Saleeg
Saleeg, from above
Non vegHejaz, Saudi Arabia

Saleeg

Rice cooked in milk and chicken broth until creamy. Hejazi comfort with a buttery finish.

90 minTime
38 gProtein each
mildSpice
The creamy rice of Taif2 chapters · 1 min read

Make it your way

Grandma's wayHejazi style with milk and butter.
The original
521kcalsame
38 gproteinsame
1 gfibresame
90minutessame

The original saleeg.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chicken, curry cut (bone in chicken, small pieces)1 kg, bone in
Rice1½ cups short grain rice
Milk2 cups
Butter2 tbsp
Whole spices4 cardamom, 1 cinnamon stick, 3 cloves
Dried lime1 dried lime
Saltto taste
Water5 cups

Method

4 steps
  1. 1Simmer chicken with whole spices, loomi, salt and water until cooked through.
  2. 2Remove the chicken. Cook the rice in 4 cups of the broth, stirring often.
  3. 3Add milk gradually and simmer, stirring, until thick and creamy.
  4. 4Brush the chicken with butter and roast or pan sear until golden. Serve on the rice.
Serve it like this

Spread the creamy rice on a large platter, place the golden chicken on top and add a spoon of butter. Serve with daqqus and lemon.

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Make it a meal

What goes with Saleeg: a bread or rice, a side, something to drink and something sweet.

With a main Jareesh90 min
With a main Udupi sambar45 min
On the side Fattoush25 min
To drink Saudi champagne10 min
Something sweet Roz bel laban50 min
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