Saleeg with Royal® Chef’s Secret™ Creamy Sella Basmati Rice
1 hour 30 minutes
Middle East/Mediterranean
Saleeg with Royal® Chef's Secret™ Creamy Sella Basmati Rice is a comforting Middle Eastern dish built around silky, porridge-like basmati rice slow-simmered in rich chicken broth and finished with milk and butter until wonderfully creamy. Tender chicken, cooked in the same fragrant broth, sits on top and can be seared for a golden, crispy finish. Drizzled with warm ghee and a touch of cinnamon, it's a soothing, restaurant-style dish that's simple to make yet deeply satisfying.
Ingredients
For the chicken broth
- 1 whole chicken (cut into 4-6 pieces) or 1.5 lbs chicken thighs/drumsticks
- 1 medium onion, quartered
- 2-3 cloves garlic
- 2-3 green cardamom pods
- 2-3 cloves
- 1 small cinnamon stick
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
For the rice
- 1½ cups Royal® Chef’s Secret™ Creamy Sella Basmati Rice
- 4 cups chicken broth (from the cooked chicken)
- 1 cup whole milk
- 2 tbsp butter
- Salt to taste
For garnish
- 2 tbsp ghee (clarified butter) or butter (for drizzling)
- Ground cinnamon (optional, for sprinkling)
Preparation
Prepare the Chicken Broth:
- In a large pot, add the chicken pieces, onion, garlic, cardamom pods, cloves, cinnamon stick, bay leaf, salt, and black pepper. Cover with water (about 6-8 cups) and bring to a boil.
- Skim off any foam that rises to the surface, then reduce the heat to low and simmer for 45-50 minutes until the chicken is tender.
- Remove the chicken from the broth and set aside. Strain the broth and reserve 4 cups for cooking the rice.
Cook the Rice:
- Rinse the Royal Chefs secret Creamy Sella Basmati Rice under cold water until the water runs clear. Soak for 10-15 mins.
- In a large pot, bring the reserved 4 cups of chicken broth to a boil.
- Add the rinsed rice, reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and most of the liquid is absorbed.
- Stir in the whole milk and butter, and continue to cook on low heat, stirring occasionally, until the rice becomes creamy and porridge-like in consistency (about 10-15 minutes). Add salt to taste.
Prepare the Chicken:
- Optionally, you can grill or pan-fry the cooked chicken for a golden, crispy finish. Simply heat 2 tbsp of ghee or butter in a skillet and sear the chicken until lightly browned.
Assemble the Saleeg:
- Spoon the creamy rice onto a large serving platter.
- Place the chicken pieces on top of the rice.
- Drizzle with melted ghee or butter and sprinkle with a pinch of ground cinnamon, if desired.
Serve:
- Serve hot with a side of fresh salad, yogurt, or a tomato-based sauce for added flavor.
Note: Saleeg is a comforting dish with a creamy texture, and the richness can be adjusted by adding more or less milk and butter.
