Maglooba

0
Serves 6
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Directions

  1. 1Cut the eggplant, tomato, and potato into slices.
  2. 2Cut the eggplant, tomato, and potato into slices.
  3. 3Cut the eggplant, tomato, and potato into slices.
  4. 4Fry the eggplant, cauliflower, and potato slices separately until golden brown.
  5. 5Fry the eggplant, cauliflower, and potato slices separately until golden brown.
  6. 6Fry the eggplant, cauliflower, and potato slices separately until golden brown.
  7. 7Sauté the red onion, garlic, and ginger in a pan until softened.
  8. 8Sauté the red onion, garlic, and ginger in a pan until softened.
  9. 9Sauté the red onion, garlic, and ginger in a pan until softened.
  10. 10Add cardamom, star anise, bay leaf, cinnamon, and cloves to the pan and sauté briefly.
  11. 11Add cardamom, star anise, bay leaf, cinnamon, and cloves to the pan and sauté briefly.
  12. 12Add cardamom, star anise, bay leaf, cinnamon, and cloves to the pan and sauté briefly.
  13. 13Add turmeric, black pepper, fennel, and cumin to the pan and mix well.
  14. 14Add turmeric, black pepper, fennel, and cumin to the pan and mix well.
  15. 15Add turmeric, black pepper, fennel, and cumin to the pan and mix well.
  16. 16Add the chicken pieces to the pan and cook until browned.
  17. 17Add the chicken pieces to the pan and cook until browned.
  18. 18Add the chicken pieces to the pan and cook until browned.
  19. 19Layer the fried vegetables and cooked chicken in a pot.
  20. 20Layer the fried vegetables and cooked chicken in a pot.
  21. 21Layer the fried vegetables and cooked chicken in a pot.
  22. 22Add the rice on top of the chicken and vegetables.
  23. 23Add the rice on top of the chicken and vegetables.
  24. 24Add the rice on top of the chicken and vegetables.
  25. 25Pour chicken stock, water, and salt over the rice.
  26. 26Pour chicken stock, water, and salt over the rice.
  27. 27Pour chicken stock, water, and salt over the rice.
  28. 28Cover the pot and simmer until the rice is cooked.
  29. 29Cover the pot and simmer until the rice is cooked.
  30. 30Cover the pot and simmer until the rice is cooked.
  31. 31Flip the pot onto a serving platter to serve.
  32. 32Flip the pot onto a serving platter to serve.
  33. 33Flip the pot onto a serving platter to serve.

Ingredients

  • 1 eggplant
  • 1 eggplant
  • 1 eggplant
  • 3 tomato
  • 3 tomato
  • 3 tomato
  • 2 potato
  • 2 potato
  • 2 potato
  • 1 cauliflower
  • 1 cauliflower
  • 1 cauliflower
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 1 handful garlic
  • 1 handful garlic
  • 1 handful garlic
  • 1 handful ginger
  • 1 handful ginger
  • 1 handful ginger
  • 5 cardamom
  • 5 cardamom
  • 5 cardamom
  • 3 star anise
  • 3 star anise
  • 3 star anise
  • 3 bay leaf
  • 3 bay leaf
  • 3 bay leaf
  • 1 stick cinnamon
  • 1 stick cinnamon
  • 1 stick cinnamon
  • 5 cloves
  • 5 cloves
  • 5 cloves
  • 1 tablespoon turmeric
  • 1 tablespoon turmeric
  • 1 tablespoon turmeric
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 tablespoon fennel
  • 1 tablespoon fennel
  • 1 tablespoon fennel
  • 1 tablespoon cumin
  • 1 tablespoon cumin
  • 1 tablespoon cumin
  • 1 chicken
  • 1 chicken
  • 1 chicken
  • 3 cups rice
  • 3 cups rice
  • 3 cups rice
  • 3 cups chicken stock
  • 3 cups chicken stock
  • 3 cups chicken stock
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon ghee
  • 1 tablespoon ghee
  • 1 tablespoon ghee

Equipment

panplateknifetongswooden spoon