Middle eastern eggplant rice recipe

This upside-lower eggplant grain with chicken recipe or Maglubah in Arab is a common dish within the Arab world and also the origin could be tracked towards the Palestinian people. The dish will get its 'upside-down' name from how a cooked grain is pour or transfer right into a serving platter after cooked which follows the form from the pan or casserole within the reverse direction. Within this upside-lower eggplant grain with chicken recipe or Maglubah, chicken pieces are stew and so the stock can be used to cooked the grain mixture which contain eggplant along with other vegetables. Incorperate your favorite vegetables for example carrots, cauliflower or perhaps mushroom within the grain to include variety.

Ingredients 1 :
(for preparing the chicken stock and chicken)

• 2 lb (about 1 kg) chicken, remove skin and excess oil and cut to pieces
• 2 medium size onions, quartered
• 1 cup chicken stock
• 4 cups water
• 1 ripe tomato, diced
• 1 teaspoon salt in order to taste
• 1 teaspoon mixed spices
• 1/2 teaspoon cinnamon powder
• teaspoon Ground Pepper
• a pinch of saffron dissolved in tepid to warm water or 1/2 teaspoon turmeric powder

Ingredients 2 :
(to cook the grain)

• 2 Cups grain (for the best result use basmati strain)
• 2 Medium Eggplants
• 1 tablespoon salt
• 2 ripe tomato, quartered
• two tablespoons Ghee or essential olive oil
• 1/2 Large Onion, sliced
• Cup Fried nuts (use almond or pine nuts or make use of your own favorite vegetables)
• sufficient oil to fry or saut the eggplants

1. Inside a pan, include the chicken pieces, quartered onion, tomato, salt, mixed spices, chicken stock and 4 glasses of water. Provide boil and simmer for around 30-forty-five minutes before the chicken pieces is soft and tender. Be sure that the remaining liquid is all about 3 cups which is required to prepare the grain later.
2. Wash and rinse the grain and soak with water for around half an hour. Drain from the water and hang aside.
3. Cut eggplants into 1/2" thickness and sprinkle some salt onto it and hang aside for half an hour before frying or sauting the eggplant until soft or limp inside a wok. Remove and drain off excess oil.
4. Inside a large casserole, include the ghee and saut sliced onions until slightly golden brown or aromatic.
5. Arrange the chicken pieces, eggplant and quartered tomato plants or any other vegetables around the casserole and include the grain and spread evenly one of the chicken and eggplant.
6. Pour within the chicken stock from steps 1. Provide boil, cover and simmer for 30-35 minutes or until grain is cooked.
7. Once cooked, allow it to awesome lower for some time before transferring the cooked grain mixture right into a serving platter by generating the casserole around the plate. Don't disseminate the grain but make certain the entire chunk arrives as you piece.
8. Sprinkle with nuts and serve while still hot.