المقلوبة

Cut 4 chicken breasts in half. Heat oil and ghee in a deep pot and fry the chicken pieces until golden brown on both sides.

**Preparing the Spices for the Chicken**: Mix 1 teaspoon of sweet spice, ½ teaspoon of ground cardamom, ½ teaspoon of black pepper, a pinch of nutmeg, a pinch of cinnamon, 1 teaspoon of seven spices, ¼ teaspoon of turmeric, and 1 tablespoon of salt. Add bay leaves and green chili peppers.

Add the spice mixture to the fried chicken and let it simmer on low heat to finish cooking. In another pot, heat two tablespoons of ghee. Add 3 cups of soaked Egyptian rice and 1 cup of rinsed and drained basmati rice.

Use the same spice mix you used for boiling the chicken and add it to the rice while cooking. For the vegetables, cut an eggplant into thick slices and fry them, cut two potatoes into slices and fry them, and cut a tomato into rounds.

Place a layer of cooked chicken at the bottom of the pot. Arrange a layer of fried vegetables (eggplant, potatoes, and tomatoes) on top of the chicken. Add the seasoned rice over the vegetables.

For each cup of soaked Egyptian rice, add 1 cup of water or broth. For each cup of rinsed basmati rice, add 2 cups of water or broth. Add an additional ½ cup of water for the vegetables.

Cover the pot and let the maqluba cook on low heat until the rice is fully cooked and has absorbed all the water. Carefully flip the pot onto a serving dish and leave it for a moment before lifting the pot. Garnish the top as desired, and enjoy!