Maqlooba

INGREDIENTS

1 chicken, disjointed and washed
2 tablespoons plain yoghurt
½ teaspoon crushed garlic
1 teaspoon dhana jeeru (cumin)
¼ teaspoon arad (Turmeric)
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon red chilli powder
Pinch of Elachi (cardomom) powder
½ tablespoon red masala & ½ tablespoon green masala

1 onion, chopped
1 tablespoon oil
2 tablespoons ghee (Clarified butter)
1 bay leaf
1 teaspoon whole jeeru (cumin)
3 black peppercorns & cloves
1 cinnamon stick

2 cups basmati rice, par boiled in salted water
3 medium potatoes, cubed & fried
1 brinjal, cubed & fried (sprinkle salt before frying to draw out bitterness)
½ cauliflower, broken into florets & fried
¼ teaspoon black pepper
¼ teaspoon origanum
½ teaspoon arad (Turmeric)
¼ teaspoon red chilli powder

METHOD

Marinate the chicken with the spices. Make onion vagaar in the ghee (Clarified butter) and oil and add the aromatics. Add the chicken and cook until halfway done (do not overcook as it requires further cooking later on). Grease a heavy based pot well, lay the chicken pieces at the bottom, then the fried potatoes, brinjals & cauliflower. Spread vegetables around the sides of the pot too. Mix the black pepper, origanum, arad (Turmeric) & red chillies into the rice. Layer rice on top of chicken & veg. Cover with lid & steam for about 45 minutes. Just before serving, hold a big platter over the top of the pot & flip it over (you might need someone to help you). The rice should come out upside down like a cake. Serve with dhai and kachoomer.

INFO & TIPS

Maqlooba is a popular Middle Eastern rice dish and it means "Upside Down" in Arabic

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