Chicken Biryani Arabic - Makloubeh Rice - By Vahchef @ vahrehvah.com

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

eggplant

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini is lower in calories, while potatoes are more budget-friendly.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds provide similar crunch with fewer calories, while dried fruit is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

Take chicken pieces and add garam masala, chili powder, coriander powder, cumin powder, salt, ginger garlic paste, lemon juice, and oil.

Mix the chicken with the spices and marinate overnight in the refrigerator.

In a pan, add a little oil to coat the bottom and add the marinated chicken in a thin layer.

Layer fried potatoes, eggplant, and cauliflower on top of the chicken.

Spread basmati rice over the vegetables.

Prepare chicken stock with a good amount of salt and pour it over the rice, ensuring it covers the rice completely.

For 1 cup of rice, add 2 cups of chicken stock.

Cook on a slow flame for 15 minutes without stirring the rice.

After a few minutes, press the rice gently with a wooden spoon to help it cook evenly.

Cover with a lid and cook for 5 minutes on high flame, then reduce heat and cook for a total of 35 to 40 minutes.

After cooking, carefully invert the pot onto a large plate to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens