Thursday, September 30, 2010
Maqloobeh With Chicken: Non Traditional Method
Maqloobeh is a traditional Palestinian dish. This was introduced to us by one of my husband's close friend. Maqloobeh is nothing but a rice dish made with rice, meat and layers of vegetables like eggplant, potato and cauliflower . The choice of vegetables varies, but eggplant is a must for a traditional Maqloobeh. This is also called as upside down rice, since it's made in one pot and inverted in a large serving plate just before serving. The look of the dish itself makes you feel festive. A single pot dish packed with flavours and nutrients. With very mild spices, just the juices released from the meat and vegetables makes it so delicious.
The recipe which I have given here is a bit of nontraditional method. The procedure is almost the same, but I couldn't get eggplant so it comes under the category of nontraditional method. This is a very good meal to sit and enjoy with your family.
Chicken- 500 g
Rice- 500 g
Tomato- 1 big one or 2 small one
Broccoli- 1 whole broccoli
Garam masala- 1/2 tsp
Paprika powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Ginger garlic paste- 2 tsp
Parsley- 2 stalk
Olive oil- 3 tbsp
Salt as required
Wash the chicken well, cut it into big size pieces. Rub the chicken with spices, ginger garlic paste and salt. Heat 1 tbsp of oil in a pan, add the chicken pieces and fry them on each sides in medium heat. Then add the sliced onions and stir well. Add some water to the chicken and cook until the chicken is cooked.
Wash the broccoli, separate the florets and put them in boiling water for 5 minutes. Slice the tomatoes and set aside. Wash the rice in cold water and set aside.
Take a large heavy bottomed vessel. Keep it in slow heat, add the olive oil, arrange the slices of tomato at the bottom of the vessel. Then arrange the chicken slices. Then add a layer of rice on top of the chicken. Then add the broccoli florets. Then add the remaining rice, salt and enough water to cover the top of the rice. Keep the heat in slow, cover the vessel tightly and do not open the vessel until the rice looks fluffier. Better to use a transparent cover so that you can keep checking for the rice without opening the vessel. Once the rice looks cooked and all the water is absorbed, switch it off and allow it to rest for at least 20 minutes.
Then place a large serving plate on top of the vessel and carefully invert it.
Serve the rice by itself or with salad and stew.
A great dish to enjoy as a family.
This recipe goes to Festive Rice event hosted by Akheela of Torview.