Hello, I am Elise. Today, I will show you a way to make maqluba (مقلوبة) recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Maqluba (مقلوبة) Recipe
Maqluba (مقلوبة) is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Maqluba (مقلوبة) is something that I’ve loved my entire life.
To bewith this recipe, we have to prepare a few components. You can cook maqluba (مقلوبة) using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Maqluba (مقلوبة):
- Prepare 1 eggplant
- Make ready Salt
- Make ready Chicken
- Prepare 2 1/2 cups white rice
- Get 1 cup basmati rice
- Take Onion
- Get Oil
- Make ready 1 potato
- Get 1 teaspoon ground turmeric
- Prepare 1 teaspoon cardamom
- Get 1 teaspoon 7 spices
- Get Black pepper
Instructions to make Maqluba (مقلوبة):
- Cut the eggplant into 1/2-inch-thick half-moons. Season well with salt, and let sit 30 minutes. Place the chicken in a large pot (a 10-inch, 5-quart size is ideal), and season well with salt and 1 teaspoon black pepper, cardamom. Pour 3 cups of boiling water over the rice. Soak for 10 minutes, then drain well.
- To the chicken, add the onion wedges, 1 tablespoon salt and 4 1/2 cups of water. Bring to a boil, covered, over high heat, then turn down to a simmer, and cook for 20 minutes. Drain the chicken, keeping the broth and discarding the onion and spices.
- Heat 1/2 inch of oil in a large skillet over medium-high heat until shimmering hot, then fry the eggplant and the potatoes in batches if necessary, turning occasionally until browned.Drain on paper towels, but don’t season. (If the eggplant is too oily, press on it with paper towels.)
- Stirring the chicken broth. Place the chicken back in the pot, skin side down. Place the vegetables on top, then rice. Pour the chicken broth. Press down on the rice; add more broth or water if needed to bring the liquid barely to the level of the rice. Cover the pot and bring to a boil,then turn it down for 40 minutes.
- Place a very large serving dish on top of the pot, then, protecting your hands (and maybe with a partner), invert the pot onto the dish in one smooth motion. If there is liquid seeping out, spoon it out or soak it up with paper towels. Let the pot rest at least 5 minutes. Enjoy!
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