Saleeg
> 1 Hour
Saleeg
Ingredients
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.
Saleeg
> 1 Hour
Ingredients
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.