Maqlube: Layered rice pot

Prep Time 45

Cook Time 45

Total Time 1 30

Servings Servings

Calories 1656

Wash the chicken and pat dry. Halve the onion with the skin.
Heat the olive oil in a large saucepan and fry the chicken thighs and onion halves for approx. 5 minutes on both sides.
Deglaze the chicken with 1.5 litres of water, add the spices and simmer for about 30 minutes with the lid closed, then collect 600 ml of the stock.

Separate the cauliflower into small florets. Cut the aubergine into finger-thick slices.
Lay the aubergine slices out on kitchen paper, salt them on both sides and leave them for 5 minutes. Then dab the water off the cut surfaces.
Heat the frying oil in a pan or deep fryer to approx. 180 °C and deep fry the cauliflower and aubergine in it for approx. 5 minutes until golden brown. Then drain both on kitchen paper and salt lightly.

Wash the basmati rice until the water runs clear. To do this, place the rice in a bowl, cover with plenty of water and pour off the milky water. Repeat until the water runs clear. Then pour away the water completely.
Mix the wet rice with the spices.

Cut the beef tomato into slides and cover the bottom of the pot with them.
Now layer the fried vegetables, chicken and rice one after the other in the pot and pour in 600 ml of the homemade chicken stock and bring to the boil for about 3 minutes.
Put the lid on the pot and lower the heat to low. Let the maqlube cook for approx. 35 - 40 minutes with the lid closed.
Leave the finished maqlube to infuse for about 10 minutes with the lid open and the cooker turned off, then place a serving plate on the pot and quickly but carefully turn the pot upside down together with the serving plate.
Carefully lift the pot and serve the maqlube on the serving plate. Serve with fresh yoghurt.

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