📝 About This Recipe
Originating from the Hejaz region of Saudi Arabia, Saleeg is a luxurious, comforting masterpiece often described as the 'Arabic Risotto.' This festive dish features tender chicken poached in an aromatic broth, served over short-grain rice that has been slow-cooked with milk until it reaches a silky, porridge-like consistency. It is a soul-warming celebration of simplicity and elegance, traditionally served on large platters for communal gatherings.
🥗 Ingredients
The Chicken and Broth
- 1 kg Whole Chicken (cut into halves or quarters)
- 8 cups Water (enough to fully submerge the chicken)
- 1 medium Yellow Onion (peeled and quartered)
- 6-8 pieces Cardamom Pods (lightly cracked)
- 3-4 small grains Mastic Tears (essential for authentic flavor)
- 1 piece Cinnamon Stick
- 2 teaspoons Salt (adjust to taste)
The Creamy Rice
- 2 cups Short-grain Egyptian Rice (rinsed and soaked for 30 minutes)
- 1/2 cup Long-grain Basmati Rice (optional, for added texture)
- 3 cups Whole Milk (at room temperature)
- 1/2 cup Heavy Cream (for extra richness)
- 2 tablespoons Ghee (Saman) (melted for drizzling)
Duggus Salsa (Side)
- 3 medium Tomatoes (ripe)
- 2 cloves Garlic
- 1/4 cup Fresh Cilantro (packed)
- 1 piece Green Chili (seeded for less heat)
- 1 tablespoon Lemon Juice
👨🍳 Instructions
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1
In a large heavy-bottomed pot, place the chicken pieces, onion, cardamom, mastic, cinnamon stick, and salt. Cover with 8 cups of water.
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2
Bring to a boil over high heat, skimming off any foam that rises to the surface to ensure a clear, clean broth.
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3
Reduce heat to medium-low, cover, and simmer for 40-45 minutes until the chicken is tender and fully cooked.
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4
Carefully remove the chicken from the broth and place it on a baking tray. Strain the broth through a fine-mesh sieve into a clean bowl; discard the solids.
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5
Measure 5 cups of the strained broth and return it to the pot. Add the soaked and drained rice to the broth.
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6
Cook the rice over medium heat, stirring occasionally, until the rice is very soft and has absorbed most of the broth (about 20-25 minutes). The rice should look slightly overcooked.
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7
While the rice cooks, brush the chicken with a little melted ghee and a pinch of salt. Broil in the oven for 5-8 minutes until the skin is golden and crispy.
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8
Once the rice is soft, pour in the milk and heavy cream. Stir vigorously with a wooden spoon to help release the starches and create a creamy consistency.
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9
Lower the heat to the lowest setting and let the rice simmer with the milk for another 10-15 minutes, stirring frequently to prevent sticking to the bottom.
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10
Prepare the Duggus by blending tomatoes, garlic, cilantro, chili, lemon juice, and a pinch of salt in a food processor until it reaches a chunky salsa consistency.
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11
Check the rice consistency; it should be thick but pourable, similar to a wet risotto. If too thick, add a splash more milk or broth.
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12
Spread the creamy rice onto a large serving platter. Place the golden roasted chicken on top.
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13
Drizzle the entire dish with the remaining melted ghee and serve immediately while piping hot.
💡 Chef's Tips
Always use a mix of Egyptian (short-grain) rice and a little Basmati; the short-grain provides the starch for creaminess while the Basmati adds body. Do not skip the mastic tears; they provide the signature 'smoky-sweet' resinous aroma that defines authentic Saleeg. Stir the rice frequently once the milk is added to prevent scorching, as milk burns easily on the bottom of the pot. If you prefer a tangier finish, some families stir in 2 tablespoons of Greek yogurt along with the milk. Ensure your milk is at room temperature before adding it to the hot rice to prevent curdling.
🍽️ Serving Suggestions
Serve with a side of 'Duggus' (the spicy tomato salsa included in this recipe) to cut through the richness. A side of pickled lemons or a fresh green salad with cucumbers and parsley provides a refreshing contrast. Pair with a warm glass of Laban (buttermilk) for a truly traditional experience. Follow the meal with a cup of Saudi coffee (Gahwa) infused with saffron and cardamom.