Maklouba Arabic Upside down and delicious Biriyani

 Maklouba Arabic Upside down and delicious Biriyani

       Maklouba, literally meaning ‘upside down’ dish. Maklouba is prepared by roasted vegetables, a meat of choice and an accompaniment of spiced rice. Let's see how we can prepare it...

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Ingredients:

a. Vegetables.

1.     Eggplant – 2 medium sized.

2.     Cauliflower, cut into small florets – 1.

3.     Potato – 2 medium size.

b. For Preparing chicken Masala:

1.     Chicken – ½ Kg, diced or cut into pieces

2.     Onion – 1 finely chopped.

3.     Tomato – 1 chopped.

4.     Ginger – ½ inch piece.

5.     Garlic cloves – 2 nos.

6.     7 spices – 1 tsp.

7.     Cardamom -  nos.

8.     Cinnamon -  1” sticks.

9.     Cumin powder – 1 tsp.

10.   Black Pepper powder – ½ tsp.

11.    Salt.

c. For rice:

1.     Basmathi rice – 1 cup.

2.     Pepper Powder – 1/ tsp.

3.     Salt.

4.     7 spices – 1 tsp.

5.     Turmeric powder – ½ tsp.

Method of Preparation:

1. Peel and cut up the eggplant into thick horizontal slices and marinate them in salt for 2 minutes. Wash the eggplant in water to get rid of the salt, and then drain the slices over paper towels.
2.  Take 2 cups of rice in a bowl, add pepper powder, 7 spices and turmeric powder 30 minutes, soak it for 30 mins.
3. Fry the cauliflower florets, potato and eggplant slices until brown. Put in a strainer until completely drained.
4. In the same pan, heat the almond pieces and pine nuts until they are fried. 
5. Take a large vessel, add onion, chicken, tomato, ginger, garlic and the spices needed for the chicken. (already mentioned.), add 2 liters of water and allow to cook. 
6. Remove the chicken, save the broth for later in a bowl.
7.  Take another large vessel, layer the chicken pieces cauliflower florets, potatos and eggplant in a desired pattern.
8. Add rice, level it, then pour the stack on the top of it. Make sure the sauce just covers the rice (2cm over the rice is ideal).
9. Cook the saucepan on high heat for 5-8 minutes, and then cover and simmer for 40-45 minutes.
10. When the water has fully evaporated (and the rice is fully cooked), switch off the flame and leave to cool.
11. Flip the pot onto a serving plate and slowly and carefully remove the pot.
12. Garnish with fresh parsley and the fried nuts. Serve hot. Enjoy!!!!