Saleeg

🛒 Ingredients

• Chicken (cooked, boneless, skinless) 100 g · 110 kcal
• Short-grain rice (uncooked) 50 g · 180 kcal
• Whole milk 82 g · 50 kcal
• Chicken broth (low sodium) 150 g · 15 kcal
• Ghee (clarified butter) 5 g · 45 kcal
• Onion (chopped) 30 g · 12 kcal
• Garlic (minced) 3 g · 4 kcal
• Green cardamom pods 1 g · 0 kcal
• Bay leaf 1 g · 0 kcal

👨‍🍳 Instructions

1. Season chicken pieces generously with salt and pepper; you can opt to boil the chicken whole or cut into quarters. Brown the chicken in a large pot or Dutch oven with a tablespoon of ghee until golden on all sides.
2. Remove the chicken and set aside. In the same pot, add the chopped onion and sauté until translucent, then add the minced garlic, bay leaf, and cardamom pods, cooking for another minute until fragrant.
3. Return the chicken to the pot, add chicken broth, and bring to a boil. Reduce heat, cover, and simmer for 40-50 minutes, or until the chicken is cooked through and tender.
4. Remove the cooked chicken from the pot, shred the meat from the bones, and set aside. Strain the broth to remove solids (onion, garlic, spices) if desired, or leave them for extra flavor.
5. Add the washed rice to the strained broth (or broth with solids) and bring to a simmer. Cook, stirring occasionally, until the rice absorbs most of the liquid and is partially cooked, about 15-20 minutes.
6. Pour in the whole milk and continue to simmer, stirring frequently to prevent sticking, until the rice is fully cooked, creamy, and has a porridge-like consistency, about 10-15 minutes more.
7. Serve the Saleeg hot in a large communal dish, arrange the shredded chicken on top or alongside, and drizzle with a little extra melted ghee if desired. Traditionally served with a spicy tomato sauce (salata hara).