About this Dish
Creamy, milk-cooked rice topped with tender chicken, a Hejazi specialty.
History & Origin
Saleeg hails from the Hejaz region around Mecca and Medina, the rice cooked slowly in milk and broth until it turns silky and almost risotto-like.
IngredientsServes 2
🍗Whole chicken, 1.5kg cut into pieces
🌾Short-grain white rice, 2 cups
🥛Whole milk, 3 cups
🧅Large onion, 1 halved
🧄Garlic cloves, 4 whole
🌿Cardamom pods, 4 lightly crushed
🤎Cinnamon stick, 1
🧂Salt, 2 teaspoons or to taste
🧈Unsalted butter, 3 tablespoons
🫙Chicken broth from boiling, 4 cups reserved
Method
1
Place chicken pieces in a large pot with the halved onion, garlic, cardamom pods, cinnamon stick, and salt. Cover with water and bring to a boil, then reduce heat and simmer for 45 minutes until the chicken is fully cooked and tender.2
Remove the chicken pieces and set aside. Strain the broth and reserve 4 cups, discarding the whole spices and onion.3
Wash the rice thoroughly and soak in cold water for 20 minutes, then drain. In a heavy-bottomed pot, combine the reserved broth and drained rice, bring to a gentle boil, then reduce the heat and cook for 15 minutes until most of the liquid is absorbed.4
Pour in the whole milk gradually while stirring constantly over low heat. Keep stirring to prevent the milk from sticking and let the rice continue to cook for another 15–20 minutes until it becomes very soft, thick, and creamy like a porridge.5
Stir in the butter and taste for salt, adjusting as needed. The finished saleeg should have a smooth, creamy consistency — add a little more warm milk if it feels too thick.6
While the rice finishes, pan-fry or broil the reserved chicken pieces in a little butter until the skin is golden and lightly crisp.7
Spoon the creamy rice onto a large serving platter and arrange the golden chicken pieces on top. Serve immediately, traditionally eaten by hand or with a spoon.User Reviews
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