Genuine Rooster Maqluba Recipe – The Odehlicious

Maqluba is a conventional Center Jap dish in Jordan and Palestine, consisting of layers of greens resembling eggplant, potatoes, cauliflower, and tomatoes, together with hen and rice cooked collectively in a pot and seasoned with completely different spices for a richer taste. As soon as cooked, the pot is inverted onto a serving platter, creating a ravishing layered presentation with the meat on high, therefore the identify ‘upside-down.’ This dish is historically served with plain yogurt and Arabic Salad, that are necessary facet dishes.

This recipe put up was initially printed in December 26 2022 and it was republished in April 30 2024.

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Maqluba is one in all my favourite Jordanian food together with Mansaf because it brings again recollections of my childhood within the Center East. Once I was nonetheless a toddler, my late Jordanian grandmother made this scrumptious dish for us throughout household gathering. As a result of I like this meals a lot, I’m going to indicate how one can make my grandmother’s hen maqluba, a dish you’re positive to like.

Maqluba is just not a simple recipe to make which is why it’s historically served throughout particular events resembling household gatherings, weddings, Ramadan iftars, and even when internet hosting particular friends. Nonetheless, this can be a must-try dish since it’s so in style in Jordan, Palestine and in Levantine cuisines. For those who go to to Jordan or obtain invitation from a Jordanian household, it’s normally the commonest dish to serve to our visitor.

What’s Maqluba?

The phrase “Maqluba” or “Maqlooba” (مقلوبة) comes from an Arabic phrase which means “upside-down” or “inverted” which the time period is smart since upon serving, the pot is inverted onto a serving platter after cooking, ensuing within the rice and greens forming a ravishing layered presentation. It’s thought of a full meal, because it already consists of greens, hen and rice collectively in a single pot.

What makes this meals scrumptious is that the hen is boiled together with the spices to boost the flavour, producing a wealthy, savory broth for the rice. For some individuals, Maqluba is taken into account a heavy and oily dish as a result of the greens and hen are fried in oil earlier than assembling into layers. Nevertheless, that is what makes the meals mouthwatering, because the rice is so moist that you simply don’t want any sauce or stew to really feel glad

In fact, you’ll discover in each household, we historically serve this with yogurt & salad. The reason being as a result of is that it’s a part of our cultural custom, and since Maqluba is oily, yogurt will assist support our digestion because it include probiotic

Elements and its Substitution

Spices: To make Maqluba spice, I’m utilizing Arabic 7 spice, also referred to as Baharat spice, which comprises seven sorts of spices resembling cumin, cardamom, cinnamon, bay leaves, nutmeg, and others. Moreover, I’m additionally utilizing cardamom pods, bay leaves, and turmeric powder. These spices will give a wealthy fragrant taste to the broth when boiling the hen.

Substitution Suggestion: If you do not have 7 spice / Baharat spice, you should use Garam Masala, which is an Indian blended spice. They style comparable besides that Garam Masala is mildly spicy.

Greens: I take advantage of three necessary greens for this recipe—potatoes, eggplants, and cauliflower. You will need to fry them first earlier than including them to the pot, because it offers a pleasant brown texture and helps maintain the rice moist.

Meat: I’m utilizing hen as my protein. I want drumsticks and thigh components since they’re tender and juicy.

Substitution Suggestion: You need to use different meat like beef, mutton, or lamb in the event you want this over hen.

Rice: I’m utilizing basmati rice, which is a sort of long-grain rice widespread within the Center East and India. The rice shall be blended with the spices after which put aside in preparation for assembling the Maqluba. Don’t use short-grain or sticky rice as it will have an effect on the feel of the Maqluba.

Substitution Suggestion: For those who don’t have long-grain rice, you should use medium-grain rice or Egyptian rice.

Different Elements: Additionally, you will want cooking oil for frying the greens and hen, tomatoes for layering, and water for making the broth and boiling the hen.

Step by Step Instruction

I. Boiling & Seasoning the Rooster

• Step one is to arrange a big pot by which you’ll place the hen and pour water for boiling. As soon as the hen begins to boil, use a big spoon to take away any extra fats.
• Subsequent, add the 7 spice, cardamon pods, bay leaves, turmeric, salt, and black pepper to the pot, and provides it a sluggish stir. The hen broth ought to have a barely salty style, as you’ll use it to pour over the rice and greens. Enable the hen to boil for half-hour.
• Whereas the hen is simmering, I washed the basmati rice for 3-4 occasions adopted by soaking it in heat water for half-hour.
• As soon as the hen is cooked, separate it from the broth and set it apart.

II. Frying the Greens and Rooster

• Whereas the hen is boiling, chop the cauliflower, sliced potatoes, and eggplant into lengthy shapes. Warmth vegetable oil in a separate pan to arrange for frying.
• As soon as the oil is scorching, fry the potatoes first till it develops a lightweight brown texture.
• Then, proceed with frying the cauliflower after which eggplants.
• Lastly, fry the hen within the pan till it’s browned on each side. Switch all the things to a plate and set it apart.

III. Assembling the Maqluba

• In preparation for the layers, I first combine the rice with the 7 spice, turmeric, salt, and black pepper in a big bowl. Set it apart.
• Utilizing a brand new cooking pot, I brush it first with oil to stop sticking, after which distribute the sliced tomatoes round it.
• For the second layer, I added the fried eggplant adopted by the sliced potatoes.
• For the third layer, I added the cauliflower adopted by the hen.
• For the ultimate layer, add the spiced rice, after which pour 4-5 cups of broth that I used to boil the hen.
• Switch the cooking pot to the range in medium warmth to let it boil.
• As soon as there may be much less water, alter the warmth and let it simmer for quarter-hour earlier than turning it off.

Tips on how to put together and serve Maqluba?

To serve Maqluba, place a big plate on a desk. Convey the pot to the plate and shortly flip it the other way up. Slowly raise it as much as reveal a ravishing layer of Maqluba.

When consuming this scrumptious Jordanian hen rice dish, it’s generally served with plain yogurt and Arabic salad. The yogurt offers an important condiment for this rice dish, whereas the salad serves as a wholesome vegetarian facet dish.

This rice dish may be very scrumptious however generally is a bit oily. Subsequently, it is very important serve it with one thing more healthy like Arabic Salad, Fattoush or Tabbouleh Salad.

These two facet dishes are a should, and you can’t eat Rooster Maqluba with out them.

STORING SUGGESTION: You may retailer the leftovers in an hermetic container, the place they are going to final for as much as 5-6 days. I don’t advocate storing them within the freezer, as this will wreck the feel of the rice and make it soggy.

Suggestions and Hints

• You may bake the hen and the greens within the oven as an alternative of frying them. This feature is more healthy because you need not use oil.
• If you’re utilizing a nonstick pot, place sliced tomatoes first on the underside of the pot earlier than including the opposite greens and the rice. This may assist forestall sticking within the pot.
• When boiling the hen or any meat, be sure to season the broth with spices, and it should be barely salty. You can be utilizing it to prepare dinner the rice together with the remainder of the components. In any other case, the style of the rice shall be beneath seasoned.
• Earlier than frying the hen, be certain that to dry it totally to stop oil splashing.
• As a result of eggplant absorbs an excessive amount of oil, soak it in salt water for half-hour. After that, gently squeeze it to launch the juice. On this course of, after I fry the eggplant, it is not going to take up an excessive amount of oil.

Troubleshoot Questions

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