Saleeg – Roasted Meat and Creamy Rice
- 1 kilogram chicken whole legs
- 4-5 green cardamom pods
- 4-5 cloves
- 1 cinnamon stick
- 1/4 teaspoon black peppercorns
- 1 small piece black stone flower (optional)
- 2 medium onions (peeled and chopped)
- Salt (to taste)
- Chicken stock
- 4 mastic beads crushed (optional)
- 2 cups rice (short grain)
- 1 cup full-cream milk
- 1/2 cup butter or clarified butter (ghee)
- 2 teaspoons butter or clarified butter (ghee)
- 1 teaspoon Arab spice mix (baharat/bezar)
- Step 1
In a large pot, add the chicken, spices and water.
- Step 2
Bring the water to a full boil. Reduce the flame and then carefully skim the froth on the top and discard to make sure that you have clear stock.
- Step 3
Cook the chicken until it is done.
- Step 4
Now carefully remove the chicken pieces using a tong and keep them separate.
- Step 5
Strain the stock to get rid of the whole spices and onion to cook the rice in this stock.
- Step 1
In the same pot, add rice, mastic beads, salt, milk and butter or clarified butter.
- Step 2
Cook until the rice is soft, creamy and ready to eat. If the rice is dry, add more milk and butter
Mix Arabic seasoning with butter and rub on the boiled chicken. Roast until brown on the skin.
On a large serving platter, pour the prepared Saleeg, and place the roasted chicken in the middle. Serve with Salata Hara and salad.