Saudi
Saleeg
Saleeg is a comforting Saudi rice dish, especially loved in the Hijaz, with very soft rice simmered in chicken broth and milk until creamy. It is served with tender roasted chicken on top and a small gloss of ghee.
Watch it madecookingwithalia · 6:30
Ingredients
- Bone-in chicken thighs or legs2 large pieces
- Short-grain rice or Egyptian rice1 cup
- Water4 cups
- Whole milk2 cups
- Yellow onion, quartered1 small
- Green cardamom pods4
- Cloves3
- Cinnamon stick1 small
- Bay leaf1
- Black peppercorns1/2 tsp
- Mastic tears, lightly crushed2 small
- Salt1 1/2 tsp, plus to taste
- Ghee3 tbsp
- Ground cardamom1/4 tsp
- Ground black pepper1/4 tsp
- Saffron threads soaked in warm broth1 pinch
Method
- Rinse the rice until the water runs mostly clear, then soak it in cool water for 20 minutes and drain.
- Place the chicken, water, onion, cardamom pods, cloves, cinnamon stick, bay leaf, peppercorns, and 1 teaspoon salt in a pot and bring to a boil.
- Skim the surface, then simmer gently for 35 to 40 minutes until the chicken is cooked through and the broth is fragrant.
- Lift out the chicken and strain the broth, keeping about 3 cups for the rice.
- Rub the chicken with 1 tablespoon ghee, the saffron soaking liquid, ground cardamom, ground black pepper, and a pinch of salt.
- Roast or broil the chicken at 220°C until the skin is golden and lightly crisp, about 10 to 15 minutes.
- In a heavy pot, melt 1 tablespoon ghee over low heat and warm the crushed mastic for a few seconds until fragrant.
- Add the drained rice and 2 1/2 cups strained chicken broth, then simmer uncovered until the rice is very soft and most of the broth is absorbed, about 18 to 22 minutes.
- Stir the rice firmly with a wooden spoon to break it down slightly, as saleeg should be creamy and soft rather than fluffy.
- Warm the milk separately, then add it gradually to the rice while stirring over low heat.
- Continue cooking and stirring for 10 to 15 minutes until the rice is loose, creamy, and porridge-like, adding a little more broth or milk if needed.
- Taste and adjust the salt, then spoon the saleeg onto a warm serving platter.
- Place the roasted chicken on top and drizzle with the remaining 1 tablespoon ghee before serving.
Common questions
Can I substitute jasmine or basmati rice for Saleeg rice?
Short-grain or Egyptian rice gives Saleeg its creamy, porridge-like texture. Jasmine or basmati will stay more separate and won’t thicken the same way. If you must substitute, cook a little longer and add broth gradually.
How long does Saleeg take from start to finish?
Plan on about 1 hour 20 minutes to 1 hour 40 minutes total. That includes rinsing and soaking the rice, simmering the chicken for 35–40 minutes, and finishing the rice and broiling the chicken.
What are the most common mistakes when making Saleeg?
The biggest mistakes are using too much liquid too early, not rinsing the rice, and boiling the rice hard instead of simmering. Also, don’t skip straining the broth or the dish can taste cloudy and overly spiced.
Can I store leftover Saleeg, and how do I reheat it?
Store chicken and rice separately if possible in airtight containers for up to 3 days in the refrigerator. Reheat the rice gently with a splash of water or broth over low heat, stirring often so it stays creamy.
What should I serve with Saleeg?
Serve Saleeg hot with the roasted chicken on top, plus a simple salad, pickles, or yogurt on the side. A drizzle of ghee and a little extra ground cardamom before serving makes it taste more authentic.