This is an AI-generated image.

Saleeg

Name: Saleeg
Total time: 70 min
Yield: Serves 4
Cuisine: Saudi Arabia
Ingredients: 2 cups Rice; 4 Bone-In Chicken Thighs; 300ml Milk; 1 Onion; 2 cloves Garlic; 3 Cardamom; 2 tbsp Butter

Rice

⏱ 70 min

👥 Serves 4

Difficulty ⭐⭐

Rice cooked in chicken broth to a creamy porridge — a nourishing dish from Najd in central Saudi Arabia.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Saleeg comes from the Najd region of central Saudi Arabia: rice is cooked in milk and chicken broth until creamy, with a smooth texture like risotto or porridge. In contrast to kabsa, it isn't colored with spices but left white, topped with boiled chicken, and eaten with melted butter and samna (clarified butter) poured over.

🌆 Where it's eaten: At dinner in a Riyadh home, chicken is placed on smooth white saleeg and the family serves it out while it's warm.

🥕 Ingredients (serves 4)

Rice 2 cups
Bone-In Chicken Thighs 4
Milk 300ml
Onion 1
Garlic 2 cloves
Cardamom 3
Butter 2 tbsp

👩‍🍳 Instructions

Boil the chicken in water with onion, garlic, and cardamom to make broth.
Remove the chicken and strain the broth.
Add the rice to the broth, add the milk, and cook slowly on low until thickened.
Simmer, stirring occasionally, until the rice is soft.
Serve topped with the chicken and drizzled with melted butter.

← More Saudi Arabia recipes 🗺 Explore another country