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Name: Saleeg
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Saudi Arabia (Hejaz)
Ingredients: 1.2 kg whole chicken; 300 g short-grain rice; 1 L whole milk; 1.5 L water; 60 g unsalted butter; 1 onion; 5 green cardamom pods; 1 cinnamon stick; 1/4 tsp mastic; 2 tsp salt; 1/2 tsp white pepper

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Saudi Arabia (Hejaz)1 h 30 minServes 4déjà cuisiné

Saleeg

سليق · Saleeg

Ingrédients11

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

viandecéréalelaitier et œufautrelégumeépice et sauce

Préparation

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.
Lift out the chicken, strain the broth, and reserve 1 L of clear broth. Shred or joint the chicken and keep it warm.
Rinse the rice, then simmer it in the reserved broth until the liquid is mostly absorbed and the grains are tender.
Stir in the milk and cook over low heat, stirring often, until the rice is very soft and creamy, about 20 minutes.
Beat in the butter and white pepper. Season with salt. Serve the creamy rice with the chicken.