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

240 calories calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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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