Saleeg

Method9 steps · about 3 hr

1. 1

   Step 1: Soak the Egyptian short-grain rice for 20 minutes, then drain and rinse until the water runs clear; set it aside. Meanwhile, put the chicken (1) in a large pot with the 8 cups water, cardamom, cloves (3), bay leaves (2), cinnamon stick (1), star anise (1), peppercorns, onion (1) and tablespoon of salt (1 tbsp). Bring to a boil over medium-high heat and skim off any foam.

   Uses 1 whole chicken, cut into half or quartered · 8 cups water · 3 cardamom pods · 3 whole cloves · 2 bay leaves · 1 cinnamon stick · 1 star anise · pinch peppercorns or freshly ground black pepper

2. 2

   Step 2: Lower heat to a medium low simmer, cover and cook for 30-45 minutes until chicken is cooked through. Meanwhile, preheat the oven to 425F (220C).

   Simmer chicken · 45 minUses whole chicken simmering with 8 cups water, whole spices, onion and salt

3. 3

   Step 3: After chicken in the stock has cooked through, transfer the chicken pieces to a baking dish. Strain the stock in the large pot, and keep strained stock aside (you don't want the whole spices or the onion piece anymore.)

   Uses chicken cooked through in stock

4. 4

   Step 4: Brush chicken pieces with melted ghee (1 tbsp),sprinkle generously with salt and pepper,and mix together the seven spices, paprika and turmeric and sprinkle on top of the chicken evenly. Place in oven and roast for around 20 minutes or until skin is golden brown and chicken is cooked through (you can broil for the last minute or two for extra color), then keep the chicken aside. While the chicken is in the oven, start the rice:

   Roast chicken · 20 minUses 1 tbsp ghee · salt and pepper · 1 tsp seven spices or allspice · 1/2 tsp paprika powder · 1/2 tsp turmeric powder · cooked chicken lifted from broth into baking dish

5. 5

   Step 5: Add the rice to a large pot, along with the strained stock (about 7 cups) plus an extra 2 cups of hot water.

   Uses 2 cups Egyptian rice, soaked for 20 minutes then drained and rinsed until water runs clear. · 2 cups hot water for rice · about 7 cups stock reserved after discarding whole spices and onion

6. 6

   Step 6: Bring to a boil, then reduce heat to a low simmer, cover and cook for 30-45 minutes. Check on the dish halfway through, stirring and making sure there is still plenty of water. If it seems to be drying out, add a splash of water.

   Simmer rice · 45 minUses extra splash of water for rice if drying out · 2 cups soaked short-grain rice with reserved stock and 2 cups hot water

7. 7

   Step 7: After 30 minutes of simmering, check that the rice is soft and has broken down to a porridge-like texture. If needed, continue for up to another 15 minutes within the 30–45-minute rice-cooking phase, adding a splash of water if it dries out. Once soft, proceed to the milk addition in the next step.

   Uses extra splash of water for rice if drying out · rice cooked for 30–45 minutes until soft and breaking down

8. 8

   Step 8: Once rice has absorbed most of the water,and has broken down into a porridge, smush it a little bit with a wooden spoon, and add the milk (2 cups) plus any additional salt (to taste) to taste. Cover the pot with a lid and cook for another 10 minutes.

   Cook with milk · 10 minUses 2 cups whole milk · salt to taste · rice confirmed soft and porridge-like before adding milk

9. 9

   Step 9: Place in a serving dish, drizzling with a little extra ghee and then placing the roasted chicken on the center. Enjoy immediately!

   Uses extra ghee for drizzling · rice simmered with 2 cups whole milk for 10 minutes · boiled chicken brushed with ghee and seasoning then roasted about 20 minutes