Ingredients:
750-gm Chicken Maqluba
2 bay leaves
2 cinnamon sticks
1 tsp pepper
5 cardamom
1 black cardamom
7 cloves
1 star anise
2 small onion
5-6 garlic cloves
1 ¼ tsp cumin
1 ¼ tsp coriander
4 cups water
2 tsp salt
1 eggplant
1 small cauliflower
1 tsp turmeric
1 tomato
2 cups basmati rice
3 2/3 cups reserved stock
1 tbsp fried onions
1 tbsp roasted almonds
Instructions:
1. Fry chicken pieces in a pot for 3 minutes on each side
2. Add bay leaves, pepper, cinnamon sticks, cardamom, star anise, small onion, garlic cloves, cumin, coriander, water and salt
3. Cook for 25 minutes on low-medium heat
4. Fry eggplants for 2-3 minutes until brown then remove from heat
5. Fry cauliflower for until brown then remove from heat
6. Remove chicken chickens from the pot
7. Transfer out the broth to a cup and mix in turmeric
8. Coat a large pot in cooking oil, place tomato slices at the bottle
9. Layer it with eggplant slices, followed by cauliflowers then chicken pieces
10. Add basmati rice which has been soaked for 30 minutes
11. Pour the reserved stock and bring it to a boil
12. Cover with lid and cook for 30 minutes on low heat
13. Garnish with fried onions and roasted almonds
14. Ready to enjoy!
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Pots and Pans:
9.5″ Non-Stick Fry Pan : https://amzn.to/2Bf5Dqe
Positano Wok 11″: https://amzn.to/3e9yRW7
Bologna Frying pan: https://amzn.to/2YIHvEu
Camera & Gears:
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Camera 2 : https://amzn.to/2XpCLDa
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Zoom lens 2: https://amzn.to/36pzlEt
Helpful Mini Light: https://amzn.to/2AKxUEX
Macro lens: https://amzn.to/3cTjFvW
Tripod: https://amzn.to/3d4G60b
Samsung SSD Drive: https://amzn.to/3e2Q97o
Tiffen Black Pro-Mist Filter: https://amzn.to/2MZGkLA
SD Card: https://amzn.to/2BbtsiP
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