Mahlooba Recipe

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Ingredients:

Serving

1 (4 lb) whole chicken , cut into pieces
8 cups water
6 chicken stock cubes
2 tbsp olive oil
1/2 medium onion, chopped
2 tbsp ground allspice
1/2 tsp cumin
1/2 tsp ground cardamom
6 whole cardamom seeds
3 bay leaves
2 cloves garlic,finely minced
2 1/2 cups regular cheap white rice, rinsed and drained
vegetable oil
3 large tomatoes, thickly sliced (use the tops where the stem attaches as well, don'tsp discard them)
your choice of
4 large white potatoes, sliced into rounds
or
1 large head cauliflower, separated into florets , then sliced
or
2 medium eggplants, thinly sliced

Directions:

You will need 2 large stock pots, a large frying pan and a large, sturdy, heatproof round platter or tray .
Place chicken in a large pot with water, stock cubes, onion, olive oil, spices and garlic. Bring to a boil, and cook until chicken is tender but not fall ing off the bone, about 20 minutes. Remove chicken, take out the 6 cardamom pods and 3 bay leaves and reserve broth.
Heat the oil in a skillet over medium heat.
Fry the chicken pieces until browned and place on a separate plate (no need to drain the oil from them).
Fry the potatoes or cauliflower or eggplant in the hot oil until browned. Place them on a separate plate (no need to drain the oil from them).
Cover the bottom of a large stockpot,with the sliced tomatoes (this is done so that the rice will not stick to the bottom of the pan).
Sprinkle a handful of rice over the tomatoes.
Place the browned chicken in the pot on the rice.
Sprinkle a handful of rice over the chicken..
Layer the browned vegetable (potatoes, cauliflower or eggplant) over the rice and chicken.
Cover with the rest of the rice.
Pour in the reserved broth until it reaches a level about 1/2 inch above the level of the rice.
Cover the pot, and cook over medium-low heat for 30 minutes,or until rice is tender.
When the liquid has absorbed, have a large round tray/platter ready.
Uncover the pot, and place the tray over the top.
Flip it so that the pan is upside down on top of the tray (wear your oven gloves and get someone to help you if needed!).
Let stand for 5 minutes then slowly remove the pot to let the food fall onto the tray.
Serve with lots of plain yogurt and Egypitan tomato and cucumber salad.
DELICIOUS, I promise!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	354.27 Kcal (1483 kJ)
Calories from fat	111.31 Kcal
		% Daily Value*
Total Fat	12.37g	19%
Cholesterol	51.49mg	17%
Sodium	967.51mg	40%
Potassium	1547.99mg	33%
Total Carbs	45.79g	15%
Sugars	10.23g	41%
Dietary Fiber	9.82g	39%
Protein	17.98g	36%
Vitamin C	66.8mg	111%
Iron	2.7mg	15%
Calcium	101.7mg	10%

Amount Per 100 g
Calories	47.17 Kcal (197 kJ)
Calories from fat	14.82 Kcal
		% Daily Value*
Total Fat	1.65g	19%
Cholesterol	6.86mg	17%
Sodium	128.83mg	40%
Potassium	206.13mg	33%
Total Carbs	6.1g	15%
Sugars	1.36g	41%
Dietary Fiber	1.31g	39%
Protein	2.39g	36%
Vitamin C	8.9mg	111%
Iron	0.4mg	15%
Calcium	13.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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