Authentic Maklouba (turned over rice)

5 chicken legs

1 medium onion

2 cups basmati rice

2 teaspoons salt

1 teaspoon white pepper

1 teaspoon cinnamon

1 bay leave

3 cloves

1/2 teaspoon turmeric for color

water

1 can chickpeas 

1 cauliflower

Potato (Optional)

How2:

in a pot boil water with seasonings except turmeric adding only 1 of the teaspoons of salt add chicken and bring to a boil cook the chicken and make sure you remove the scum that forms on the top. after 1/2 hour or more you will sea a broth form and turn the fire off. strain chicken from liquid DON'T DISCARD LIQUID. in a bowl rinse the basmati rice mushy when cooking. fry cauliflower until cooked in golden in some oil. in the pot that was used for making broth fry the onion up until translucent. start to assemble the chicken ,chickpeas (drained), cauliflower. in the pot add 4 cups of the broth if not enough you could add water for example you have 2 cups of broth add the other 2 cups as water its no issue after so add the last teaspoon of salt and turmeric cover and bring to a boil. strain rice from water liquid DON'T LEAVE ANY WATER for it may cause the rice to get mushy add the rice to the boiling broth chicken mix in the pot lower the temp to about med/low cover and let simmer for about 20 min if you find there is still liquid on the rice allow it to evaporate but not to the point the rice burns. once its complete and rice is cooked let the rice stand in the pot turn the heat off this will allow for any remaining water to evaporate. to serve bring a huge plate or serving try and top it on the pan and flip it over. very popular among lebanon , Palestine,and Jordan many vary some use just lamb, or eggplant or a combo of egplant and cauliflower its great with the cucumber mint sauce