Saleeg

Indulge in Saleeg, a comforting Saudi dish of tender chicken simmered with creamy rice, infused with warm spices like cinnamon. Perfect for a cozy family dinner or special gatherings, it brings warmth to any table.

• 1 cup short-grain rice
• 1 kg chicken
• 1 liter water
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 tablespoons ghee or butter
• 1 cup milk
• 1 teaspoon ground cinnamon

Method

1. 1

   In a large pot, combine the chicken pieces, water, salt, and black pepper. Bring to a boil and then reduce to a simmer for about 30-40 minutes until the chicken is fully cooked.

2. 2

   Remove the chicken from the pot and set aside. Strain the broth and reserve it for later use.

3. 3

   In a separate pot, add the soaked rice and 3 cups of the reserved chicken broth. Bring to a boil, then reduce heat to low, cover, and cook for about 20 minutes until the rice is tender.

4. 4

   Once the rice is cooked, add the milk and ghee or butter to the pot. Stir well to combine and allow it to simmer for an additional 5 minutes for a creamy texture.

5. 5

   While the rice is cooking, you can shred or chop the cooked chicken into small pieces.

6. 6

   Serve the rice on a platter, topped with the shredded chicken. Drizzle with some ghee or butter if desired, and sprinkle with ground cinnamon for garnish.

7. 7

   Enjoy your Saleeg warm, preferably with a side of salad or yogurt.