Ingredients
For the Makloubeh:
- 2 medium cauliflower heads – cut into florets
- 2 large tomatoes – sliced
- 1 large onion – chopped
- 1 bulb of garlic divided into cloves and peeled
- olive oil – for roasting vegetables and cooking
- 300g basmati rice
- 40g salted butter
- 500ml vegetable stock
- ¾ tsp cumin seeds
- ¾ tsp coriander seeds
- ½ tsp ground allspice
- ½ tsp cinnamon
- ½ tsp turmeric
- 1 tsp salt
- 1 tsp black pepper
For the Chicken:
- 4 skinless chicken thighs or chicken breasts (boneless or bone-in, as preferred)
- 1-2 tbsp olive oil
- salt and pepper to season the chicken
- chilli flakes to taste depending on how much spice you take
Step-by-step guide
1. Preheat the oven to 200°c/Gas Mark 6
2. Prepare the vegetables
- Place the cauliflower florets on a baking tray, drizzle with olive oil, add a pinch of salt, and bake for 20 minutes.
- Place the tomatoes and garlic on a smaller baking tray, drizzle with olive oil and salt, and bake for 10 minutes.
3. Prepare the rice
- Wash the basmati rice thoroughly to remove excess starch. Soak it in cold water for 15 minutes, then drain and set aside.
4. Cook the chicken
- While the vegetables are roasting, heat 2-3 tbsp olive oil in a large pan over a medium-high heat.
- Season the chicken thighs (or breasts) with salt, pepper and chilli flakes. Brown the chicken on both sides (about 5-7 minutes per side), then set it aside — the chicken doesn’t need to be fully cooked yet, as it will continue cooking in the pot with the rice.
5. Toast the spices
- In a small pan, toast the cumin seeds and coriander seeds until their aromas are released. Then grind them and add them to a jug with the allspice, cinnamon, turmeric, pepper and salt.
- Stir in the vegetable stock and set aside.
6. Caramelise the onions
- In a large pan, gently fry the chopped onion in olive oil until golden and caramelised.
7. Assemble the Makloubeh
- Grease the bottom and sides of a non-stick pot with butter.
- Layer the ingredients in the pot in the following order;
1. Caramelised onions
2. Roasted tomatoes and garlic
3. Roasted cauliflower florets - Place the chicken thighs (or breasts) on top of the vegetables.
- Pack the rice over the chicken and vegetables, then pour the vegetable stock with spices over the rice.
8. Cook the Makloubeh
- Bring the mixture to a boil, then reduce the heat to low and cook for 25 minutes, or until the rice is tender and the chicken is fully cooked.
- Check the rice after 20 minutes; if it’s still too hard, add extra stock or water and continue cooking. Taste and adjust the seasoning as needed.
9. Rest the dish
- Once cooked, remove the pot from heat and let it rest for 10 minutes.
10. Flip the Makloubeh
- Prepare a flat tray for flipping. Carefully invert the pot onto the tray, then tap it gently with a wooden spoon to make sure the Makloubeh slides out easily.
Serve with natural yoghurt, mint and a side salad.
