Maklouebah (upsidedown veggie/rice/chicken pot). This recipe has been in the family for generations. And it looks fabulous as well as its fantasic smell and taste! Its colourful and very beautiful hope you give this a try!

Maklouebah (upsidedown veggie/rice/chicken pot) Spread the garlic cloves over the chicken, and then arrange the strained, uncooked rice over it all. Press everything down in the pot with the back of a large spoon or spatula. Add more liquid by tablespoons if needed to keep. You can have Maklouebah (upsidedown veggie/rice/chicken pot) using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of Maklouebah (upsidedown veggie/rice/chicken pot)

  1. You need 1-1/2 of uncooked cups of basmati rice.
  2. You need Tsp of biryani spice over rice.
  3. Prepare Pinch of Saffron (optional for rice) some like to add tomatoe paste to rice.
  4. Prepare 2 of medium chicken breast cut into slices.
  5. You need 2 of medium thickly sliced tomatoes.
  6. It’s 2 of medium sliced bell peppes.
  7. It’s 2 of medium thickly sliced potatoes.
  8. You need 3 of medium sliced eggplants.
  9. It’s 2 of medium carrots.
  10. It’s 3 of medium sliced onions.
  11. You need of canola oil for frying vegetables.

Maqlooba, or Maqluba, means "upside down". Looking at the picture, that makes perfect sense, doesn't it? It's a delicious, comforting Palestinian rice dish, a one pot treasure that knows as many variations as there are cooks making it. And it is also spelt maqlubeh, maqloob, and various aother ways.

Maklouebah (upsidedown veggie/rice/chicken pot) instructions

  1. First you want to soak your basmati rice in some water with a pinch of saffron for 10-15 mins. And cook it in a pot how you normally like your rice..
  2. Cut the chicken into square shaped slices and boil in some hot water with some salt. 5-7minutes..
  3. Now you want to get a medium pan ready with some canola or vegetable oil for frying your veggies. Its much better to slice your vegetables in a thick round form as it makes it easier to stack so when you turn the pot over it holds toegther nicely..
  4. Theres a specific order when it comes to frying your vegetables because the potatoes need to cook longer and take up more oil..
  5. Check your rice and see if its done cooking. And stir/turn it around with a spoon..
  6. So first start by frying your potatoe slices until golden, then the bell peppers Carrots Eggplant – by this time there should be some oil left and thats when you add the tomatoe slices and fry them..
  7. Once you finished frying your vegetables saute the round onion slices with the sliced boil chicken and biryani spice and some squeezed lemon juice..
  8. Okay now you want to get one large pot to fit in your fried vegetables and rice. Whichever vegetable you layer first is the one that will appear on top as we will flip the pot upsidedown..
  9. Now to layering your maklouebah Start by placing the sliced chicken at the bottom then the Tomato Potaoe Bell Pepper Carrot Eggplant Onion And finally scoop out the rice from its original pot and place it on top of your layered veggies and put it on the stove on low to medium heat for 10mins..
  10. After its done take the pot off the stove and get a large round tray and carefully place the tray on top of the pot. This is the hard part. The FLIP. You want to make sure you have a tight hold of the pot. Place one hand on the pot handle and the other above the tray and quickly flip the pot. And remove the pot and now you have maklouebah. Enjoy :).

You can think of it as a torte or a savory counter part to a pineapple upside down cake because of the way that it is cooked and presented. Usually the vegetables, meat/chicken, rice and spices are arranged in layers and cooked in a pot. Place the carrots, courgettes and potatoes in three rows on the tray (it just looks prettier that way),. Makloubeh (which translates literally into "upside down") is a famous Levantine one-pot rice, spice, and vegetable dish. You will find different variants of it throughout Syria, Jordan, Palestine, and Lebanon.

source: cookpad.com

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