Saleeg, Saudi Arabia's favourite chicken and rice dish. Rice overcooked in chicken stock along with full-fat milk and is served with roasted chicken.
Prep Time30 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr40 minutesmins
Course: Main Course
Cuisine: arabic, middle eastern, Saudi
Servings: 3people
Author: Famidha Ashraf
INGREDIENTS
For the Chicken Stock
1kgchicken whole legs4 to 5 whole legs
8cupswater
3green cardamom
3cloves
1inchcinnamon stick
½teaspoonblack peppercorns
1small piecegalangal root(optional)
1small pieceblack stone flowerblack stone flower (optional)
1medium onionpeeled and quartered
salt to taste
For the Rice
6cupschicken stock
2cupshot water
2mastic beadscrushed (optional)
2cupsshort-grain ricerinsed and soaked (mix of Egyptian or Calrose rice and American rice or jeerakasala rice)
1cupfull-fat milk
2tablespoonsghee or butter
To roast the boiled Chicken
2tablespoonsghee or butter
1tablespoonArab spice mix(bezar or baharat etc.)
INSTRUCTIONS
Prepare the stock
Place chicken pieces in a stockpot along with the whole spices, onions and enough water.
1 kg chicken whole legs, 8 cups water, 3 green cardamom, 3 cloves, 1 inch cinnamon stick, ½ teaspoon black peppercorns, 1 small piece galangal root, 1 medium onion, 6 cups chicken stock, 1 small piece black stone flower
Bring the water to a full boil and then carefully skim the froth that appears on the top and discard it until the stock is clear.
8 cups water
Reduce the flame to medium and allow to cook for 30 minutes or until the chicken is done.
Remove the chicken pieces with the help of a tong and keep them aside in a skillet.
Strain the stock to get rid of the whole spices and onion. You can either strain it into another pot in which you intend to make the Saleeg or into a bowl and transfer it back into the same pot.
Prepare the rice
In the same pot, add the chicken stock, crushed mastic tear, rice, hot water and salt to taste.
Bring this to a full boil, reduce heat to low and cover the pot. Cook for 20 minutes stirring every now and then.
Open and add the milk, and butter and give it a good stir.
1 cup full-fat milk, 2 tablespoons ghee or butter, salt to taste
Check and add salt and cook on low stirring every now and then.
salt to taste
Cook until the rice is creamy and thick not dry and sticky! If you feel it is dry, add some more hot milk and stir again. You may add some cream cheese for more creaminess.
Roast the chicken
Roast the chicken on the stovetop or in a preheated oven. You may mix any Arabic seasoning with butter to rub on the boiled chicken and roast until browned.
1 tablespoon Arab spice mix, 2 tablespoons ghee or butter
Serve Saleeg
On a wide plate pour the prepared Saleeg, smooth the top and place the roasted chicken in the middle. Serve with Salata Hara and some salad.