Malooba

Ingredients

• 1 (4 pound) whole chicken, cut into pieces
• 6 cups water
• 1 medium onion, quartered
• 2 tablespoons ground allspice
• 1/2 teaspoon ground cardamom
• 3 whole cardamom seeds
• 4 whole cloves
• 3 bay leaves
• 2 1/2 cups uncooked basmati rice, rinsed and drained
• 2 tablespoons ground allspice
• 3 tablespoons vegetable oil
• 1 large potato, sliced into rounds
• 1 large head cauliflower, separated into florets
• 2 medium tomatoes, diced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the chicken pieces, the water, the quartered onion, the first portion of ground allspice, the ground cardamom, the whole cardamom seeds, the cloves and the bay leaves in a large pot. Bring to a boil, skim off foam, then reduce heat and simmer partly covered for 45 minutes, until the thickest part of the chicken reaches 165°F (74°C).

2. Lift the chicken out and set it aside. Strain the cooking liquid into a measuring bowl and keep it hot. Discard the spent onion and whole spices.

3. Heat the vegetable oil in a wide skillet over medium-high heat. Fry the potato rounds 3 to 4 minutes per side until golden, then transfer them to a plate.

4. Fry the cauliflower florets in the same oil for 5 minutes, stirring, until lightly browned. Add the diced tomatoes and cook 3 minutes until softened. Remove and set aside.

5. Briefly brown the chicken pieces in the skillet for about 3 minutes, turning once, to add color.

6. Bring the reserved hot cooking liquid to a boil in the clean pot. Stir in the rinsed rice and the second portion of ground allspice. Cover and simmer over low heat for 15 minutes until the liquid is absorbed.

7. Oil a large deep pot. Arrange the potatoes, cauliflower, tomatoes and chicken in layers on the bottom, then press the rice over them. Cover tightly and cook over low heat for 25 minutes.

8. Rest off the heat for 5 minutes, then invert onto a large platter and serve hot.