Saleeg

سليق · Saleeg

Ingredients11

• whole chicken1.2 kg
• short-grain rice300 g
• whole milk1 L
• water1.5 L
• unsalted butter60 g
• onion1
• green cardamom pods5
• cinnamon stick1
• mastic1/4 tsp
• salt2 tsp
• white pepper1/2 tsp

Method

1. Put the chicken, halved onion, cardamom, cinnamon, mastic, and salt in a pot with the water. Simmer until the chicken is cooked through, about 40 minutes.
2. Lift out the chicken, strain the broth, and reserve 1 L of clear broth. Shred or joint the chicken and keep it warm.
3. Rinse the rice, then simmer it in the reserved broth until the liquid is mostly absorbed and the grains are tender.
4. Stir in the milk and cook over low heat, stirring often, until the rice is very soft and creamy, about 20 minutes.
5. Beat in the butter and white pepper. Season with salt. Serve the creamy rice with the chicken.