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Saudi Saleeq

the Hajis are in Saudi and I’m missing my own Hajj experience… so I made Saudi Saleeg today to feel a little closer. A Hejazi classic that warms the soul 🇸🇦#HajjVibes #SaleegCravings

Ingredients:

For the broth:
• 2 full chicken leg pieces (skin on or off, as you prefer)
• 2 cup water
• 1 small onion, cut in half
• 2 garlic cloves
• 1 cinnamon stick
• 2–3 cloves
• 2 cardamom pods
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper

For the rice:
• 1 cup short-grain rice, rinsed and soaked for 15 minutes
• 2 cups chicken broth
• 1 cup milk
• 1 tbsp butter or ghee
• Salt to taste

For the topping:
• 1 tbsp ghee or butter
• sliced onion

Instructions:

1. Make the Broth & Cook Chicken:
• In a large pot, add water, chicken leg pieces, onion, garlic, and all whole spices.
• Bring to a boil, then reduce to a simmer.
• Skim any foam from the top.
• Simmer for 30–40 minutes, until chicken is fully cooked and tender.
• Remove chicken and set aside. Strain the broth and measure out 2 cups for the rice.

2. Prepare the Rice:
• In a clean pot, add 2 cups of the chicken broth, soaked rice, butter, and a bit of salt.
• Cook on medium-low heat, stirring occasionally so rice doesn’t stick.
• Once the rice is nearly cooked and most of the liquid is absorbed (about 10–15 min), add the milk.
• Continue stirring and simmering gently until the rice becomes creamy, like a porridge.
• Adjust salt to taste.

3. Sear the Chicken (traditional)
• In a pan, heat a little ghee or butter.
• Lightly sear the cooked chicken pieces until golden brown on the outside.
• You can also broil or grill them for a smoky flavor.

4. Prepare the Garlic Ghee Topping:
• In a small pan, melt 1 tbsp of ghee.
• Add sliced onion and sauté until golden and fragrant.
• Drizzle this over the Saleeq just before serving.