Chicken Maqluba Rice: (My version)
Upside down Rice:
(My Version)
Serves-5 people
Ingredients:
For the Rice:
📌500g Basmati Rice
📌5 1/2 cups of Water
(Including 1 3/4 cup of chicken gravy)
📌1 teaspoon Salt
📌Ginger and Garlic Paste
📌1 Onion
📌3 tablespoons Olive Oil
📌500-850g Chicken
📌3 tablespoons Olive Oil
📌2 tablespoons Garam Masala
📌2 tablespoons Biriyani Masala
📌3 tablespoons Chili Powder
📌1 tablespoon Salt
📌1/4teaspoon Turmeric Powder
📌2 tablespoons Lime juice
📌2 Tomatoes
Vegetables:
📌2 Brinjals
📌2 Potatoes
📌5 Tomatoes
📌2 Onions
📌1 Small Cauliflower
📌Oil
📌Bell Pepper(optional)
📌1 Carrot
(cut the vegetables into not very thin nor very thick slices)
Method:
1️⃣Add to a bowl Garam Masala,Biriyani Masala.chicken,chili powder,salt,,lime juice,mix well.keep it aside for one hour.
2️⃣Fry the sliced potatoes both sides.
3️⃣Fry the cauliflower,carrots,Brinjals onions,tomatoes .
4️⃣Take a deep pan which you can turn the rice.
5️⃣Mix 1 teaspoon pepper and 1 teaspoon salt.a keep it aside to sprinkle it on the fried vegetables before layering the rice.
To Cook the Rice:
1️⃣Add Oil to a deep pan.Fry the onions ,ginger and garlic paste and the tomatoes add the Marinated Chicken.wash the pan and add the water,close with a lid and cook for 5 minutes.
2️⃣Stir it and cook for 5 more minutes.
3️⃣Remove the chicken out.add the 5 1/2 cups water(measure the water including the gravy of the chicken)
4️⃣Now add the washed rice ,salt mix well.
5️⃣Cook the Rice until 90% done .
6️⃣Take a good deep pot,straight one.
7️⃣Keep the parchment paper to the bottom(optional)
8️⃣Layer the vegetables alternately and arrange all the chicken pieces for one layer.
9️⃣Arrange a rice layer.now arrange the potatoes around the sides.
1️⃣0️⃣ Arrange the onions,remaining tomatoes and brinjals over the rice.
1️⃣1️⃣Add another Rice layer and press down firmly with the back of a spoon.
1️⃣2️⃣Pour 1/4 cup of hot water to the middle of the rice.(If you have any remaining gravy which we use to cook the rice,you can use that)
1️⃣3️⃣Place the pot on low flame,close with a lid and cook for 15-20 minutes.
1️⃣4️⃣Let it stand for 20 minutes. This helps the rice to hold together in one shape.
1️⃣5️⃣When ready to serve,take a large plate and place it on top of the pot.Use both hands and place them on each handle while holding the plate down.In a swift motion, flip the pot .let it sit for 10 minutes upside down. Give the pan a few gently taps on the bottom to make sure it has released from the sides and the bottom.allow gravity to slowly drop the Maqlooba .
1️⃣5️⃣Lift the pot very slowly to help keep it intact.
1️⃣6️⃣Enjoy !!
Tips:
📌If you are cooking in the stainless steel pan,keep a roti Tawa under the rice pot to prevent the bottom from burning.
📌For the vegetables, you can increase the amounts listed if you prefer more.
📌Use a non stick pot with straight sides for best results.
📌If you're using short grain rice, there is a higher risk it will stick together and mush, therefore be sure to adjust the water ratio accordingly.
📌You can also make a vegetarian version by using canned chickpeas as a substitute for the meat if you want.
📌Greasing the pot and using a circular piece of parchment paper will ensure easier removal once flipped upside down.
📌You can use Lamb, Mutton or Beef instead of Chicken.
📌You can bake the chicken and the vegetables in the oven instead of frying them. This option is healthier since you don't need to use oil.
📌The vegetables used in maqluba are eggplant, potato, and cauliflower. Some versions use only cauliflower and eggplant, some use eggplant and potato, and some use all three. I find that these 3 vegetables give so much flavour that makes maqluba delicious
📌For one cup Basmati rice use two cups of water.
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