Saleeg Dajaj
Saleeg Dajaj is a beloved Saudi Arabian dish originating from the Hejaz region, often described as a Middle Eastern risotto. It features tender, creamy rice cooked in whole milk and chicken broth, infused with subtle aromatic spices, and topped with succulent, oven-broiled chicken. This dish is a staple for special occasions and family gatherings.
🧂 Ingredients
- 1 kg Whole chicken(cut into 4 pieces (bone-in, skin-on))
- 8 cups Water(for boiling chicken)
- 1 medium Medium onion(quartered)
- 4 cloves Garlic cloves
- 4 pods Green cardamom pods
- 3 whole Cloves
- 1 stick Cinnamon stick
- 2 leaves Bay leaves
- 1.5 tsp Salt(divided)
- 0.5 tsp Black peppercorns
- 1.5 cups Short-grain rice(washed and soaked for 30 minutes)
- 2 cups Whole milk
- 3 tbsp Butter or ghee
- 1 tbsp Olive oil(for chicken rub)
- 0.5 tsp Paprika(for chicken rub)
- 0.25 tsp Black pepper(for chicken rub)
👨🍳 Instructions
- 1
Prepare the chicken stock: In a large pot, combine the chicken pieces, quartered onion, garlic cloves, cardamom pods, cloves, cinnamon stick, bay leaves, 1 tsp salt, and black peppercorns. Add enough water to cover the chicken (about 8 cups). Bring to a boil, then reduce heat, skim off any foam, and simmer for 40-45 minutes, or until chicken is cooked through. Reserve the chicken stock and set aside the cooked chicken.
⏱️ 45 minutes - 2
Prepare the chicken rub: In a small bowl, mix 1 tbsp olive oil, 0.5 tsp paprika, 0.25 tsp black pepper, and 0.5 tsp salt. Rub this mixture all over the cooked chicken pieces.
- 3
Roast the chicken: Place the seasoned chicken pieces on a baking sheet and broil or roast for 10-15 minutes, or until the skin is golden brown and crispy. Set aside.
⏱️ 15 minutes - 4
Cook the rice: In a large, heavy-bottomed pot, melt the butter or ghee over medium heat. Add the washed and soaked rice and sauté for 1-2 minutes until lightly toasted.
⏱️ 2 minutes - 5
Pour in 4 cups of the reserved chicken stock. Bring to a simmer, then cover and cook for about 12-15 minutes, or until most of the liquid is absorbed and the rice is partially cooked.
⏱️ 15 minutes - 6
Add the whole milk to the rice. Stir well, season with the remaining 0.5 tsp salt, and continue to cook, stirring frequently, for another 10-15 minutes, or until the rice is very soft, creamy, and has a porridge-like consistency. Add a little more milk or stock if it becomes too thick.
⏱️ 15 minutes - 7
To serve, spread the creamy rice onto a large serving platter. Arrange the roasted chicken pieces on top of the rice. Drizzle with any pan juices from the chicken.
💡 Pro Tips
- ✓Using short-grain rice is crucial for achieving the creamy, risotto-like texture of Saleeg.
- ✓Don't skip the step of skimming the foam from the chicken stock for a clearer broth.
- ✓If you prefer a richer flavor, you can use a combination of chicken stock and milk for cooking the rice.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Beef or Lamb Saleeg: Instead of chicken, use boiled and then roasted beef or lamb.
- Spiced Rice: Add a pinch of ground cardamom or a tiny piece of mastic to the rice while cooking for extra aroma.