About Saudi Style Maqlooba
Maqlooba (also spelled Maqluba) is a traditional Middle Eastern rice dish popular across Syria, Iraq, Lebanon, Palestine, Jordan, and Saudi Arabia. The name literally means “upside down”, as the layered rice, chicken, and vegetables are inverted onto a serving platter before serving. This Saudi-style Maqlooba is delicately spiced, colorful, and perfect for festive family meals.
Ingredients
- 2 cups basmati rice, washed and soaked for at least 30 minutes
- ½ kg chicken
- 1 onion, chopped
- 2–3 garlic cloves, chopped
- 1–2 tsp black pepper powder
- 1 tbsp coriander powder
- ½ tsp cumin powder
- ½ tsp fennel seed powder
- 1–2 tsp Kasuri Methi
- 1–2 tsp red chilli powder
- ¼ tsp turmeric powder
- ¼ tsp cinnamon powder
- ½ tsp Shilpa’s Masala Mill Garam Masala
- Salt to taste
- Spring onions
- Fresh coriander leaves
- 2–3 tbsp tomato paste
- ½ tbsp tomato ketchup
- ½ chicken stock cube
Vegetables
- 1–2 eggplants, sliced lengthwise
- 1 potato, sliced
- 1 tomato, sliced
- Cauliflower florets
- Colored bell peppers
- Sliced onions
- Oil for frying
Instructions
Heat oil in a large pan.
Add the chopped onions and garlic and sauté until lightly browned.
Add all the powdered spices and cook until the oil starts separating from the masala.
Add the chicken pieces and salt.
Fry for a few minutes.
Add about 1 cup of hot water.
Cover and cook until the chicken is fully cooked.
Remove the cooked chicken pieces and set aside.
Add the soaked rice and chopped spring onions to the same pot.
Add enough water to cook the rice (approximately 3 more cups).
Add the chicken stock cube and adjust the seasoning.
Cover and cook on dum until the rice is about 90% cooked.
Meanwhile, prepare the tomato rice mixture.
In a small pan, combine tomato paste, salt, coriander powder, fennel seed powder, tomato ketchup, and black pepper.
Add a few tablespoons of water and simmer until thick.
Divide the cooked rice into two equal portions.
Mix one portion with the prepared tomato mixture.
Mix saffron food colour into the second portion of rice (optional).
Fry all the sliced vegetables until lightly browned.
Keep them aside.
Assembly
Layer the fried vegetables at the bottom of a deep cooking pot.
Arrange them in the following order:
- Eggplant
- Tomatoes
- Onions
- Bell peppers
- Potatoes
- Cauliflower
- Chicken pieces
- Tomato rice
- Saffron rice
Add chopped coriander leaves between the layers if desired.
Press everything down firmly.
You may also create two complete layers of vegetables, chicken, and rice if using a larger pot.
Cover and dum cook for 10–15 minutes until steam begins escaping from the surface.
Carefully invert the pot onto a large serving platter.
Garnish with fried onions, fresh coriander leaves, and mint leaves.
Spice Level
🌶
