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Издатель Aug 20, 2026

Link: https://link.amazon/B05Mmv44H

Chicken Maqluba (Serves 4–5)

Fresh Maqluba Spice Mix

* Cumin Seeds – 1½ tsp
* Coriander Seeds – 1½ tsp
* Black Peppercorns – 1 tsp
* Green Cardamom – 6
* Cloves – 5
* Cinnamon – 1½-inch piece
* Bay Leaf – 1

Dry roast everything over low heat for 2–3 minutes. Cool completely and grind into a fine powder.

⸻

Chicken Stock

* Bone-in Chicken (small curry-cut pieces) – 850 g
* Water – 1.1 L
* Onion – 1 medium, quartered
* Garlic – 6 cloves
* Cinnamon – 1-inch piece
* Green Cardamom – 4
* Cloves – 3
* Black Peppercorns – 8
* Bay Leaf – 1
* Salt – 1¼ tsp

Add everything to the pot and bring to a boil.

Reduce the heat and simmer for 10–12 minutes.

Remove the chicken and strain the stock.

Reserve both.

⸻

Rice

* Basmati Rice – 350 g
* Prepared Maqluba Spice Mix – 2 tsp

Wash the rice until the water runs mostly clear.

Soak for 20–30 minutes.

Drain completely and mix with 2 tsp of the prepared spice mix.

⸻

Vegetables

* Eggplant – 1 large (350–400 g)
* Potatoes – 2 medium (300–350 g)
* Oil – as required

Cut the eggplant into 1–1.5 cm thick rounds.

Lightly salt and rest for 10 minutes.

Shallow-fry until golden.

Remove.

Cut the potatoes into 1 cm thick rounds.

Shallow-fry until golden.

Remove.

⸻

Birista

* Onion – 2 large, thinly sliced
* Oil – as required

Fry until deep golden brown.

Reserve ¼ for garnishing and keep the remaining ¾ for layering.

⸻

Brown the Chicken

Sprinkle 1 tsp of the prepared spice mix over the cooked chicken.

Sear in a little oil for 1–2 minutes.

Remove.

⸻

Layering (Do Not Stir)

1. Thick onion rings (1 large onion)
2. Thick tomato slices (2 medium tomatoes)
3. Chicken
4. Fried eggplant
5. Fried potatoes
6. Birista (¾ portion)
7. Spiced basmati rice

⸻

Final Cooking

* Reserved hot chicken stock – 475–525 ml (approximately)

Pour the hot stock gently over the rice.

Bring to a gentle simmer.

Cover and cook over the lowest heat for 20–25 minutes.

Switch off the heat and let it rest for another 15 minutes.

Garnish with the remaining birista and serve.

Important: Don’t follow a strict rice-to-water ratio here. The tomatoes, onions, eggplant and chicken will all release moisture while cooking, so the exact quantity of stock may vary.