Don't let this name fool you! For those who are not Middle Eastern, or specifically Palestinian, this is one of the most popular dishes in our homes. Maklooba, literally translates to flipped upside down. This vegetable and rice dish is famous for its name because before serving it, you flip the pot upside down so that the rice can be served with the vegetables and chicken on the top. This earthy-flavored rice is topped with cauliflower, tomatoes, potatoes, carrots, chickpeas, and chicken breast. I can eat it everyday!
You can even add eggplant slices, or change the type of protein you want! Many use lamb, or different parts of the chicken.
None of these vegetables are deep-fried, making it a healthier alternative to the traditionally made Maklooba dish!
I have had Maklooba so many times in my life made by various different family members and friends. Each time I have tried a different person's Maklooba dish, it tastes slightly different because of the various spices, vegetables, or types of rice you can use in this dish. I decided to take what I loved most about those different recipes and make them into my own. I used two different kinds of rice, Basmati and Golden rice, and I also decided to bake and air-fry all of my vegetables. This eliminated the greasiness that can sometimes occur in the dish, and it helps keep the natural flavors of the vegetables! Although there are quite a few steps to this dish, it is all very much worth it in the end and something your family will really enjoy!
Prep Time: 30 minutes Serves: 6 People
Cook Time: 1 hour, and 15 minutes
Total Time: 1 hour, and 45 minutes
INGREDIENTS
1 Head of Cauliflower, base removed and chopped into small/medium florets
2 Large Russet Potatoes, peeled and sliced
1 cup Baby Carrots, whole
2 Roma Tomatoes, sliced thinly
1 Tbsp. Olive Oil
1/2 Large Yellow Onion, chopped
1 Chicken Bullion Cube, Maggi Brand
2 Dried Bay Leaves
1 tsp. Turmeric
1 tsp. Cumin
1/2 tsp. Allspice
8-10 Boneless, Skinless Chicken Breast Tenderloins
8 cups Water
7 oz. of Canned Chickpeas, drained and rinsed
1/4 cup Vermicelli (Shi'riya)
1 Cup Basmati Rice
1 Cup Golden Rice
INSTRUCTIONS:
*If you do not have an air fryer, you can easily bake these vegetables all on 400 degrees Fahrenheit but you must keep checking on them because they vary in time. Or you can deep fry them as well. I am going to share the recipe using an air fryer.*
Preheat the air fryer to 350 degrees.
One it has heated up, lightly coat the air fryer base as well as the carrots themselves with vegetable cooking spray. Cook the carrots, whole, for 10 minutes, they should become a bit light golden on the outside.
After the carrots have cooked, repeat the process with the sliced potatoes. Spray them, and cook them for 10 minutes. After 10 minutes, shake them up a bit and cook for another 10 minutes.
Meanwhile, preheat the oven to 400 degrees Fahrenheit.
Place the cauliflower florets on a foiled baking tray and lightly spray them with vegetable cooking oil and sprinkle them with salt and pepper, to taste. Bake them for 10 minutes.
After they have baked, broil them for 3-4 minutes to give them added color.
Set all of the cooked vegetables aside.
In a medium pot, heat the olive oil on medium heat. Add in the chopped onion and saute until soft and transparent, 3-4 minutes.
Add in the bullion cube, bay leaves, turmeric, cumin, allspice and chicken.
Fill the pot with about 8 cups of water and bring to a boil. Remove any froth that builds up at the top of the pot.
Once the chicken has cooked all the way through, about 10 minutes of boiling, remove the chicken from the broth and place on a baking tray.
Broil on low for 5 minutes to give the chicken some color. Save the broth as we will need it to cook the rice.
On the side, soak the basmati and golden rice together in warm water in a medium bowl for 20 minutes.
In a large pot, begin assembling all of the cooked ingredients.
Lay the broiled chicken flat at the bottom of the pan. Pour in the chickpeas and sliced tomatoes. Add in the cauliflower, carrots and potatoes.
On the stove, heat a Tbsp. of vegetable oil over medium heat. Toast the vermicelli for 2-3 minutes until it turns a golden brown.
Add the vermicelli to the drained rice mixture and combine evenly.
Pour in the rice and vermicelli mix over the chicken and vegetables.
Slowly pour the chicken broth made earlier over the rice and vegetables. Allow it to fill the pot and cover the rice with about an inch of water on top of the rice.
Bring to a boil, and once it reaches a boil, cover the pot and cook on simmer until there is no more water in the pot and the rice is fully cooked, about 15-20 minutes.
When it comes to serving, place a large flat serving pan on top of the pot.
Very carefully, pressing the two against each other, flip the pot over so that the rice is now on the bottom of the serving pan and the vegetables and chicken are on top.
Serve and enjoy!