Entree: Saudi Arabia – Eastern Province – سليق ➤ Salīq (Creamy spiced rice cooked in milk and broth, traditionally served with roasted or stewed chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 cups (400 g) short-grain rice, rinsed until water runs clear
- 4 cups (950 ml) whole milk
- 4 cups (950 ml) low-sodium chicken broth
- 4 tbsp (60 g) ghee or unsalted butter
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tsp (5 g) ground black pepper
- 1 tbsp (12 g) salt, plus more to taste
- 2 cinnamon sticks
- 6 green cardamom pods, lightly crushed
- 2 bay leaves
- 1 tsp (2 g) ground nutmeg or a small pinch of freshly grated nutmeg
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (50 g) slivered almonds or pine nuts, toasted
- 1/4 cup (20 g) fried onion crisps or thinly sliced fried onions for garnish
- 2 tbsp (30 ml) vegetable oil (for browning chicken)

Instructions

1. Pat the chicken pieces dry and season with 1/2 tsp (2.5 g) salt and 1/2 tsp (2.5 g) ground black pepper. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat and brown the chicken on all sides, about 3–4 minutes per side. Transfer to a plate and set aside.
2. In a large heavy-bottomed pot, melt 2 tbsp (30 g) ghee over medium heat. Add the chopped onion and cook, stirring, until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute until fragrant.
3. Add the cinnamon sticks, crushed cardamom pods, and bay leaves to the pot and toast briefly, about 30 seconds. Stir in the rice to coat with the ghee and spices, cooking 1–2 minutes.
4. Return the browned chicken to the pot. Pour in the chicken broth and milk, add 1 tbsp (12 g) salt and 1/2 tsp (2.5 g) pepper, and bring to a gentle simmer over medium heat.
5. Reduce heat to low, cover the pot, and simmer gently for 30–35 minutes, stirring occasionally and checking the liquid level. If the rice thickens too quickly, add up to 1/2 cup (120 ml) extra broth or milk. Cook until the rice is very soft and the mixture is creamy.
6. Stir in 1 tsp (2 g) ground nutmeg and 1 tbsp (15 ml) lemon juice. Adjust salt and pepper to taste. If desired, remove the cinnamon sticks, cardamom pods, and bay leaves.
7. In a small skillet, melt the remaining 2 tbsp (30 g) ghee and quickly toast the slivered almonds or pine nuts until golden, about 2–3 minutes.
8. Serve the creamy rice on a large platter with the chicken pieces arranged on top or alongside. Sprinkle toasted nuts and fried onion crisps over the rice and chicken. Serve hot with extra lemon wedges.