Prep Time 50 Min
Cook Time 55 Min
ServingsServes 8 People
Calories500 kcal
Maqluba is a wonderful layered dish that’s perfect for family gatherings. I often make it when I want to serve something filling and hearty. The beauty of Maqluba is how everything cooks together, allowing flavors to meld. It typically features meat and vegetables layered with basmati rice, all flipped upside down for serving—a detail that’s always fun! I’ve found that using warm broth, not boiling, makes a big difference in achieving the right texture for the rice. Just remember not to rush the layers; they need their space to create that perfect blend of flavors.
Ingredients
- 2.2 pounds of chopped meat
- 1 medium onion, chopped
- 1 cinnamon stick
- 1 teaspoon salt
- 5 whole cardamom pods
- 5 whole black peppercorns
- 0.5 teaspoon saffron
- 3 cups basmati rice
- 5 whole cardamom pods (for cooking rice)
- 1 tablespoon corn oil
- 2 tablespoons rose water
- 1 tablespoon salt (for cooking rice)
- 2 medium potatoes, sliced
- 2 bell peppers, chopped
- 1 cup chopped cilantro
- 2 large onions, chopped
- 1 medium red bell pepper, sliced
- 6 cloves garlic, minced
- 2 medium tomatoes, sliced
- 3 tablespoons corn oil (for frying)
- 1 teaspoon turmeric
- 0.5 teaspoon black pepper
- 1 teaspoon mixed spices
Instructions
- Place the chopped meat in a deep pot over medium heat and add the onion, cardamom, salt, cinnamon stick, and black pepper, covering it with water. Let it simmer until the meat is fully tender.
- Remove the meat from the broth and strain it, keeping the broth warm.
- Soak the saffron in rose water and set aside.
- In another pot, bring a generous amount of water to a boil over high heat.
- Add the rice, oil, cardamom pods, and salt, cooking until the rice expands, but does not fully cook.
- Drain the rice and remove the cardamom pods.
- In a thick-bottomed pot, heat oil over medium heat and add the onion, stirring until it turns dark golden.
- Add the garlic, meat, and red bell pepper, stirring for about three minutes until browned.
- Sprinkle in turmeric, black pepper, and mixed spices, briefly stirring.
- Layer the meat in the bottom of the pot, followed by the sliced potatoes.
- Sprinkle some cilantro, add a layer of rice, then top with sliced tomatoes and more cilantro, finishing with the rest of the rice.
- Pour two cups of the broth gently over the rice and distribute the saffron and rose water mixture.
- Cover the pot and cook on high heat for about fifteen minutes.
- Then reduce the heat and simmer for around forty minutes until the vegetables are cooked and the rice is fully set.
What I Notice When Cooking
- Using warm broth helps the rice absorb the flavors better than just plain water.
- The texture of the layered vegetables adds a great contrast to the fluffy rice.
- This dish is filling enough that it often serves as the centerpiece for my family’s dinners.
Small Adjustments
- Make sure to drain the rice well to avoid any excess moisture that could make it mushy.
- Reduce the heat gradually to ensure even cooking without burning the bottom layer.
- If you want a vegetarian version, try replacing the meat with eggplant or mushrooms, adding them in the same layers.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to three days. The rice might become a bit sticky when reheating, so adding a splash of water can help rehydrate it. Just cover it and warm it up gently in a pan or microwave.
Nutritional Notes
Each serving is approximately 500 calories, balancing protein from the meat and carbs from the rice. The vegetables add both nutrition and flavor, making it a hearty meal.
