As a young Arab personal chef, I’m thrilled to share one of my favorite dishes from my Saudi heritage—Saleeg! This creamy, comforting rice dish is a staple in Saudi Arabian cuisine, especially from the Hejaz region. Think of it as a Middle Eastern twist on risotto, where tender rice is cooked in a rich chicken broth and milk, then topped with golden, spiced roasted chicken. It’s a dish that warms the soul and brings families together, often served during celebrations. Today, I’ll guide you through my family-inspired recipe, perfect for impressing your guests with authentic flavors!
Ingredients (Serves 6)
For the Chicken and Stock:
- 1 whole chicken (about 3-4 lbs), cut into halves or quarters
- 8 cups water
- 1 onion, halved
- 3 cardamom pods
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp black peppercorns
- 1 tbsp salt
- 1 tbsp ghee (clarified butter)
For the Chicken Seasoning:
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp turmeric
For the Rice:
- 2 cups short-grain rice (like Egyptian or Calrose), soaked for 20 minutes and rinsed
- 6 cups chicken stock (from the cooked chicken)
- 2 cups whole milk
- Salt to taste
- 1 tbsp ghee (for drizzling)
Equipment Needed
- Large stockpot
- Baking dish
- Large saucepan
- Wooden spoon
- Colander
Prep Time and Cook Time
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
Step-by-Step Instructions
Step 1: Prepare the Chicken Stock
Hey, let’s start with the heart of this dish—the flavorful stock! Grab a large stockpot and add the whole chicken, 8 cups of water, halved onion, cardamom pods, bay leaves, cinnamon stick, peppercorns, and 1 tablespoon of salt. Bring it to a boil over medium-high heat, skimming off any foam that rises to keep it clear and clean. Once boiling, lower the heat, cover, and let it simmer for 45 minutes until the chicken is tender and cooked through. This broth is the secret to that rich Saleeg taste!
Step 2: Roast the Chicken
While the stock simmers, preheat your oven to 425°F (220°C). Carefully remove the chicken from the pot and place it in a baking dish. Strain the stock, reserving 6 cups, and discard the solids (onion and spices). Brush the chicken with 1 tablespoon of ghee, then sprinkle it with salt, black pepper, paprika, and turmeric. Pop it in the oven and roast for 20-25 minutes until the skin is golden and crispy. The aroma will fill your kitchen—trust me, it’s worth it!
Step 3: Cook the Rice Base
Now, let’s get that creamy rice going! In a large saucepan, bring the 6 cups of reserved chicken stock to a boil. Drain the soaked rice and add it to the pot, stirring well. Reduce the heat to low, cover, and let it simmer for 30-40 minutes. Stir occasionally to prevent sticking, and add a splash of water if it starts to dry out. You’re aiming for a porridge-like consistency—soft and creamy!
Step 4: Add the Milk
Once the rice is tender and has absorbed most of the stock, stir in 2 cups of whole milk and a pinch of salt to taste. Cover the pot and cook on low heat for another 10 minutes, letting the milk meld into the rice for that signature creamy texture. Keep an eye on it and stir gently to avoid scorching.
Step 5: Assemble and ServeTime to bring it all together! Spoon the creamy Saleeg rice onto a large, shallow serving dish. Place the roasted chicken pieces on top, right in the center for that traditional look. Drizzle a tablespoon of ghee over the chicken and rice for an extra layer of richness. Serve it hot, and if you’re feeling fancy, pair it with a spicy tomato salsa or a fresh green salad—my go-to sides!
Tips from My Kitchen
- Rice Choice: Short-grain rice is a must for that creamy texture. Long-grain like basmati won’t give you the same result, so stick with Egyptian or Calrose rice.
- Stock Flavor: Don’t rush the stock—let those spices infuse for the best flavor. Taste it and adjust salt if needed.
- Make Ahead: The chicken can be roasted ahead of time and reheated, making this perfect for a busy day.
Nutritional Information (Per Serving, Approximate)
- Calories: 550 kcal
- Protein: 35 g
- Fat: 25 g (saturated fat: 9 g)
- Carbohydrates: 50 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 900 mg
Note: Nutritional values are estimates and may vary based on portion size and specific ingredients. Ghee and milk add richness, so adjust if you’re watching your intake.
Why I Love Sharing Saleeg
Growing up, Saleeg was a dish that brought my family together, especially during gatherings. The creamy rice paired with juicy, spiced chicken feels like a hug on a plate. As a young chef, I love passing down this tradition, tweaking it with my own flair while keeping it authentic. Whether you’re cooking for a special occasion or just a cozy night in, this Saleeg recipe will make you feel connected to Saudi culture. Give it a try, and let me know how it turns out—I’d love to hear your thoughts!
