SaleegCreamy Chicken and Rice

Name: Saleeg (Creamy Chicken and Rice)
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Saudi Arabia
Ingredients: 1 pcs Whole Chicken; 350 g White Rice (rinsed); 120 g Onion (finely chopped); 1 pcs Bay Leaf; 2 g Cardamom Powder; 2 g Black Pepper; 12 g Salt; 900 ml Water; 1200 ml Whole Milk; 50 g Unsalted Butter

Saleeg is a Hijazi rice dish cooked with chicken broth and milk until soft and creamy. This version serves the cooked chicken with the rice and finishes the pot with butter.

Prep

15m

Cook

1h 20m

Serves

Estimated

Nutrition

Per serving

1419kcal

Calories

84g

Protein

77g

Fat

88g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Chicken

1pcs
Whole Chicken

Rice

350g
White Rice (rinsed)

Chicken

120g
Onion (finely chopped)
1pcs
Bay Leaf
2g
Cardamom Powder
2g
Black Pepper
12g
Salt
900ml
Water

Rice

1.2l
Whole Milk
50g
Unsalted Butter

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Place the chicken in a pot with the onion, bay leaf, cardamom powder, black pepper, salt, and water.
02
Bring to a gentle boil, cover, and simmer until the chicken reaches 74°C (165°F). Lift it out and keep warm.
03
Add the white rice to the broth and cook until very soft.
04
Pour in the whole milk and cook over low heat, stirring often so the rice does not catch.
05
Continue cooking until thick, creamy, and spoonable.
06
Stir in the unsalted butter.
07
Serve the saleeg hot with the chicken on top or alongside.

Ratings & Reviews

No reviews yet.