Maqluba (Upside-Down Rice Casserole)

Maqluba (مَقْلُوبَة literally “upside-down” in Arabic) is a stunning, layered rice dish with chicken, vegetables, and fragrant spices.

Maqluba is distinct from Kabsa and Mandi — while Kabsa is spiced rice often cooked with tomato and dried lime, and Mandi is traditionally cooked in a tandoor-style oven for a smoky flavour, Maqluba is layered and flipped upside down for a beautiful, structured presentation.

Ingredients #

Main Ingredients #

  • 2 cups Basmati rice
  • 2 large potatoes (optional – peel and slice into ½-inch rounds)
  • 1 tablespoon maqluba ground spice (cloves, nutmeg, cinnamon, pepper)
  • 1½ teaspoons salt
  • 1 tomato (sliced – helps prevent sticking)
  • 1 tablespoon ghee

For the Broth #

  • 4–5 chicken legs with thighs
  • 2 chicken stock cubes in 4 cups water OR 4 cups reserved chicken broth
  • 3 tablespoons oil
  • 1 medium onion, halved
  • 3 cloves garlic
  • 3 tablespoons maqluba spices
  • 2 tablespoons 7-spice blend
  • 1 stick cinnamon
  • 4 cardamom pods
  • 2 teaspoons salt
  • ½ teaspoon black pepper

Instructions #

1. Prepare the Rice #

  • Wash rice several times to remove starch.
  • Soak in cold water for 30 minutes.
  • After soaking, drain and mix rice with:
    • 7-spice blend
    • Maqluba spices
    • Salt
  • Set aside.

2. Cook the Chicken #

  • Heat oil in a large pot.
  • Add onion halves and sauté.
  • Add chicken pieces.
  • Add maqluba spices, whole garlic, black pepper, cinnamon stick, coriander (if using), and cardamom.
  • Add enough water to cover the chicken.
  • Simmer for 20–30 minutes until fully cooked.
  • Remove chicken and strain the broth.
  • Optionally: crisp up the chicken in the oven or air fryer.

Assembly #

  1. Cut parchment paper to fit the bottom of your pot.
  2. Lay tomato slices over the paper.
  3. Layer in this order:
    • Chicken
    • Potato slices (if using)
    • Rice
  4. Pour hot broth over the rice (not warm or cold).
  5. Add:
    • Fried pine nuts and almonds
    • A spoonful of ghee
  6. Cover with a lid and boil on medium-high.
  7. Once boiling, reduce heat and cook until rice is fluffy (15–25 minutes).

To Flip Maqluba #

  • Let it rest for at least 10 minutes before flipping.
  • Place a large plate over the pot.
  • Flip confidently and serve!

Notes #

  • Parchment paper prevents sticking and makes flipping easier.
  • Taste your broth before adding to rice — if salty, replace 2 cups with plain water.
  • Presentation matters — the layered effect is part of the magic of Maqluba!

Enjoy your perfectly layered, fragrant Maqluba!