Saleeg
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.
Servings: 4 people
Calories: 605kcal
Ingredients
For the Chicken Stock
- 1 kg chicken whole legs 4 to 5 whole legs
- 8 cups water
- 3 green cardamom
- 3 cloves
- 1 inch cinnamon stick
- ½ teaspoon black peppercorns
- 1 piece galangal root (optional)
- 1 piece black stone flower black stone flower (optional)
- 1 medium onion peeled and quartered
- salt to taste
For the Rice
- 6 cups chicken stock
- 2 cups hot water
- 2 mastic beads crushed (optional)
- 2 cups short-grain rice rinsed and soaked (mix of Egyptian or Calrose rice and American rice or jeerakasala rice)
- 1 cup full-fat milk
- 2 tablespoons ghee or butter
To roast the boiled Chicken
- 2 tablespoons ghee or butter
- 1 tablespoon Arabic 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 piece galangal root, 1 medium onion, 6 cups chicken stock, 1 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.6 cups chicken stock, 2 cups hot water, 2 mastic beads, 2 cups short-grain rice
- 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 Arabic 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.
Notes
Have a question or looking for more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your cooking experience.
Nutrition
Calories: 605kcal | Carbohydrates: 64g | Protein: 29g | Fat: 25g
