Potato Maqluba – Recipe for Potato Maqluba – How to Prepare Potato Maqluba

Potato Maqluba – Recipe for Potato Maqluba – How to Prepare Potato Maqluba

Potato Maqluba is one of the main dishes often served at the dining table. It is known for its delicious taste and tempting aroma, as well as its high nutritional value due to the variety of vegetables included, such as potatoes. The dish is named "Maqluba," which means "upside-down," because it is flipped directly from the pot onto the serving plate. It is often served with salad or yogurt on the side.

This dish is easy to prepare and takes only 40 minutes to cook, serving six people.

Main Ingredients for Preparing Potato Maqluba:

 

• 2 cups of Egyptian rice (short-grain rice)
• 1 kilogram of chicken
• 2 cinnamon sticks
• 2 bay leaves
• 1 large onion, quartered
• 6 cardamom pods
• 6 whole black peppercorns
• 1 tablespoon of salt
• 1 large tomato, quartered
• 3 large potatoes, sliced into thick rounds
• 1 large onion, sliced into rings
• 6 garlic cloves, sliced evenly
• 2 large green bell peppers, sliced into thick strips
• 1 tablespoon of mixed spices
• 1 teaspoon of turmeric
• 1 teaspoon of salt
• ¼ teaspoon of ground black pepper
• ¼ teaspoon of ground cinnamon

Frying Ingredients:

• A generous amount of sunflower oil

Serving Ingredients:

• Toasted pine nuts

How to Prepare Potato Maqluba:

Step 1:
Start by washing the rice thoroughly and soaking it in water with 1 tablespoon of salt for about 15 minutes, then drain and set aside.

Step 2:
To cook the chicken, place 12 cups of lukewarm water in a large, deep pot and bring it to a boil over high heat. Add the chicken and let it simmer over medium heat for 5 minutes, skimming off any foam that forms on the surface. Continue removing the foam until it’s almost all gone.

Step 3:
Add the cinnamon sticks, bay leaves, onion, cardamom, peppercorns, salt, and tomato to the chicken. Stir and let the mixture simmer over medium heat for 30-40 minutes until the chicken is fully cooked. Once done, remove the chicken from the pot and reserve the chicken broth.

Step 4:
Heat a generous amount of sunflower oil in a wide frying pan over high heat. Fry the potato slices until they turn light golden, then remove and set aside.

Step 5:
In a large pot, heat a little sunflower oil and sauté the onion until golden. Add the boiled chicken pieces and fry them until they are lightly browned. Then, add the fried potato slices, garlic, and bell pepper slices.

Step 6:
Drain the soaked rice well and add it to the pot on top of the chicken and vegetables.

Step 7:
In a separate pot, heat 5 cups of the reserved chicken broth over medium heat until it boils. Add the mixed spices, turmeric, salt, pepper, and cinnamon to the broth, stirring well to combine.

Step 8:
Slowly pour the seasoned broth over the rice mixture in the pot without stirring the ingredients. Let the pot come to a boil over medium heat.

Step 9:
Once the liquid begins to boil, reduce the heat to low, cover the pot, and let the dish simmer for 30-35 minutes until the rice is fully cooked.

Step 10:
When done, carefully flip the Maqluba onto a serving plate and sprinkle toasted pine nuts on top. Serve hot with salad or yogurt on the side.

Enjoy your delicious Potato Maqluba!