How to prepare Saleeg Saudi Arabia dish
Saleeg is a traditional Saudi Arabian pudding rice dish consisting of creamy, porridge-like short-grain rice and roasted meat. Chicken is the most common prefered stock choice, and it is typically boiled in water with spices before it is roasted.
Place the chicken in a pot and cover with with boiling water. Add the peppercorns, cardamon pods, and peeled onion inside the pot and cover the lid and cook on high heat till the chicken is tender.
Remove the chicken from the stockwater while also reserving the water and place on a baking dish. Brush with butter and sprinkle with salt and freshly ground pepper. Remove the onion from the water (pot) and discard.
Let the chicken sit on the counter while you are cooking the rice. Just before serving the dish, pop the chicken in the oven and broil it until it become crispy.Soak the rice in cold water for minimum of 30-50 minutes, once you remove the chicken and onion from the boiling water, strain the rice and add it to the pot.
Cover the pot, and cook the rice on medium high heat for 30 minutes. Stir from time to time so that the rice does not stick to the bottom of the pan. add water if necessary to the rice,it should always be in a sauce like thick soup.
After 30 minutes, the rice should be done. Add the milk, 100 grams of butter,seasoning cube 2 tbs of salt to taste and mix. Open the lid and let it cook for another 10 minutes.
now your rice is done. It should have a creamy thick consistency.Use a large flat dish for dishing the meal make sure it is not too deep,Pour the rice mixture in the dish. Broil the chicken, then place it in the center of the rice. Since the dish is not too deep, the chicken does not sink into the rice. Whatever little melted butter left in the baking pan, pour it over the chicken. Also, brush the chicken with a little ghee to give it a unique flavor.