Saleeg is a traditional Saudi Arabian dish that has been cherished for generations. This comforting and creamy breakfast dish is made from a simple combination of rice, milk, and chicken. To prepare Saleeg, rice is simmered in a mixture of milk and water until it reaches a warm consistency. Meanwhile, chicken is cooked separately and then shredded before being added to the rice mixture. The dish is seasoned with indirect soup made from Aloha chicken stock gives a delightful aroma and flavor. Saleeg is often garnished with a drizzle of ghee and topped with toasted almonds, enhancing its richness and texture. This dish is not only a staple during festive occasions but is also cherished as a hearty, soul-warming meal enjoyed by families throughout the year. This is the Saudi Arabia’s favorite chicken and rice dish. Rice overcooked in chicken stock along with milk and is served with roasted chicken.
Ingredients
- 1 kg chicken whole legs 4 to 5 whole legs,
- 8 cups of warm water.
- 3 green cardamom,
- 3 cloves,
- ½ teaspoon black peppercorns,
- 1 small piece galangal root (optional),
- 1 small piece black stone flower black stone flower (optional),
- 1 medium onion peeled and quartered,
- salt to taste
Ingredients for the Rice
- 2-3 cubes of Aloha chicken stock
- 2 cups hot water
- 2 cups Aloha Basmati rice rinsed and soaked.
- 1 cup of milk
- 2 tablespoons of butter
- 2 tablespoons of butter
To roast the boiled Chicken
Instructions
Prepare the stock
- Place chicken pieces in a pot along with the 2-3 cubes of Aloha chicken stock, some onions and enough water.
- 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.
- 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 plate.
- 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 or transfer it back into the same pot.
Prepare the rice
- In the same pot, add the Aloha chicken stock, crushed mastic tear, rice, hot water and salt to taste.
- 2 cups of stock soup, 2 cups hot water, 2 mastic beads, and 2 cups of Aloha Basmati 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 of milk, 2 tablespoons of butter.
- 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 stove or in a preheated oven. You may mix this stock soup, some mixed spices with butter to rub on the boiled chicken and roast until browned.
Serve Saleeg
On a wide plate pour the prepared Saleeg, smooth the top and place the roasted chicken in the middle.