Maqlubeh

CREDITS

Arab Youtubers (a combination of the best of them)

INGREDIENTS

4 cups rice2 cups olive/coconut oil2 potatoes sliced round2 tomatoes sliced into rounds1 butternut sliced into rounds5 leaves of spinach3 medium brinjal sliced oval2 onions sliced into rings1kg Chicken/Mutton/Beef2 Cinnamon sticks1 anistar5 pepper corns1 teaspoon whole jeeraSalt for the rice1.5 teaspoon salt for the meatPinch turmeric1 teaspoon paprika/kashmiri chilli powder1.5 teaspoon dhana jeera2 teaspoon green ginger garlic masala

METHOD

Par-boil the rice with salt, strain and set asideSteam cook the meat with all the spices mentioned (meaning l, start off with about 3 tablespoon oil, add meat and spices and keep adding small amounts of warm water until the meat is tender)Separately flash fry all the other vegetables.
Layering:In your largish sized pot, add a little oil at the base, some of the left over oil from frying all your veggiesAdd your vegetables in this order:Potato, Brinjal, onions, tomatoes, spinach, butternutNext is your meat without its gravy, then the par-boiled rice, then pour over the gravy from the meatSteam this pot with its well fitting lid (or seal with a pice of dough) for 5 minutes on high, 15 minutes on medium and 40 minutes on low.Once done let cool for about 15 minutes. Remove the lid. Carefully flip the pot into a large serving tray (round)Carefully lift the pot so the maqlubeh retains a tube shape on the tray.

INFO & TIPS

Enjoy with salads and achaar

POSTED ON

14 Apr 2024

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