Saleeg

Name: Saleeg
Total time: 70 min
Yield: 6
Cuisine: Saudi Arabian
Ingredients: 1 chicken, jointed; 2 cups short-grain Egyptian rice; 4 cups milk; Onion, cardamom, cinnamon, cloves and bay leaf; 2 tbsp ghee; Salt and black peppercorns

Taif-style creamy rice cooked in chicken broth and milk — every quantity in grams, calories per serving.

560kcal31 gprotein70 minPrep

Per serving · 380 g

560

kcal

31 g

protein

64 g

carbs

20 g

fat

Prep: 70 minServes: 6Whole dish: 2280 gWhole dish energy: 3360 kcal

Ingredients

1 chicken, jointed1200 g
2 cups short-grain Egyptian rice380 g
4 cups milk960 g
Onion, cardamom, cinnamon, cloves and bay leaf130 g
2 tbsp ghee28 g
Salt and black peppercorns10 g

Whole dish: 2280 g

Method

1
Simmer the chicken with onion, whole spices and salt until done.
2
Lift out the chicken and strain the broth.
3
Add the washed, drained rice to the broth and cook over medium heat until it starts to soften.
4
Add the milk gradually, stirring constantly over low heat — the stirring is what makes it creamy.
5
Continue until the rice is smooth and creamy, pour over melted ghee, set the chicken in the middle and serve.

Enjoy it

Log it in Fodi in one tap — a serving, half of one, or by the gram.

380 g · 560 kcal

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