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"This authentic traditional Arabic recipe consists of chicken, cauliflower, and potato. Serve with plain yogurt and a salad to mix with the rice dish. This is very easy, it just has a lot of work."
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3 h servings 767 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 767 kcal
  • 38%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 89.9g
  • 29%
  • Protein:
  • 39 g
  • 78%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place chicken in a large pot with 6 cups water, onion, 2 tablespoons allspice, ground cardamom, cardamom seeds, whole cloves and bay leaves. Bring to a boil, and cook until chicken is tender, about 40 minutes. Remove chicken, strain and reserve broth.
  2. Soak the rice in water while waiting for the chicken to cook. When the chicken is almost done, drain the water off, and stir in 1 1/2 tablespoons of allspice.
  3. Heat the oil in a skillet over medium-high heat. Fry the potatoes and cauliflower in the hot oil until browned. They do not need to fully cook.
  4. In a separate pot, layer fried potatoes on the bottom. This is done so that the rice will not stick to the bottom of the pan. Add the cauliflower and tomatoes, and sprinkle a handful of rice over the vegetables. Remove the bones from the chicken and place the chicken in the pot. Cover with the rest of the rice. Pour in the reserved broth until it reaches a level about 1/2 inch above the level of the rice. Cover the pot, and cook over medium-low heat for 1 hour, until rice is tender.
  5. When the liquid has absorbed, have a large round tray ready. Uncover the pot, and place the tray over the top. Invert so that the pan is upside down on top of the tray. Let stand for 5 minutes like this, then slowly remove the pot to let the food fall onto the tray.


  • Note
  • You may substitute 1 large eggplant for cauliflower or use both. Slice eggplant in rounds on the larger pieces cut in half. If using eggplant with the cauliflower, add it to the pot along with the cauliflower.


  1. 25 Ratings

Most helpful positive review

This is a great all in one meal. It smells wonderful while it's cooking. Put it on a fancy platter and it looks beautiful. It is really simple to make.

Most helpful critical review

made exactly as described. Smelled nice. Was EXTREMELY mild - could use a lot more spices. I was disappointed. My kids ate it the first night, but wouldn't finish the leftovers. Had to throw the...

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This is a great all in one meal. It smells wonderful while it's cooking. Put it on a fancy platter and it looks beautiful. It is really simple to make.

Thanks so much for submitting this recipe. I am a newly converted American muslim, and I have tasted and seen this dish prepared by other muslims. Its nice to have my own recipe now. Thank you!

My Jordanian husband makes this all the time. I don't care for the chicken with bones so he uses boneless skinless chicken breast and just reduces the boiling time. He also uses a pinch of saf...

This recipe tasted better than any maalooba dish i have ever tasted. It was so authentic and tasted better than my mothers. Thank you imankay for this recipe keeper!!

Very good maqlooba recipe, love the addition of tomatoes. I halved the recipe and worked out great.

This recipe is for a difficult middle eastern dish that i have had for years with friends and its perfect. I recently made it for my friends and they absolutely loved it, i gave this recipe out...

Makloubeh is a traditional Middle Eastern dish that I first had in Jordan. I remember my mother making it and am now making it for my children. A few steps but fairly easy and so yummy. Plus ...

I submitted this recipe, and I would just like to say that you can add chopped carrots to this dish as well The sweetness is wonderful. Also, most of the time I do add maggi cubes (chicken bouil...

Good recipe. It is a bit time consuming and frustrating since you need 3-4 different pots to make it the wasy suggested but I am sure the end result is very pretty. Mine did not look that pr...

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