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Maqluba au poulet with golden rice, chicken, roasted vegetables, and almonds served in a large pan for a hearty meal

Maqluba au Poulet – The Iconic Upside-Down Chicken Rice Dish

Maqluba au poulet is a stunning Middle Eastern one-pot dish where chicken, rice, and vegetables are layered, cooked in fragrant spices, and flipped upside-down for a dramatic reveal. Perfect for family dinners or gatherings, this recipe combines tradition with flavor in every bite. Try it at home and wow your guests today!

  • Total Time: 1 hour 50 minutes
  • Yield: 6

Ingredients

Scale

Ingredients

For the chicken & broth:

  • 1 whole chicken (3 lbs), cut into 6–8 pieces

  • 1 large onion, quartered

  • 6–8 cardamom pods

  • 2 bay leaves

  • Salt, to taste

  • Water, to cover

For the vegetables:

  • 2 medium eggplants, sliced into rounds

  • 1 medium cauliflower head, cut into florets

  • 2 medium potatoes, peeled and sliced

  • 2 medium carrots, sliced into rounds

  • 3 tablespoons vegetable oil (for frying)

For the rice:

  • 3 cups basmati rice, rinsed and soaked 30 minutes

  • 5 cups chicken broth (reserved from boiling chicken)

  • 1 tablespoon ground cumin

  • 1 tablespoon ground coriander

  • 1 teaspoon turmeric

  • 1 teaspoon cinnamon

  • 1 teaspoon allspice

  • ½ teaspoon black pepper

For garnish:

  • ½ cup toasted almonds or pine nuts

  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare Chicken & Broth:
    In a large pot, place chicken pieces, onion, bay leaves, cardamom, and salt. Cover with water, bring to a boil, skim foam, and simmer for 40 minutes. Strain and reserve broth.

  2. Fry Vegetables:
    In a pan, heat vegetable oil. Fry eggplant slices until golden, drain on paper towels. Repeat with cauliflower, potatoes, and carrots.

  3. Season Chicken:
    Remove boiled chicken, pat dry, rub with spices, and sauté lightly in olive oil until browned.

  4. Layer the Pot:
    In a non-stick Dutch oven, layer chicken at the bottom. Add fried eggplants, cauliflower, potatoes, and carrots. Top with drained rice.

  5. Add Broth & Cook:
    Pour 5 cups of hot broth over the rice. Cover tightly, bring to a boil, then simmer on low for 40 minutes until rice absorbs liquid. Rest 10 minutes.

  6. Flip & Serve:
    Place a large platter over the pot. Invert quickly and carefully. Lift pot slowly to reveal layered Maqluba. Garnish with nuts and parsley.

Notes

  • Soak rice for fluffier grains and better texture.

  • Rest the pot before flipping to help layers hold.

  • Swap chicken for lamb or go vegetarian with extra veggies.

  • Serve with plain yogurt or a cucumber-tomato salad.

  • Author: SOFIA
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Dish, Dinner
  • Method: One-Pot, Stovetop
  • Cuisine: Middle Eastern, Palestinian, Jordanian
  • Diet: Halal

Find it online: https://www.fastzestyrecipes.com/maqluba-au-poulet/