Ingredients

• 500 g - chicken
• 500 g - rice
• 1 - onion
• 1 big one or 2 small one - tomato
• 1 - whole broccoli
• 1/2 tsp - garam masala
• 1/2 tsp - paprika powder
• 1/4 tsp - turmeric powder
• 2 tsp - ginger garlic paste
• 2 stalk - parsley
• 3 tbsp - olive oil
• Salt - as required

How to Make Maqloobeh

• Wash the chicken well and cut it into big size pieces.
• Rub the chicken with spices, ginger garlic paste and salt.
• Heat 1 tablespoon of oil in a pan, add the chicken pieces and fry them on each side, in medium heat.
• Then add the sliced onions and stir well.
• Add some water to the chicken and cook, until the chicken is cooked.
• Wash the broccoli, separate the florets and put them in boiling water for 5 minutes.
• Slice the tomatoes and set aside. Wash the rice in cold water and set aside.
• Take a large, heavy bottomed vessel. Keep it in slow heat, add olive oil and arrange the slices of tomato, at the bottom of the vessel.
• Then arrange the chicken slices.
• Then add a layer of rice on top of the chicken.
• Then add the broccoli florets.
• Then add the remaining rice, salt and enough water, to cover the top of the rice.
• Cook on low flame, cover the vessel tightly and do not open the vessel, until the rice looks fluffier.
• Better to use a transparent cover, so that you can keep checking the rice, without opening the vessel.
• Once the rice looks cooked and all the water is absorbed, switch it off and allow it to rest, for at least 20 minutes.
• Then place a large serving plate, on top of the vessel and carefully invert it.
• Serve the rice by itself or with salad and stew.
• Recipe courtesy: Taste of Pearl City