Malooba

Recipe View 40 mins Prepare the Chicken Broth: In a large pot, combine the chicken pieces, water, quartered onion, 2 tablespoons of allspice, ground cardamom, cardamom seeds, whole cloves, and bay leaves. Bring to a boil, then reduce heat and simmer until the chicken is tender, about 40 minutes. Remove the chicken from the pot, strain the broth, and reserve.

Recipe View 5 mins Soak and Season the Rice: While the chicken is cooking, soak the rinsed basmati rice in water. Once the chicken is nearly done, drain the rice and gently mix in 1 1/2 tablespoons of allspice.

Recipe View 20 mins Fry the Vegetables: Heat the vegetable oil in a large skillet over medium-high heat. Fry the potato rounds and cauliflower florets until they are nicely browned. The vegetables do not need to be fully cooked at this stage. (Approximately 15-20 minutes)

Recipe View 10 mins Layer the Ingredients: In a separate large pot (preferably with a heavy bottom), create a base layer with the fried potato rounds to prevent the rice from sticking. Add the browned cauliflower, diced tomatoes, and sprinkle a handful of the seasoned rice over the vegetables. Remove the bones from the cooked chicken and arrange the chicken pieces over the vegetables. Cover with the remaining rice. Pour the reserved chicken broth over the rice until the liquid level is about 1/2 inch above the rice. (Approximately 10 minutes)

Recipe View 1 hrs Cook the Malooba: Cover the pot tightly and cook over medium-low heat for 1 hour, or until the rice is tender and has absorbed the broth.

Recipe View 5 mins Invert and Serve: Once the liquid is absorbed and the rice is tender, have a large round serving tray ready. Uncover the pot and carefully place the tray over the top. Invert the pot onto the tray, allowing the Malooba to settle. Let it stand for 5 minutes before slowly removing the pot to reveal the beautifully layered dish. Serve immediately with plain yogurt and a fresh salad.