Authentic Saleeg Recipe: Creamy Saudi Rice With Chicken

Saleeg is a well-known rice dish from the Hejaz region of Saudi Arabia, especially linked with Makkah and Taif. It is made with rice, milk, and chicken or meat. The rice is cooked until very soft and creamy. The chicken is cooked until tender, then roasted or grilled until the skin is golden. Saleeg is simple food, but the slow cooking gives it a rich taste and soft texture.

Saleeg Recipe Details

This recipe makes enough for a family meal. The chicken is first cooked in water with simple spices. The cooking liquid is then used to cook the rice. Milk is added near the end to give the rice its creamy texture.

• Prep time: 20 minutes
• Cook time: 1 hour 20 minutes
• Total time: 1 hour 40 minutes
• Servings: 6
• Main dish: Saleeg with chicken
• Cooking method: Stovetop, oven, or rotisserie grill

Ingredients

For the Chicken

• 1 whole chicken, about 3 to 3½ pounds
• 8 cups water
• 1 small onion, cut into quarters
• 2 garlic cloves, crushed
• 2 bay leaves
• 4 cardamom pods
• 1 small cinnamon stick
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Saleeg Rice

• 2 cups short-grain white rice
• 4 cups chicken cooking broth
• 3 cups whole milk
• 2 tablespoons butter
• 1 teaspoon salt, or to taste
• ¼ teaspoon ground black pepper

For the Chicken Finish

• 1 tablespoon butter
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika

Prepare the Chicken

Rinse the chicken and place it in a large pot. Add the water, onion, garlic, bay leaves, cardamom, cinnamon, salt, and black pepper. Bring the water to a boil. When it starts to boil, lower the heat and cover the pot. Cook the chicken for about 45 to 55 minutes, or until it is fully cooked and tender.

• Remove any foam that rises to the top.
• Keep the cooking broth. You will need it for the rice.
• Check the chicken near the end of cooking.
• The meat should be tender and easy to pull from the bone.
• Do not throw away the broth.

Cook the Rice

Take the chicken out of the pot and set it aside. Strain the broth to remove the onion and whole spices. Measure 4 cups of the broth and place it in a clean pot.

Rinse the rice several times until the water looks fairly clear. Add the rice to the warm broth. Bring it to a gentle boil, then lower the heat. Cover the pot and cook for about 20 minutes.

The rice should become very soft. Saleeg rice is not meant to stay firm like regular steamed rice. It should be soft enough to become creamy when the milk is added.

Add the Milk

Pour the whole milk into the cooked rice. Add the butter, salt, and black pepper. Stir slowly with a wooden spoon.

Keep the heat low and cook for another 15 to 20 minutes. Stir every few minutes so the rice does not stick to the bottom of the pot.

The rice will become thicker as it cooks. If it gets too thick, add a little more warm milk. The final texture should be soft, smooth, and creamy.

Roast the Chicken in the Oven

While the rice is cooking, prepare the chicken for roasting. Melt the butter and mix it with salt, black pepper, and paprika. Rub this mixture over the chicken.

Place the chicken on a baking tray. Roast it in a preheated 425°F (220°C) oven for about 15 to 20 minutes, or until the skin is golden and lightly crisp.

• Make sure the chicken is fully cooked before roasting.
• The oven is only used to brown the chicken.
• Watch the chicken closely so the skin does not burn.
• Let it rest for a few minutes before cutting.

Or Use a Rotisserie Grill

You can also finish the chicken on a rotisserie grill. This is a good choice if you want evenly browned skin. If you are making it for the restaurant, you can use the Spinning Grillers Charcoal Rotisserie Kebab Grill 20 Skewers. 

Place the cooked chicken on the rotisserie spit and secure it well. Brush it with the butter mixture. Turn the rotisserie on and cook until the outside is golden and lightly crisp.

The chicken is already cooked at this stage, so you do not need to cook it for a long time. The goal is to brown the outside and add a little more flavor.

How to Serve Saleeg

Spoon the hot Saleeg onto a large serving plate. Place the roasted chicken on top or serve the chicken pieces beside the rice.

Saleeg is best served hot. The rice should be creamy but still hold its shape. You can add a little melted butter on top if you like a richer taste.

Serve it with a simple salad, fresh vegetables, or a light sauce on the side.

Simple Tips for Good Saleeg

• Use short-grain rice for a softer texture.
• Rinse the rice before cooking.
• Keep the chicken broth for the rice.
• Cook the rice slowly.
• Use whole milk for a richer texture.
• Stir the rice often after adding the milk.
• Add warm milk if the rice becomes too thick.
• Do not let the rice dry out.
• Roast or grill the chicken only after it is fully cooked.
• Serve the Saleeg while it is hot.

A Small Tip Before You Serve

Let the Saleeg sit for a few minutes after cooking. If the rice looks too thick, add a little warm milk and stir. If it looks too loose, leave it on low heat for another minute or two. The texture should be soft and creamy, not dry. If you like this recipe, also check out the Beef Shawarma Recipe for Restaurant.