Golden Tanoor

Maqlooba: The Flavorful Upside-Down Rice Dish You Need to Try

Maqlooba, meaning “upside-down” in Arabic, is a delicious and hearty one-pot dish made with spiced chicken, rice, and layers of roasted vegetables. The real magic happens when you flip the pot, revealing beautifully stacked layers of tender meat, vegetables, and fluffy rice. Let’s make it together!

Ingredients (Serves 4-6 people):

  • 1 kg boneless chicken thighs (cut into chunks)
  • 3 aubergines (sliced into 1 cm thick circles)
  • 1 red pepper (chopped into large chunks)
  • 1 green pepper (chopped into large chunks)
  • 2 fresh tomatoes (sliced)
  • 4 cups rice (washed)
  • 5 cups water
  • Salt (to taste)
  • Spices:
    • 1 tsp black pepper
    • 1 tsp curry powder
    • 1 tsp paprika
    • 1 tsp turmeric
    • 1 tsp whole cumin
  • Olive oil (for cooking)
  • 1 small jar tomato paste (320g)
  • 2 tbsp red pepper paste

Create the dish:

1. Prepare the Aubergines

  • Preheat your oven to 200°C (390°F).
  • Brush both sides of the aubergine slices with olive oil and place them on a baking tray.
  • Bake until golden brown (about 45 minutes), flipping halfway.

2. Cook the Chicken

  • Heat olive oil in a pan over medium heat.
  • Add 1 tsp whole cumin and let it toast slightly.
  • Add the chicken and season with salt, curry powder, paprika, and black pepper. Stir well and cook until browned.
  • Pour in some water and let it simmer until the chicken is fully cooked.

3. Sauté the Peppers & Tomatoes

  • In another pan, heat olive oil and add the chopped red and green peppers.
  • Sauté until softened and slightly browned.
  • Remove the peppers, then in the same pan, add tomato slices and cook until lightly softened.

4. Prepare the Tomato Sauce

  • Heat some olive oil in a pan.
  • Add 1 jar of tomato paste (320g) and 2 tbsp red pepper paste.
  • Stir and let it cook for a few minutes.

5. Cook the Rice

  • In a separate pan, add the washed rice to the tomato sauce mixture and stir to coat.
  • Add some water from the chicken broth (about 1:1 ratio) and let the rice partially cook.

Creating the Maqlooba Layers

Now comes the fun part—layering the dish!

  1. Oil the bottom of a deep pot and sprinkle a little rice to prevent sticking.
  2. Layer the cooked chicken at the bottom.
  3. Next, add the aubergine slices evenly over the chicken.
  4. Layer the sautéed peppers on top.
  5. Add the cooked tomatoes over the peppers.
  6. Finally, pour the partially cooked rice over everything and press it down gently.

Final Cooking & Flipping the Dish

  • Pour enough chicken broth over the rice to cover it.
  • Cover the pot and let it steam on low heat for about 30 minutes until all the water is absorbed.
  • Once done, remove from heat and let it sit for 10 minutes.
  • Now for the best part—flip the pot onto a serving dish!
  • Gently lift the pot to reveal the beautifully layered Maqlooba.