Maqluba (Palestinian Upside Down Rice)
This beautiful Middle Eastern upside-down rice dish known as Maqluba is often called the national dish of Palestine. It’s a great one-pot dish you can enjoy on special occasions and gatherings.
Servings: 4
Equipment
- A non-stick pot or a Dutch oven with a lid that fits the pot 22 cm
Ingredients
For Chicken Marinade
- 10 chicken drumsticks
- 1/2 tsp salt
- 1/4 ground pepper
- 1/2 tsp paprika or chili powder
- 1 tsp garlic paste
- 1 tsp ginger paste
For Cooking the Chicken
- 2 tbsp Olive oil
- 1 onion chopped
- 1 tbsp garlic paste
- 1/2 tbsp ginger paste
- 1 bay Leave
- 2 cardamom Pods
- 2 inch cinnamon stick
- 3 cloves
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 2 tbsp tomato paste
- 1 tbsp lemon juice
- 1 tsp chili powder or paprika powder
- 1 tbsp chicken soup powder
- salt and pepper to taste
Vegetable Preparation
- 2 Egpplants sliced
- 2 potatoes sliced
- 2 tomatoes sliced
- 2 bell peppers chopped
- oil for frying
- salt & pepper to taste
Rice Preparation
- 250 g basmati rice rinsed and drained
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- Salt & pepper to taste
- 1 tbsp cooking oil
- 400 ml chicken broth adjust as needed
Instructions
Make the Chicken for the Maqluba
- I used chicken drumsticks. You can also use chicken breast/thighs (with or without skin) after cutting them into bite-sized pieces.
- Add the marinade ingredients and mix until coated. Rest for 30 minutes.
- Heat the oil in a large frying pan/pot over medium heat. Next, saute the onion until translucent and then add garlic, ginger, turmeric, cumin powder, coriander powder, cinnamon stick, cardamom pods, cloves, bay leaf, tomato paste, salt, and pepper and saute until well combined.
- Now add the chicken and cook, frequently stirring, on medium heat for about 3 minutes.
- Add the water and bring to a boil then simmer covering with a lid. Cook for about 15-20 minutes until the chicken is fully cooked.
- Drain and reserve the chicken broth to be used as the cooking liquid for the rice.
Prepare the Rice
- Rinse and drain the rice and set aside. Season the rice with salt, pepper, turmeric, cumin and coriander. Mix very well.
Prepare the Vegetables
- Slice and deep fry the eggplants. Drain on paper towels. season with salt and pepper.
- Cut the potatoes into rounds and then mix with a pinch of turmeric. Deep fry, shallow fry or bake and then season with salt and pepper.
- Slice the tomatoes into rounds. Cut the bell peppers into strips.
Assemble and Cook
- Brush your pot with oil all over. Add a sprinkling of rice to the bottom of the pot. Start with layering the bottom with the sliced tomatoes and then potatoes, eggplants, and bell peppers as shown in the photo. Then place the chicken.
- Spread the rice evenly on the top. Slowly pour in the stock, the liquid should just cover the rice by a 1/2-1 inch over.
- Place the pot on the stovetop. Bring to a light boil, then reduce the heat to low, cover, and cook for about 20 minutes until the rice is fully cooked. After that time, if you think the rice isn’t done, cook for another 5-10 minutes.
- Once cooked, turn the heat off, and take the pot off the stovetop. Allow the pot to cool slightly.
Serve and Enjoy!
- Then, place a large serving plate on top of the pot. Holding the plate tightly against the saucepan, carefully invert the pot onto the dish smoothly. Tap the bottom of the pot and then slowly lift the pot. Garnish with chopped parsley and fried nuts as desired. Enjoy with plain yogurt and a refreshing salad!
- If your Maqluba is collapsed, no big deal, you still can have a flavorful rice dish.