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By Eliana

Maalube

6 steps
Prep:1hCook:1h
Updated at: Thu, 17 Aug 2023 02:35:47 GMT

Nutrition balance score

Great
Glycemic Index
50
Low
Glycemic Load
38
High

Nutrition per serving

Calories698.9 kcal (35%)
Total Fat26.4 g (38%)
Carbs75.5 g (29%)
Sugars10.8 g (12%)
Protein39.2 g (78%)
Sodium403.4 mg (20%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet

Instructions

Preparation

Step 1
Fry or bake the eggplant, cauliflower, and onions seperately before hand (night before)
Fry or bake the eggplant, cauliflower, and onions seperately before hand (night before)
Step 2
Boil the chicken whole with seasoning, chopped carrots and onions

Cooking

Step 3
Put a layer of fresh slices of tomatoes at the bottom of the pot then chicken pieces and the baked/fried onion. Press them, then sprinkle washed rice then egg plant then rice then cauliflower then rice. Press them tight to the bottom of the pot.
Put a layer of fresh slices of tomatoes at the bottom of the pot then chicken pieces and the baked/fried onion. Press them, then sprinkle washed rice then egg plant then rice then cauliflower then rice. Press them tight to the bottom of the pot.
Step 4
Dissolve maggi cubes in half a cup of warm water and add it, then add whatever water you need per measurement with rice (usually 1.5 cups of water for each cup of rice).
Step 5
Cover with plate and put a mug filled with water to secure in place. Cook on medium until the water is boiling and is at a lower level compared to when we started. Once water at end take mug off the plate and cover turn to low heat.
Cover with plate and put a mug filled with water to secure in place. Cook on medium until the water is boiling and is at a lower level compared to when we started. Once water at end take mug off the plate and cover turn to low heat.
Step 6
Turn heat off once completely dry and keep covered. Flip the pot on a tray when u want to eat and sahtain
Turn heat off once completely dry and keep covered. Flip the pot on a tray when u want to eat and sahtain

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