Saudi Saleeg (Creamy Rice with Roasted Chicken)

Saleeg is a beloved Saudi dish of rice slowly cooked until creamy in chicken stock and milk, then served with roasted chicken.

Poach the chicken for a flavorful stock, roast it until golden, and stir the rice gently with milk until it reaches a smooth, spoonable consistency.

Stir often after adding the milk and keep the heat low so the rice becomes creamy without catching on the bottom.

Serving Suggestions

Serve the creamy rice with roasted chicken, lemon wedges, black pepper, and a little spicy tomato sauce.

Recipe Notes

Make the rice fresh for the best texture; leftover chicken can be refrigerated separately for up to 3 days.

Saudi Saleeg

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Creamy Saudi rice cooked with chicken stock and milk, topped with tender roasted chicken.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Saudi Arabian

Calories: 720

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Chicken and Stock

• 2 lb bone-in chicken thighs and drumsticks
• 6 cups water
• 1 large yellow onion quartered
• 4 large cardamom pods lightly crushed
• 1 tsp fine salt divided

Creamy Rice

• 1.5 cups short-grain rice rinsed
• 2 cups whole milk warmed
• 2 tbsp unsalted butter
• 0.5 tsp ground black pepper

To Serve

• 1 large lemon cut into wedges
• 0.5 cup spicy tomato sauce

Equipment

• Large pot
• Roasting tray
• Heavy saucepan
• Wooden spoon

Method

 

Make the chicken stock:

1. Place the chicken, water, onion, cardamom, and half the salt in a large pot. Bring to a boil, skim the surface, then simmer for 25 minutes.
2. Transfer the chicken to a roasting tray and strain the stock. Roast the chicken at 425°F (220°C) for 20 to 25 minutes until browned and cooked through.

Cook the saleeg:

1. Measure 4 cups of the hot stock into a heavy saucepan and bring to a gentle simmer. Add the rice and cook for 18 minutes, stirring often.
2. Stir in the warm milk, butter, remaining salt, and black pepper. Cook for 10 to 15 minutes more until the rice is very soft and creamy.

Serve:

1. Spoon the saleeg into bowls and top with roasted chicken. Serve with lemon wedges and spicy tomato sauce.

Nutrition

Calories: 720kcalCarbohydrates: 67gProtein: 42gFat: 30gSaturated Fat: 14gCholesterol: 165mgSodium: 990mgFiber: 2gSugar: 8g

Notes

• Keep extra stock warm in case the rice needs loosening.
• The finished texture should be creamy but still spoonable, not soupy.