Middle EasternSaudi Saleeg (Creamy Broth and Milk Rice with Chicken)
Short-grain rice simmered in a spiced chicken broth, then in milk, until soft and creamy, spread on a tray, drizzled with ghee and topped with the chicken browned under the grill. A comfort dish of Taif and the Hejaz.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Oven and tray, Grill and tongs, Tongs and thermometer
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Broth
50 minutesGentle simmerPut the chicken in a large pot with the water, halved onion, garlic, cardamom, cinnamon, cloves, bay leaves, 2 g of the black pepper and 8 g of the salt. Bring to a boil, skim off the foam and simmer for 40 minutes.
Success cueClear golden broth and chicken that comes off the bone.
Watch outChicken must reach 74°C in the thickest part.
- 02
Straining
5 minutesLift out the chicken and strain the broth. Measure 1.6 litres, topping up with water if short, and rinse the rice.
Success cueClear broth with the spices strained out.
- 03
Rice
30 minutesMedium heatBring the broth back to a boil, add the rice and cook on medium heat for 30 minutes, stirring often, until the grains are soft and the pot is thick.
Success cueSwollen soft grains in a thick broth.
- 04
Chicken
20 minutesHigh heatMeanwhile, heat the oven grill. Cut the chicken into quarters, rub them with 30 g of the ghee, the rest of the black pepper and 2 g of the salt, and grill for 15 minutes until golden.
Success cueGolden chicken skin with a few dark spots.
- 05
Milk
15 minutesLow heatStir the milk and the rest of the salt into the rice and cook on low heat for 15 minutes, stirring, until creamy. Take it off the heat while it still flows slowly from the spoon.
Success cueCreamy rice that settles slowly when stirred.
Watch outMilk catches on the bottom quickly; keep stirring.
- 06
Serving
3 minutesSpread the saleeg on a large tray, drizzle with the rest of the ghee, melted, and lay the chicken on top.
Success cueA creamy white tray topped with golden chicken.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Cooking the rice in the broth first and adding the milk only at the end keeps the taste of the broth and gives the milk no time to scorch.
- • Saleeg thickens as it stands, so stop cooking while it still flows slowly.
- • Use a heavy pot so the rice and milk do not catch.
Common mistakes
- • Adding the milk too early, so it catches and scorches before the rice is soft.
- • Cooking it until stiff in the pot; it thickens more on the tray.
Substitutions
- • Instead of ghee: butter
- • Instead of short-grain rice: long-grain rice, cooked 10 minutes longer; the saleeg comes out less creamy
Serving ideasServe hot with a green salad and pickles.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 820
- Protein
- 39.5g
- Carbs
- 75.6g
- Fat
- 38.5g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Where is saleeg from?
It is a dish of the Hejaz, best known in Taif, and is now cooked across Saudi Arabia, often on cold days.
How thick should saleeg be?
Like a soft risotto: it spreads on the tray and holds the chicken but is never stiff.
Can I add mastic?
Many Hejazi cooks drop one or two mastic grains, crushed with a pinch of sugar, into the broth for a light resin scent. It is optional.
You May Also Love
