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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Palestinian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place rice in a bowl and leave until grains are white, about 1/2 hr (this step is not necessary). | 2. Rinse rice until water is clear and then leave to drain in colander. | 3. Dice onion and fry until golden with first amount of oil in a medium-large size saucepan. | 4. Add chicken and brown. | 5. Add 8 cups water and mix. | 6. Add 1 teaspoon of mixed savoury spices and 1 teaspoon salt. | 7. Cook for one hour. | 8. While the chicken is cooking, fry pieces of cauliflower with second measurement of oil. | 9. Fry until golden (well-cooked) but not burnt. | 10. Put aside. | 11. When chicken is ready, sieve stock into bowl and remove the chicken pieces. | 12. Coat with pinches of salt and mixed spices. | 13. Brown under grill. | 14. Get a medium sized pot. | 15. (I recommend a non-stick one. I've tried this in my stainless steel pot however the bottom and sides get too hot so the outsides turn out burnt – so if your pot has a tendency to do the same then don't use that one!) Sprinkle a fine layer of rice on the bottom to prevent the other ingredients from sticking. | 16. Place chicken pieces face down in saucepan (be careful that the rice remains below the chicken). | 17. Place cauliflower pieces into saucepan, pressing it into the holes left by the chicken. | 18. Add chickpeas in the same way. | 19. Sprinkle 3/4 teaspoon of spices and 3/4 teaspoon of salt. | 20. Add rice and spread evenly. | 21. Carefully and slowly pour the chicken stock on top to cover rice. | 22. Cook on stove-top until rice is cooked. | 23. Quickly flip the saucepan upside down onto a large serving tray (preferably round). | 24. Rub and cool down top of pot with a wet cloth. | 25. Carefully remove the pot, trying not to let the Upside Down collapse! (Don't worry if it does, it happens even to the experts!). | 26. Traditionally all people eat from the one big tray, each person eating from strictly in front of him, but it can also be served onto plates at the table. | 27. Eat with small bowls of yoghurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg	4		cut	3880.5421	3.0827	296.8433	289.2273
onion	1			64.0	14.944	1.76	0.16
baharat	2	teaspoons		-	-	-	-
salt	2	teaspoons		-	-	-	-
vegetable oil	8	tablespoons		937.8560000000001	0.0	0.0	108.8
water	7	cups		0.0	0.0	0.0	0.0
cauliflower	2	cups		53.5	10.6358	4.1088	0.5992
grain rice	4	cups	uncooked	2701.0	591.63	52.762	4.8839999999999995
chickpea	1/2	cup	cooked canned	378.0	62.95	20.47	6.04
cardamom powder	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cinnamon	1	pinch		-	-	-	-
plain yogurt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.