a bowl, mix 2 tablespoons olive oil with 1/2 tablespoon of spice mix. Pat dry the potatoes and eggplant with a paper towel.

Line two large baking sheets with parchment paper, add the sliced vegetables, brush with the oil and spice mix, and bake at 400°F for 30 minutes, flipping halfway. Add sliced onion, tomatoes, and peppers halfway through.

Transfer the cooked chicken to a sheet pan, brush with the spice mix, and broil for 3-4 minutes.

Grease a heavy-bottom pan and add parchment paper to prevent sticking. Layer the baked eggplant, followed by baked potatoes, tomatoes, onions, and peppers, then place the chicken on top.

Layer 4 cups of soaked and drained basmati rice on top of the chicken.

Slowly pour the stock over the rice, ensuring it sits about half an inch above the rice. Use 7 cups of water for 4 cups of rice. Turn heat to high until boiling, then cover and cook on medium flame for 30 minutes.

Let the pot rest covered for 15-30 minutes after cooking.

Flip the pot onto a serving platter, tapping the sides to loosen the makluba. Garnish with chopped parsley and nuts before serving.

Cooking Techniques

Equipment Needed

Spice Level: