How to cook Inverted chicken and vegetables ( Maglouba )

How to make Inverted chicken with vegetables 
Maglouba dishes is originally belong to the Palestinian cities, and this food is famous because of its delicious and distinctive taste in all Arab countries, and has become one of the main dishes on the Arab table in many times, which is rich in taste and loved for the whole family, here will We offer a way to prepare it with mixed vegetables and hope you like it.

Ingredients :
medium size chicken. Three cups of medium-grain Egyptian rice. Large eggplant. 2 medium sized potatoes. Small flower head. Two large islands. Half a head of garlic. Large onion. Juice half a lemon. Spoon vinegar. 2 tablespoons black pepper. Two tablespoons cumin. 2 tablespoons chicken seasoning. Teaspoon ground hull. salt. Two tablespoons of turmeric. Vegetable oil. For decoration: roasted almonds. Parsley smooth.

Bring the chicken and chop it for eight pieces, then thoroughly clean it with water and salt, dispose of the hangman and fat accumulated underneath, then marinate the chicken with vinegar, lemon and salt for at least an hour before cooking. Bring the rice and wash it well, then add the hot water, turmeric, and stir until the water mixes with the rice and turmeric, and it takes 20 minutes to soak. Bring the onion, chop the wings, place it in a cooking pot with a little vegetable oil, stir until it wilts, place the chicken pieces without water on the onion and stir until it changes color.

Add a spoonful of the following spices, black pepper, cumin, salt, chicken spices and ground cardamom. Stir together until thoroughly mixed, then cover for 5 minutes, stirring occasionally. Add the hot water to the chicken and leave for an hour until it is 80% ripe and in the meantime prepare the vegetables. Peel the eggplants and potatoes and cut them into circular rings of medium thickness, then put a little salt, then cut the flower (cauliflower) for medium-sized pieces, then peel the carrots and cut them into circular rings and add salt.

Put the girl oil on the fire and fry the potatoes to become blonde, then the eggplant and the flower, and then put the vegetables in a strainer to get rid of excess oil. Remove the chicken from the stock and drain well. Drain the rice thoroughly. Place a quarter of the amount of rice in the cooking pot, preferably not sticking to get the distinctive invert.

Put the chicken neatly over the rice and sprinkle with a little salt, a little spices mentioned in the ingredients, then put the potatoes and add salt, then eggplant, carrots and flower, then add salt and spices over vegetables, and then put the remaining amount of rice to be fully covered, bring Garlic and garlic with rice, then put the chicken stock after being filtered on the rice quietly, and the stock should cover the entire rice, slightly higher than the level of rice. Put it on high heat until it boils, then reduce the heat to the center and leave it tightly closed for an hour until fully cooked.

Bring a large, individual tray, preferably circular, then squeeze the inverted pan over the pan so that you stack it well with a tablespoon, then turn it over the tray and slowly pull out the pan to form a cohesive mold. Place the roasted almonds and parsley on the face, and serve hot with mixed vegetable salad, yogurt salad with cucumber, and yogurt.