Sunwhite

Saleeg

Saleeg is a famous Saudi Arabian chicken and rice dish.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 1 kg Chicken Whole Legs (This equals 4 to 5 whole legs)

  • 8 cup Water

  • 3 Green Cardamom Pods

  • 3 Cloves

  • 1 inch Cinnamon Stick

  • ½ tsp Black Peppercorns

  • 1 Medium Onion (peeled and quartered)

  • Salt (to taste)

  • 6 cup Chicken Stock (prepared)

  • 2 cup Hot Water

  • 2 cup Calrose Rice (rinsed and soaked)

  • 1 cup Full-Fat Milk

  • 2 tbsp Butter Or Ghee

  • 2 tbsp Ghee Or Butter

  • 1 tbsp Seasoning Of Choice

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Method

  • Place chicken pieces in a stockpot along with the whole spices, onions and enough water to cover.

  • Bring the water to a full boil and then carefully skim the froth that appears on the top and discard it until the stock is clear.

  • Reduce the flame to medium and allow to cook for 30 minutes or until the chicken is done.

  • Remove the chicken pieces with the help of a tong and keep them aside in a skillet.

  • Strain the stock to get rid of the whole spices and onion. (You can either strain into another pot in which you intend to make the Saleeg or into a bowl and transfer it back into the same pot.)

  • In the same pot, add the chicken stock, rice, hot water and salt to taste.

  • Bring this to a full boil, reduce heat to low and cover the pot. Cook for 20 minutes stirring occasionally.

  • Open the lid and add the milk and butter and give it a good stir. Replace lid.

  • Check and add salt and cook on low stirring every now and then.

  • Cook until the rice is creamy and thick.

  • Rub some ghee or butter on both sides of the chicken pieces then rub the seasoning on them.

  • Roast the chicken on the stove or in a preheated oven until browned.

  • To Serve the Saleeg, In a wide plate pour,/drop the prepared Saleeg, smooth the top and place the roasted chicken in the middle.

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