Makloubeh with Chicken & Cauliflower

The ideal presentation features a dome of rice adorned with vibrant vegetables. Although traditionally prepared with chicken or beef, the recipe below can be altered to become vegetarian by leaving out the chicken.

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.