🍚 Saleeg (Creamy Hijazi Rice with Chicken)

Method

1. Peel the onion and leave it whole; rinse the 2.5 cups of short-grain rice and drain.

2. Put the chicken in a pot with the 8 cups of water, the onion, 5 cardamom pods, 2 bay leaves, the cinnamon stick and salt (and the cloves and stock cube if using), bring to a boil over high heat and skim off the scum.

3. Reduce the heat to low, cover and cook for 40 minutes until the chicken is cooked, then lift it out and strain the broth from the spices.

4. Preheat the oven to 220°C, brush the chicken with 1 tbsp butter and brown it in the oven for 15 minutes until golden.

5. Meanwhile return the strained broth to the pot, bring it to a boil and add the rice.

6. Cook the rice over medium heat for 20 minutes, stirring often, until soft, the grains burst open and it thickens.

7. Add the 2 cups of milk gradually with 2 tbsp butter, stirring constantly over low heat for 10 minutes until creamy and thick.

8. Taste and adjust the salt; if it gets too thick, add a little broth or hot water.

9. Pour the saleeg onto a platter, place the chicken on top, and if using ghee, heat it and pour it over, then serve hot.

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