Go Back
–+ servings
Saudi Saleeg creamy rice topped with roasted chicken and served with lemon.

Saudi Saleeg

No ratings yet
Creamy Saudi rice cooked with chicken stock and milk, topped with tender roasted chicken.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Saudi Arabian
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.