Description
Discover the secret to perfect Maqluba, an authentic Middle Eastern layered rice dish combining tender meat, aromatic spices, and perfectly cooked vegetables. This one-pot wonder is easy to make, visually stunning, and bursting with vibrant flavors that will impress your family and friends.
Ingredients
Scale
Protein
- 500g chicken pieces or lamb chunks, seasoned
Rice
- 2 cups long-grain basmati rice, rinsed and soaked for 30 minutes
Vegetables
- 1 medium eggplant, sliced evenly
- 2 medium potatoes, sliced evenly
- 2 medium carrots, sliced evenly
- 2 medium tomatoes, sliced (optional for layering or garnish)
Spices
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1 tsp ground cumin
- 1/2 tsp turmeric
- Salt and pepper to taste
Others
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth, warm
- 3 tbsp olive oil or ghee for frying and browning
Instructions
- Prepare and season the ingredients: Rinse the basmati rice to remove excess starch and soak it in water for about 30 minutes. Meanwhile, season the chicken or lamb with salt, pepper, cinnamon, allspice, and cumin. Slice the eggplant, potatoes, and carrots evenly for uniform cooking.
- Fry the vegetables: In a large pot or deep pan, heat olive oil or ghee over medium heat. Fry the sliced eggplants, potatoes, and carrots until golden brown and tender. Remove and place them on kitchen paper to drain excess oil.
- Brown the meat and onions: Using the same pot, add a bit more oil if needed, then sauté the chopped onions and garlic until translucent and fragrant. Add the seasoned meat and brown on all sides to lock in juices and develop flavor.
- Layer the ingredients in the pot: Place the browned meat evenly at the bottom of the pot. Arrange the fried vegetables on top in neat layers. Spread the soaked and drained rice evenly over the vegetables. Gently pour warm broth over the rice until it just covers the surface.
- Cook the Maqluba: Cover the pot tightly and cook over low heat for 45 minutes to 1 hour. Allow the rice to absorb the broth and flavors from meat and vegetables. Avoid opening the lid frequently to retain steam.
- Flip and serve: Remove the pot from heat and let it rest for 10 minutes. Place a large serving plate on top of the pot, then carefully invert it to reveal the layered Maqluba. Serve immediately for the best taste and texture.
Notes
- Soak basmati rice for at least 30 minutes to ensure fluffy, separate grains after cooking.
- Cut vegetables into even slices for consistent cooking and beautiful layering.
- Use a heavy-bottomed pot to distribute heat evenly and prevent sticking or burning.
- Do not skip frying vegetables — it enhances flavor and texture for an authentic taste.
- Let the Maqluba rest before flipping to avoid breaking the layers.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Maqluba, Middle Eastern rice dish, layered rice recipe, one-pot meal, chicken maqluba, lamb maqluba, traditional maqluba
