Cauliflower Maqluba with Chicken | Maqluba Recipe

Maqluba recipe - Maqluba, meaning "upside-down" in Arabic, is a staple in Middle Eastern cuisine, known for its beautiful presentation and hearty flavors. This version features tender chicken, fried cauliflower, and fragrant basmati rice, all cooked together and flipped to reveal a stunning layered dish.

Ingredients:

• 1 large cauliflower (florets only)

• ½ onion, thinly sliced

• 2 tbsp ghee

• Neutral oil (for frying cauliflower)

• 6 cups basmati rice, washed and soaked

• 7 pieces halal chicken (or more) from the Arabic store

• Salt and black pepper, to taste

• 2 tbsp 7-spice blend

• 1 tbsp turmeric

• 1 tbsp ground coriander

• 1 tbsp curry powder

• 4 bay leaves

• 1 small stick Ceylon cinnamon (about 2 inches)

• 2 large cups water (approx. 4 cups)

• 1 tsp ground cumin (or to taste)

Delicious and comforting cauliflower Maqluba

Instructions for Maqluba recipe:

1. Prepare the Cauliflower:

   • Cut the cauliflower into florets. Fry in neutral oil until golden brown. Set aside on paper towels to drain excess oil.

     
     

2. Cook the Chicken:

   • In a deep pot, add 2 tbsp of ghee and a little oil.

   • Add the sliced onion and sauté until fragrant.

   • Add the chicken pieces, salt, black pepper, 7-spice blend, turmeric, ground coriander, curry powder, bay leaves, and cinnamon stick.

   • Cook the chicken on medium heat until slightly browned.

     
     

3. Add Water and Cauliflower:

   • Pour 4 cups of water into the pot with the chicken.

   • Add a bit more salt if needed.

   • Add the fried cauliflower and a small amount of cumin (about ½ tsp).

   • Let the chicken simmer for about 10 minutes.

     
     

4. Prepare the Rice:

   • Drain the soaked rice.

   • In a large bowl, mix the rice with 2 tbsp 7-spice blend, 1 tsp black pepper, 1 tsp salt, 1 tsp turmeric, 1 tsp curry powder, 1 tsp ground coriander, and ½ tsp cumin. Use your hands to combine the spices evenly.

     
     

5. Layer and Cook:

   • Carefully layer the seasoned rice over the chicken and cauliflower. Do not stir.

   • Cover and cook on medium-high heat until the rice absorbs most of the water (about 15–20 minutes).

   • Once the rice has absorbed the water, reduce the heat to low, cover, and let it steam for another 20–25 minutes.

     
     

6. Let it Rest:

   • Turn off the heat and let the maqluba rest for at least 20 minutes before flipping. This allows the layers to set.

     
     

7. Flip and Serve:

   • Place a large serving tray or plate over the pot. Holding both securely, flip the pot upside down.

   • Gently lift the pot, revealing the beautiful layered maqluba.

   • Serve hot, and enjoy!