Chicken Maqluba Recipe | Upside Down Rice

A round maqluba dish is plated on a silver serving platter. The dish is wrapped in thin slices of roasted eggplant and topped with a garnish of chopped herbs and sliced almonds.

5 from 4 votes

Chicken Maqluba Recipe | Upside Down Rice

Discover how to make the best chicken maqluba! A flavorful upside-down rice dish with chicken and vegetables. Perfect for special occasions.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Main Course

Cuisine: Middle eastern

Keyword: Chicken, Rice

Servings: yields

Calories: 354kcal

Equipment

Large pot

Ingredients

For the chicken:

2 tablespoons Oil
1 teaspoon Coriander seeds crushed
2 teaspoons Paprika
Salt to taste
Pepper to taste
1 teaspoon Cumin
500 g Chicken thighs/legs with skin or without/with bone or without (red notes)
2 Bay leaves
4 cups Water
5 Cardamom pods
½ tablespoon Turmeric
1 Cinnamon stick

For the vegetables:

2 Eggplants sliced lengthwise
2 Potatoes sliced
2 cups Basmati rice washed
Chicken stock from the cooking

For serving:

Chopped parsley
Toasted almonds

US Customary - Metric

Instructions

Make the chicken for the maqluba: In a bowl mix oil and spices. Add chicken and mix until coated.
In a pot heat the oil, add chopped onion and cook until translucent. Add the chicken and cook for 2-3 minutes from each side. Note: traditionally Maqluba is made with BONE-IN chicken with skin. I prefer boneless and skinless chicken. If you prefer the traditional way, use bone in chicken thighs and legs and keep the same process.
Add bay leaves, water, turmeric, cinnamon stick, cardamom pods and cook for 15 minutes. Note: If you are using Bone-in chicken, cook for 20-25 minutes.
Meanwhile prepare the vegetables: deep fry the potatoes, then deep fry the eggplants. Drian on paper towels. (read notes)
Assembly the maqluba: Brush a bit of oil at the bottom of a large and wide pot, and layer eggplant slices and potatoes as shown in the video (make sure to layer them at the bottom and the side of the pot). Note: you also can use other vegetables to make maqluba, such as carrots, cauliflower and more. Then place the chicken, then spread evenly the rice.
Pour in the stock. Bring to a boil, then reduce the heat to low, cover and cook for 20-25 minutes.
Once cooked, turn the heat off and allow to cool slightly. Then, place a very large serving dish or a plate on top of the pot, then, carefully invert the pot onto the dish in one smooth motion. Tap the bottom of the pot to make sure that everything is separated.
Chop some parsley and fry the nuts and sprinkle them over the maqluba.

Video

Notes

Rice Type: Basmati rice is ideal for maqluba due to its long grains and fluffy texture, but you can also use jasmine rice or short-grain rice for a softer, slightly stickier result. Always wash the rice thoroughly to remove excess starch before cooking.
Vegetable Options: While eggplant and potatoes are classic choices, you can also include carrots, cauliflower, zucchini, bell peppers, or tomatoes. Feel free to mix and match based on what you have.
Meat Options: This maqluba recipe works with chicken, but lamb shanks, beef stew meat, or even a meat-free, fully vegetarian version are all delicious alternatives.
Chicken: Maqluba is traditionally made with bone-in chicken pieces. However, I prefer using boneless, skinless chicken thighs for aesthetic reasons—they’re easier to handle during assembly and simpler to serve and eat.
Roasting Instead of Deep Frying: To reduce the oil content, you can roast the vegetables at 200°C (400°F) until golden instead of deep frying them. This still brings out their natural sweetness and flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Maqluba also freezes well—just thaw overnight and reheat gently.
Assembly Tip: Neatly layer the vegetables along the bottom and sides of your pot for that signature cake-like shape when you flip the dish onto a serving platter.
Watch & Learn: Don’t forget to check out the recipe video for a visual guide, and read the FAQ section below the recipe card for extra tips on perfecting your maqluba!

Nutrition