How to make Maqlooba Saudi Rice Dish Recipe
Transcript
00:00 (upbeat music)
00:02 (Eman singing)
00:09 - Hello everybody.
00:13 Welcome again to another episode, Saudi food with Eman.
00:17 A lot of you have asked me to make Maghlouba,
00:19 so I'm gonna show you how to make it.
00:20 (children cheering)
00:21 Are you guys excited?
00:22 - Yes! - Yes!
00:24 - Maghlouba means upside down.
00:26 It's a dish where we make it with rice and vegetables,
00:29 and we put it in layers,
00:30 and we turn it upside down, and we serve it.
00:32 Popular in a lot of Arab countries,
00:34 popular in the Middle East,
00:35 but each country makes it in their own way.
00:37 I'm gonna show you how to make it the Saudi style.
00:39 So are you ready to do another Saudi dish with Eman?
00:42 - Yalla! - Yalla!
00:44 - We're gonna add two tablespoons of oil,
00:46 one diced onion, one diced small bell pepper,
00:49 one tablespoon minced garlic, one teaspoon salt.
00:52 So now we mix it all together,
00:54 and when you roast it, it gives it a very nice flavor.
00:56 So now it has become a bit light brown.
00:58 We're gonna add the chicken.
00:59 Put the skin side down,
01:01 so we're gonna brown it from the skin side.
01:03 Gonna add a pinch of salt, black pepper, Saudi spices.
01:06 Cook it till all the sides are white and not pink anymore.
01:10 So now the chicken has become brown.
01:12 All the juices and the oils from the chicken came out.
01:14 We're gonna add the water, just to cover the chicken.
01:17 We add one teaspoon of salt, spoon of Saudi spices.
01:20 We will add two dried lemons.
01:21 They're in brown color, and sometimes they're in black.
01:24 If you can't find it, don't add it.
01:26 You usually find this in the Arabic store,
01:28 or Indian stores as well.
01:29 Pinch of black pepper, green diced onions.
01:32 Cover it and let it cook on medium high heat for 15 minutes.
01:35 We need one onion, about two or three black eggplants,
01:38 two pieces of potatoes that have been sliced.
01:41 This is the thickness that we're looking for.
01:43 One tomato, sliced as well.
01:45 Green bell pepper.
01:46 Cut the eggplant.
01:47 You need to clean off the head and the bottom.
01:49 We dice the first side.
01:51 Very thin layer.
01:52 This is the shape that you will get.
01:53 It's like square-ish shape.
01:54 Cut it into thick pieces.
01:56 The red bell pepper, cut it in half.
01:58 Move the inside.
01:59 Cut it in three parts, in half.
02:01 So we bring a pan on medium high heat.
02:03 We add a little bit oil.
02:04 Let it heat up, frying the eggplant.
02:06 Once it has become gold, light, and brown,
02:08 we turn it around.
02:09 We remove it.
02:10 Fry the sliced potatoes.
02:11 Come gold, light, brown.
02:12 Cook the cauliflower.
02:13 Cut them all in half.
02:15 Once it has become golden brown,
02:16 you put it in the strainer.
02:18 So we add all the sliced eggplant.
02:20 Side down.
02:21 We're gonna turn them all around to the other side.
02:23 Fry it for another two to three minutes.
02:24 Now we will remove it and put it aside to cool down.
02:27 A little bit of oil in the same pan.
02:29 We're gonna add the bell pepper.
02:30 And we're gonna let it roast in the pan
02:32 'til it gets cooked.
02:33 That will take around 10 minutes.
02:35 So now it has browned from one side.
02:37 We're gonna turn it around.
02:38 We're gonna keep it on the other side
02:39 for another two to three minutes.
02:41 Now it has browned on one side.
02:43 We're gonna mix it a little bit.
02:44 Remove it and put it in the strainer.
02:46 We will add our sliced onion.
