UPSIDE DOWN Chicken & Rice

by Middle Eats
Palestinian Chicken And Rice Is Served Upside Down

UPSIDE DOWN Chicken & Rice is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Maklouba is a dish that is literally served UPSIDE DOWN. It’s a wonderful meat and rice dish, which is cooked, then flipped, and served upside down.

Today we’ll be making it with Chicken and Cauliflower, and I promise you this dish is one of the greatest you’ll ever try

  • Palestinian Chicken And Rice Is Served Upside Down
  • Palestinian Chicken And Rice Is Served Upside Down
  • Palestinian Chicken And Rice Is Served Upside Down
  • Palestinian Chicken And Rice Is Served Upside Down
  • Palestinian Chicken And Rice Is Served Upside Down
  • Palestinian Chicken And Rice Is Served Upside Down
  • Palestinian Chicken And Rice Is Served Upside Down
  • Palestinian Chicken And Rice Is Served Upside Down
  • Palestinian Chicken And Rice Is Served Upside Down
  • Palestinian Chicken And Rice Is Served Upside Down
  • Palestinian Chicken And Rice Is Served Upside Down
  • Palestinian Chicken And Rice Is Served Upside Down

Follow along with the 📝 recipes below👇🏾👇🏾

Palestinian Chicken And Rice Is Served Upside Down
Pin Print

UPSIDE DOWN Chicken & Rice

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Stock:

  • 2 Tbsp Oil
  • 1 kg Chicken Pieces
  • 4 Bay Leaves
  • 15 Cardamom pods
  • 2 Tsp black peppercorns
  • 3 large onions
  • 4 cloves garlic
  • 4 Tsp salt

Vegetables:

  • 1.5kg fresh cauliflower or 1 kg of trimmed florets (you can add more kinds of vegetables if you want)
  • 4-8 cloves of garlic
  • Oil for frying

Rice:

  • 3 cups of short-grain rice (I recommend mixing 2 1/2 cups of Egyptian or Japanese rice with 1/2 cup of basmati rice for structure)
  • 3 Tsp salt
  • 1 Tsp cardamom powder
  • 1 Tsp Bharat or 7 Spice
  • 3/4 Tsp black pepper
  • 1/2 Tsp turmeric
  • 1 Tbsp oil

To layer:

  • 2-3 Tomatoes or Potatoes
  • 2 Tbsp oil

Instructions

To make the stock:

  1. Add the oil to the pot and heat on high heat
  2. Add the chicken pieces in batches, and sear for 5-9 minutes on each side until golden all over
  3. Add the spices, and toast for 2-3 minutes
  4. Dice the onions and add to the pot, then saute until softened and the pot is deglazed
  5. Add the garlic, and saute for another minute before adding the chicken again and the salt
  6. Fill the pot with water to cover the chicken and bring to a light boil
  7. Skim the surface from scum, and cover with the lid set ajar, temp to medium, and simmer for 40-50 minutes
  8. When done, remove the chicken and sieve the stock to remove any onions and spices

To make the vegetables:

  1. Chop your cauliflower into medium and large florets
  2. Add oil to a pan on high heat, so it's about 1 cm deep
  3. Add the cauliflower to the hot pan and fry on each side for about 5 minutes until browned all over
  4. Remove and allow to drain on paper towels, salt immediately once removed from the oil
  5. Don't forget to fry some garlic

To make the rice:

  1. Thoroughly wash your rice then let it drain until most of the excess water has drained off
  2. Add to a bowl with the spices and salt and gently mix to combine
  3. Once evenly mixed, pour in the oil and mix once more until the rice is coated in oil

To assemble:

  1. Scatter a few tbsp of rice in the bottom of your pot
  2. Slice the tomatoes or potatoes into slices, then line the bottom with them
  3. Add the cooked chicken, skin side down, until you have a single filled layer
  4. Cover the chicken and fill any gaps with a thin layer of rice, then add a layer of cooked cauliflower
  5. Finally, add the remaining rice on top and spread it into an even layer

To cook:

  1. Pour the filtered stock into the pot, until it just reaches the level of the rice
  2. Turn the heat to high and cover with a lid. Once it comes to a boil, set a timer for 5 minutes
  3. Once the 5 minutes are up, turn the heat to low (2/10) and keep covered for 20 minutes
  4. Pour 2 Tbsp oil around the edges of the pot, then place a paper towel on the top of the pot and place the lid on again
  5. Let it steam for 10 minutes more on low. When done you can serve it immediately, or follow these instructions for a good flip
  6. Let it rest for 15 minutes off the stove. Then place a plate on top, and flip the pot with the plate. Rest for 10-15 more minutes before revealing so the contents can settle

Serve with thick yogurt and enjoy

  1. y and grilled
  2. Serve and enjoy immediately
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Chapters
0:00 Intro
1:13 Making the perfect stock
3:35 Frying the cauliflower
4:27 Seasoned rice
5:20 Assembly
6:07 Cooking
7:40 Taste Test & Review

Recipe video


Enjoy

Let us know what you think of today’s UPSIDE DOWN Chicken & Rice tips, tricks, and hacks!

Related Recipes

Leave a Reply

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More