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Saleeg

Name: Saleeg
Total time: 1 h 50 min
Yield: 6
Cuisine: Hejazi
Ingredients: 1.5 kg Whole chicken, jointed; 500 g Short-grain rice; 1 L Whole milk; 1.5 L Water; 1 Onion, quartered; 6 Cardamom pods, bruised; 1 Cinnamon stick; 2 Bay leaves; 1/4 tsp Mastic, ground with a little sugar; 60 g Butter or ghee; 2.5 tsp Salt; 1 tsp Black pepper; 100 g Shatta (chilli sauce) to serve

Short-grain rice simmered in chicken broth and then milk until it collapses into something between a risotto and a porridge, with a whole roast chicken set on top.

แหล่งที่มา

สูตรโดย Hejazi kitchens · 🏺 ดั้งเดิม · The Red Sea coast and the pilgrim road — Mecca, Medina and Jeddah took in cooks from Egypt, Turkey, India and Indonesia for centuries, and the food shows it.

Saudi · Hejaz region — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a white-rice dish cooked with broth and milk originating in the Hejaz region of Saudi Arabia. Quantities, the mastic note and the roast-the-chicken step are this book's own.

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ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ

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⏱ 110 นาที🍽 6 ที่🔥 640 แคล🇸🇦 ซาอุดีอาระเบีย

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วิธีทำ

Simmer the chicken in the water with the onion, cardamom, cinnamon, bay and 1 tsp of the salt for 45 minutes.
Lift the chicken out, brush it with butter, and roast at 220°C for 20 minutes until the skin browns. Strain and keep the broth.
Rinse the rice until the water runs clear, then cook it in 1.2 L of the broth for 15 minutes, stirring often.
Add the milk a third at a time as the rice drinks it, stirring, for another 20 minutes.
💡 Keep stirring and keep the heat low. Milk and starch on a hot base scorch fast, and scorched milk cannot be hidden.
Stir in the mastic, the rest of the salt, the pepper and the butter. It should be loose enough to spread on a platter, not to hold a shape.
Spread the rice on a wide platter, set the roast chicken in the middle and serve shatta on the side.

💡 เคล็ดลับ

Saleeg is Hejazi — Mecca, Medina, Taif and Jeddah — and is the dish people from the west of the country miss when they move away.
Mastic is sold in small crystals at Middle Eastern grocers. Grind it with sugar in a mortar or it just sticks to the pestle.
It thickens hard as it cools. Serve it straight from the pot, and loosen leftovers with hot milk rather than water.