• 1kg chicken
• 3 glass Basmati rice
• 1 large onion
• 3 tbsp ginger garlic paste (6 cloves garlic and 1 inch ginger) 
• 1/2 small green Capsicum, chopped finely
• 2 cinnamon sticks
• 2 Cardamom
• 1 Clove
• 3 tsp Arabic Masala Powder *
• 1 tsp Black Pepper Powder 
• Salt, as required 
• 1 large potato, sliced
• 1 aubergine/eggplant, sliced 
• 1 carrot, sliced
• 1 non ripe tomato, sliced
• 1 onion, sliced
• 1 green bell pepper, sliced
• 3 cups Basmati rice (preferably soaked for 30 minutes before cooking for longer grains) 
• 4 1/2 cups water
• 4 tbsp tomato paste 
• 1 tsp arabic masala powder
• 1 tsp Black pepper
• 1 tbsp oil
• 4 tbsp water 

1. In a large casserole, pour some oil and ghee and add in your chopped onions, add salt and cook until translucent. 
2. Next add in your chopped Capsicum, ginger garlic paste and saute well until raw smell disappears. 
3. Next place in your chicken pieces, sprinkle the arabic spices masala, add in salt and pepper * and Turmeric if required. 
4. Pour in water. 
5. Close the lid and allow for the chicken to cook well for around 20-25 minutes. 
6. Whislt the chicken gets done, fry each of your chopped vegetables in batches and set them aside. Sprinkle salt over the fried veggies. 
   
   
   
7. Once done, drain the chicken pieces, reserve 1/2 cup of stock and set aside. 
8. Now in the chicken broth, add in your cleaned, soaked and drained rice, add salt as required and cook on low for around 10 minutes. (the rice will cook completely once layered and cooked on low) 
9. To prepare the tomato gravy for the rice, in a small pan, add your tomato paste, salt, pepper, arabic masala powder, oil and water and allow to come to a boil. 
10. Once done, mix it into the cooked rice. 
11. Now let's assemble and layer the Maqluba. Into your large casserole, start by adding your fried potatoes as the base and building up with any of the fried veggies. 
12. Layer your cooked chicken pieces. 
13. Next add a layer of cooked rice mixed with the tomato gravy. 
14. And add any leftover veggies and finish off with a layer of rice and gently run the back off your spatula over the rice (do not press) and pour the reserved chicken stock, close lid and allow to cook for at least 20-25 minutes. 
15. Now for the moment of reveal, place a rice platter or a large plate over the casserole and flip the casserole carefully and tap around the casserole using a wooden spoon, so that all remains of the Maqluba falls into the plate. 
16. Carefully remove the casserole slowly, so that the layers remain intact and you get to witness a beautiful Maqluba. 

Bukhari rice with Salata Hara

Ingredients :

For the marination:

• 1 kg whole chicken (preferably with skin)
• 1 tsp gg paste
• Salt
• 1 tsp chings Szechuan chutney

For the masala:

• 2 onions chopped coarsely
• 3 cardamom, 3 cloves, 1-2 cinnamon sticks, 3-4 dry bay leaves
• 2 tsp gg paste
• 3-4 green chillies slit, or ground
• 2 tsp Arabic spice
• 1 tsp pepper powder
• 1 big tomato chopped
• Salt
• 1 dry lemon
• 2 carrots grated
• Coriander leaves
• 2 cup/glass basmati rice
• 3 cups of water
• 2 tbsp tomato paste

For basting the chicken:

• 3 tbsp Sriracha sauce
• Salt
• 1/4tsp pepper powder
• 2 tbsp soy sauce

Instructions :

1. Smear and apply the marinade on the chicken well for at least ½ an hour.
   
2. Now to cook the masala mixture, take a large pot or casserole that is big enough to cook rice in. Add in some ghee, and sauté the onions and whole spices. And add gg paste and green chilies.
   
   
   
   
   
   
   
   
   
   
3. Next, add the Arabic spice and pepper powder. Once the spices are Sautéed well add a big chopped tomato and salt.
   
   
   
   
   
   
   
4. Place the lid and let it cook for a couple of minutes on low.
5. Meanwhile, grate the carrots.
   
6. Next, add in the chicken and coat the chicken in the mixture and pour 1 glass of water.
   
   
   
   
7. Cook covered for 15 - 20 minutes each side. (Since they are big cuts, you don't want raw chicken)
8. Once done, remove the pieces of chicken. And check the water if more is required (see notes). Next add the grated carrots, extra water, and coriander leaves.
9. Next, add a couple of tbsp of tomato paste and add the rice, close lid till the rice gets done (check tips for cooking Basmati Rice).
   
10. Now baste the chicken with the mixture (given in the ingredients list) and grill the chicken on a grill pan or a frying pan while the rice gets cooked. (check notes) 
    
    
    
    
    
    
    
    
    
    
11. After about 20-25 minutes your rice will be ready. 
    
    
    
    
    
    
    
    
    
    
    
12. Serve the rice on a platter.
13. Once the chicken is grilled, place the chicken on the rice platter.
14. Meanwhile, you may also make Salata Hara (the tomato chutney that is an accompaniment with mandi). Check notes.
15. And you are done! Perfectly done flavorful Arabic Bukhari rice is ready. Garnish with grated Carrot and Coriander leaves. Enjoy! 😋
    
    
    
    
    
    
    

Notes :

• I added Chings Szechuan chutney to the chicken marinade along with gg paste and salt. You may substitute with chili flakes instead of Szechuan sauce/ chutney. You also may totally omit it if you don't have these in your pantry.
• If you are a beginner at cooking you might want to measure the water left in the pot so that you may add extra water as required for cooking the rice.
• Using chicken with skin helps attain tender chicken.
• Fry the chicken just for a bit until the coating gets just done, do not over fry, you don't want your chicken to be hard and chewy, the cooking process of the chicken is already done previously.

Tips on Cooking Basmati Rice:

• For 1 cup of rice use 1½ cups of water. 
• Do not keep checking on the rice, at least for about 20-25 or until the water has drained up on med-low flame, it will do its work on its own.
• Once done, do not use a spoon or ladle to mix, instead use a fork to fluff up the rice, you don't want to break the rice.
• But for bigger quantities, you may use a ladle but with utmost care.
• The recipe I make for Salata hara is the easiest and the best. 

Mutton Yakhni Pulao