Ingredients
Vegetable oil: a tablespoon
- Tomato: 2 tablets (cut into circles)
- Carrots: 2 pieces (cut into circles and fried)
- Potato: 1 piece (cut into circles and fried)
- Eggplant: 1 piece (sliced and fried)
- Garlic: 3 cloves (fried)
- - Chicken: chicken (1200gm, chopped and boiled)
- Short-grain rice: 2 cups (washed, soaked and drained)
- Maqluba spices: 3 teaspoons
- Salt: a teaspoon
- Chicken broth: 3 cups (boiled chicken broth / drained)
- Nuts: 1/4 cup (fried / for garnish)
How to prepare
- Put the vegetable oil in a large saucepan, and distribute the tomato slices at the bottom of the pot, then add the fried carrot circles, and the fried potatoes.
- Sprinkle a teaspoon of the upside-down spices over the vegetables.
- Spread a layer of fried eggplant, and sprinkle a teaspoon of Maglobia spices over the layer of eggplant.
- Add the fried garlic, and the boiled chicken on top of the vegetables.
- Add rice with a spoonful of inverted spices, and salt.
- Pour the boiled chicken broth over the ingredients, cover the pot, and leave it upside down over the heat for 30 minutes until the rice is done.
- Flip upside down on a large flat tray, garnish with your favorite roasted nuts, and serve upside down hot alongside your favorite salads, as desired.
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