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Malooba
Malooba
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Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
180 minutes
Satisfy your taste buds with a flavorful Arabic dish featuring tender chicken, cauliflower, and potato, served with creamy yogurt and a refreshing salad. Delicious and worth the effort!
Ingredients:
  • 3 bay leaves
  • 1 (4 pound) whole chicken, cut into pieces
  • 6 cups water
  • 1 medium onion, quartered
  • 2 tablespoons ground allspice
  • 0.5 teaspoon ground cardamom
  • 3 whole cardamom seeds
  • 4 whole cloves
  • 2.5 cups uncooked basmati rice, rinsed and drained
  • 3 tablespoons vegetable oil
  • 1 large potato, sliced into rounds
  • 1 large head cauliflower, separated into florets
  • 2 medium tomatoes, diced
Instructions:
  • In a large pot, combine chicken, 6 cups of water, onion, 2 tablespoons of allspice, ground cardamom, cardamom seeds, whole cloves, and bay leaves. Bring to a boil and simmer until chicken is tender, approximately 40 minutes. Remove chicken, strain the broth, and set aside.
  • While the chicken is cooking, allow the rice to soak in water. Once the chicken is nearly cooked, discard the water and mix in 1 1/2 tablespoons of allspice.
  • In a sizzling skillet on medium-high heat, brown the potatoes and cauliflower in hot oil until golden, ensuring they remain slightly undercooked.
  • In a separate pot, create a base layer of fried potatoes to prevent the rice from sticking. Add cauliflower, tomatoes, and a handful of rice. Debone the chicken and add it to the pot. Top with the remaining rice. Pour reserved broth until it reaches 1/2 inch above the rice. Cover and simmer over medium-low heat for 1 hour until rice is tender.
  • Once the liquid has been absorbed, place a large round tray nearby. Uncover the pot, then cover it with the tray and flip it upside down. Allow it to sit like this for 5 minutes, then carefully lift the pot to release the food onto the tray.

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