Saleeg (Hejazi Creamy Rice with Chicken and Milk)
Local name: سليق
In short: Short-grain rice cooked in chicken broth and milk until soft and creamy, served with golden roast chicken and melted ghee. It takes about 1 h 50 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 30 min
- Total
- 1 h 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 585 kcal
Saleeg is the comforting white rice of the Hejaz region, especially Jeddah and Medina. Short-grain rice is cooked slowly in chicken broth, then hot milk and ghee are beaten in until the texture is creamy, somewhere between rice pudding and risotto. It is served with roast or boiled chicken and a pool of melted ghee. It is eaten for Eid, at family gatherings, and when someone needs a gentle meal.
Instructions
- Put the chicken in a pot with the onion, cardamom, cinnamon, peppercorns, salt and water. Bring to a boil, skim, then simmer for 40 minutes until the chicken is tender and reaches 74°C (165°F). Lift out the chicken and strain the broth.
- Melt 1 tablespoon of the ghee in a heavy pot and stir in the rinsed rice for 1 minute. Add the hot broth, bring to a boil, then simmer on low heat for 15 to 20 minutes, stirring now and then, until the rice is very soft.
- Stir in the hot milk, the remaining ghee and the salt. Cook over low heat, stirring constantly, for 10 minutes until the rice is creamy and thick. Loosen with more hot broth if it gets too stiff.
- Meanwhile, heat the oven to 220°C (425°F). Rub the chicken pieces with the oil and roast for 15 minutes until golden and crisp.
- Spoon the saleeg into a wide dish, make a shallow well in the middle and set the chicken on top. Drizzle with the melted ghee and serve at once.
Tips
- Short-grain or medium-grain rice breaks down properly into the creamy texture. Basmati stays too firm and will not give the right result.
- The mixture thickens as it stands, so keep hot broth ready to loosen it. Some cooks brown the chicken in ghee on the stove instead of roasting it.
Questions and answers
How is saleeg different from rice pudding?
It is savory, cooked in broth and milk with no sugar, and served with chicken. The texture is creamy and soft, but not sweet.
Can I make saleeg ahead?
It is best served immediately. Reheat leftovers with milk or broth, stirring until smooth, and keep for up to 3 days in the fridge.
Can I use lamb instead of chicken?
Yes. Simmer lamb pieces for 1 hour 30 minutes in the broth instead, and use that broth for the rice.
How long does it take to make Saleeg (Hejazi Creamy Rice with Chicken and Milk)?
About 1 h 50 min in total: 20 min of preparation and 1 h 30 min of cooking.
How many calories are in Saleeg (Hejazi Creamy Rice with Chicken and Milk)?
About 585 kcal per serving, with 31 g of protein, 43 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 585 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 43 g |
| Fat | 31 g |
| Fiber | 1 g |
| Sugar | 6 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
