This surely is not the best good looking Ma'aloubeh you've seen, but I can assure you that this Arabic rice dish tastes really good. It is one pot meal that has everything from vegetables to meat in it. For more festive celebration, I like to use lamb, but for everyday meal, I am just happy with chicken, and sometimes, I go completely vegetarian by using whatever vegetables I have in hand.
Note : as you can see from the picture above, mine was falling apart when I inverted, and the onions were sticking to the pot, so I had to re-arrange it. Put aside the appearance, it was really delicious !
Ma'aloubeh
Recipe adapted from : Sherry Ansky, The Food Of Israel
3 (720 g) cup rice
2 tsp salt
4 lb (2 kg) boneless - skinless chicken legs
4 tbs vegetable oil, or more as needed
6 cup boiling water
1 tsp crushed saffron
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground all spice
1/4 tsp ground ginger
3 carrots, cut into large chunks
1 large onion, thickly sliced
3 Japanese eggplant, cut lengthwise
1 tbs butter
salt and freshly ground black pepper
Soak rice in water for an hour, rinse, and drain. Add salt - stir.
Heat 2 tablespoon oil oil in a heavy pot, add chicken legs and brown on all side. Add 6 cups of boiling water, saffron, cardamom, cinnamon, all spice, and ginger. Season with a little bit of salt and pepper. Cook for 20 minutes. Remove the chicken legs , but retain the cooking water.
In a skillet, add the remaining 2 tablespoon vegetable oil, working in a batch, fry the onion slices and the eggplants until brown on all side, add more oil to the skillet if necessary. Set aside.
Grease a heavy pot (make sure the pot has a lid) with butter. Arrange the onion on the bottom of the pot, follow by carrots, chicken legs and eggplants. Season with more salt and pepper. Spread the rice in an even layer, then pour over the cooking water that you save earlier. Cover the pot with a its lid, cook on high until the rice has absorbed the water, about 5 to 10 minutes. Reduce the heat to low, continue to cook (with the lid still on) for another 10 to 15 minutes.
To serve, place a large plate over the top of the pot, and invert quickly - serve.
14 comments:
Worthed to try Elra ! Not good looking on picture U said.. but for me that's the way it should be :) scrumptious !
That looks wonderful"I am a sucker for rice, chicken, veggies and spices.
Cheers,
Rosa
That is gorgeous and I think I could actually make it. Is soaking the rice they way my local Lebanese restaurant gets their rice to not stick together, it is yellow and flavorful and the pieces of rice are nice and fluffy like yours
I had this dish once at my uncle's in Lebanon and I loved it. It's simply delicious!! Thanks for sharing!
Elra, this sounds wonderful and visually attractive!
Nisrine
I don't know if I was invited, but I am ready to tuck in!!!
Yummy rice dish,looks fantastic.
Wowo i can imagine the delicous rich flovours and tase in this delicous dish.
It looks delicious! I'd like the vegetable version and with all that spices I'm sure it's wonderfull!
Elra, I think it looks awesome!
I've never tried making anything like that, thanks for the recipe, I'll have to give it a try!
Yummy!
I actually think the picture looks good. I like how you can see the texture of the rice. I'm glad I found your blog.
I see nothing wrong with the picture, quite the contrary! This reminds me of a dish I made once many years ago, but lost the source. I think it was called something like "Country Captain Chicken"...
It was delicious, but I think your recipe is a lot more complex and flavorful.
Who needs good looks when you have something like this which so obviously tastes so delicious!
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