Some kind of rice recipe: Very nice mistake?!


Sometimes, you plan to cook a specific dish for lunch or dinner but something happens to change the plan! Missing ingredient or a wrong step that could change the dish to better or worse. This rice was one of the good mistakes I made. I was craving “maqluba” that is a middle eastern rice dish with layers of beef, eggplants, potatoes, other veggies and rice. However, I was missing most of the ingredients.That did not stop me and I decided to still make some kind of rice and meat dish for lunch without getting out of the house, changing my pajamas and buy the missing ingredients. I really loved the ending result, the rice has something to do with maqluba since it has potatoes, onions, tomatoes and cinnamon spice in it. However, it reminded me a lot of biriyani rice, perhaps because of the other spices I used and the nature of the chicken I put in the dish.  Hope you like my mistake and try it out!


2 cups of basmati rice
1 sliced tomato

Chicken layer ingredients

2  bonesless chicken breasts (cut into medium size pieces)
2 tbsp yogurt
2 tbsp olive oil
1 lime juice
1/2 tsp paprika
1/2 tsp cinnamon
salt and pepper

Potatoes layer ingredients:

1 large potato sliced
1/2 sliced onion
1/2 tsp paprika
2 tbsp olive oil
salt and pepper

Stock ingredients

4 to 5 cups of water or any stock: If using water, add 1 cube of bouillon
salt and pepper
2 thinly chopped garlic cloves
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp 7 spices
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp ground cardamom
4 bay leaves

Chicken Preparation

Wash and pat dry the chicken.
Cut into medium sized slices
Marinate with lime juice, yogurt, paprika, cinnamon, salt and pepper.
In a medium hot pan over medium heat, add some olive oil (about 2 tbsp).
Cook the chicken until golden browned and set aside.


Potatoes preparation

Peel and slice the potatoes.
Slice the onions.
Rub the potatoes and the sliced onion together with bit of salt, pepper and paprika.

In a hot pan over medium heat, add the olive oil.
Add the potatoes and onions mix. Stir for about 2 to 3 minutes or until the potatoes change color to yellowish golden color. You do not need to cook it fully, since it will be cooked along with the rice.

Set aside.

Cooking the rice with everything else

In a separate pot, add the water or the stock. If you use water, add 1 bouillon cube.
Add to the  liquid (water or stock), the bay leaves, turmeric, salt, pepper, cinnamon, garlic, cumin, cardamom and the 7 spices.
Bring all to boil and try to keep it hot before the step below to pour it over the rice.
Now, you have all the veggies, meat and stock ready to layer. So, in a large pot, start the layering process:

  •  layer the chicken in the bottom of the large pot.
  • Add a layer of the sliced tomatoes
  • Add a layer of the potatoes and onions


  • Add the basmati rice on the top of all of that. I sprinkle little cinnamon on it but it is an optional step.


  • Pour the hot stock over all this to cover the rice.

Bring to boil.

Then, cover the pot and lower the heat to min until the rice is soft and the liquid is absorbed, it takes from 30 to 45 minutes.

Remove the lid for the rice to cool down a bit.
Place a large platter over the pot and flip the pot so the dish is upside down on the platter.



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