02:48 So now our onions have browned a little bit.
02:50 We're gonna turn it all around.
02:51 Add the sliced tomatoes.
02:53 You don't wanna cook all these vegetables
02:55 for a very long time.
02:56 You want them browned and golden brown,
02:58 but half cooked or a little bit more than that.
03:01 So now the chicken is ready.
03:02 Remove the chicken from the pot.
03:04 Add a little bit more salt.
03:05 Add two cups of basmati rice
03:07 that have been washed and strained.
03:09 We're gonna keep it for around seven to eight minutes.
03:12 We'll let it cook on medium heat.
03:13 In the same pan, we're gonna add 135 grams of tomato paste.
03:17 Little bit of salt.
03:18 Around two pinches.
03:19 One or two pinches of Saudi spices.
03:22 One pinch of black pepper.
03:23 One tablespoon of oil.
03:25 Little water and mix.
03:26 Don't want it too thick and you don't want it too watery.
03:29 Now this is ready, we put it aside.
03:31 Now I cooked this for around seven to 10 minutes.
03:34 It's half cooked.
03:35 Now we're gonna prepare the maglouba.
03:37 We have the vegetables that we have fried.
03:39 We have the chicken that we have boiled.
03:41 And we have the rice that we cooked
03:42 for around seven to 10 minutes.
03:45 I've divided them in two halves.
03:47 The first thing we're going to do
03:49 is take some salt and sprinkle it on top of the vegetables.
03:53 Take the tomato paste we have prepared
03:56 and we add it to the first half of the rice.
03:58 Mix it slowly so you don't break the rice.
04:00 The second half of the rice,
04:01 we're gonna take one teaspoon of turmeric powder.
04:04 You mix it all together.
04:06 Now we're going to prepare the maglouba.
04:07 Put it in layers.
04:08 Extremely important that you do this neatly.
04:11 Add the skin of the eggplant at the bottom, face down.
04:15 Make it like a shape, like a flower.
04:17 Add little of the potatoes, just a few of them.
04:19 Then we add the chicken in between.
04:21 Cauliflower in the side.
04:22 Then we add the remaining potatoes.
04:24 Add the bell pepper on the side.
04:26 I try to make one green, one red.
04:28 Make sure you really focus on this
04:30 so the dish would turn out to look nice when you serve it.
04:34 Press it a little bit.
04:35 Add the red rice.
04:36 Press it down.
04:37 Tomatoes, onions, the eggplant.
04:39 Make sure you fix it properly on the side.
04:41 We add the yellow rice, even on all sides.
04:43 And we're going to press down.
04:45 You don't want to push too hard.
04:47 I'm going to add the remaining chicken stock.
04:49 We will cook it on low heat for 20 to 40 minutes.
04:52 It's been around 30 minutes, and now we are ready to serve.
04:56 How are we going to serve this?
04:58 Basically, we're going to open the pot.
05:00 We need to turn it upside down.
05:01 Put this underneath.
05:02 I'm going to bring a flat pan on top, my hand underneath it.
05:07 So turn it.
05:08 Center it.
05:09 So we do it from the side so it doesn't stick to the bottom.
05:13 Keep it for one or two minutes to make sure
05:16 that everything comes out.
05:17 And we're going to see what's going to happen.
05:20 So one, two, three.
05:23 And we pick it up slowly.
05:24 Ah!
05:25 You made a castle!
05:26 So now this is the final dish.
05:29 Look at this.
05:30 It even looks yummy before you even taste it.
05:33 Fahad's going to try it, and he's
05:34 going to tell us what he thinks.
05:36 Good!
05:36 It's legendary!
05:38 It's legendary.
05:39 This is how we make Maghlouba, Saudi style.
05:43 [SPEAKING ARABIC]
05:44 I hope you enjoyed.
05:45 See you next time.
05:47 Bye.
05:47 Subscribe.
05:48 [MUSIC PLAYING]