Saleeg (Saudi Rice with Milk)
Experience the comforting and aromatic flavors of Saudi cuisine with Saleeg, a traditional dish featuring tender chicken served over creamy, fragrant rice cooked in milk. Perfect for family gatherings or a cozy meal at home, Saleeg is both hearty and satisfying.
Ingredients
- 2 cups long-grain rice, washed and soaked for 30 minutes
- 1 whole chicken (about 3–4 lbs), cut into pieces
- 4 cups chicken broth
- 2 cups whole milk
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- Salt to taste
- Roasted nuts (almonds or pine nuts) for garnish
- Chopped parsley or coriander for garnish
- Lemon wedges, to serve
Instructions
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Prepare the Chicken
Heat ghee or vegetable oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent.
Season the chicken pieces with salt, pepper, and a pinch of cardamom. Add the chicken to the pot and brown lightly on all sides.
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Cook the Chicken
Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 30–40 minutes, or until the chicken is fully cooked and tender.
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Prepare the Rice
In a separate pot, melt butter over medium heat. Drain the soaked rice and add it to the pot, stirring to coat with butter.
Gradually add the milk and a pinch of salt, stirring occasionally to prevent sticking. Cook over low heat until the rice absorbs the milk and reaches a creamy consistency, about 20–25 minutes.
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Serve
Place the cooked rice on a serving platter and top with the tender chicken pieces. Sprinkle with ground cinnamon, cardamom, roasted nuts, and chopped parsley or coriander.
Serve hot with lemon wedges on the side for a zesty touch.
Serving
Saleeg is best enjoyed with a fresh salad or pickled vegetables on the side. Its creamy texture and aromatic spices make it a comforting and memorable meal for any occasion.
