Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more One Pot Meal Recipes. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined

Rate This Recipe


  • 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