سليق

Instructions

1. 1 Poach the whole chicken in salted water with a quartered onion, a few cardamom pods, and a bay leaf for one hour until very tender. Remove the chicken and reserve four cups of the rich poaching broth. Shred or cut the chicken into serving pieces.
2. 2 Rinse the short-grain rice until the water runs clear. Place in a heavy pot and add three cups of the reserved chicken broth. Bring to a boil, then reduce to medium-low and cook, stirring frequently, for fifteen minutes until the rice absorbs most of the broth.
3. 3 Begin adding the milk gradually, about half a cup at a time, stirring constantly as if making risotto. Continue cooking and adding milk for another fifteen minutes. The rice should break down and become very creamy, almost porridge-like in consistency.
4. 4 Add the butter, ground mastic if using, salt, and white pepper. Continue stirring for five more minutes. The finished saleeg should be creamy, smooth, and flowing like thick porridge, with individual rice grains barely visible.
5. 5 Place the poached chicken pieces on a hot grill or under a broiler for five minutes until the skin is charred and crispy. This contrast of crispy grilled chicken on creamy white rice is the hallmark of proper Hejazi saleeg.
6. 6 Spread the creamy saleeg on a large platter and arrange the grilled chicken pieces on top. Drizzle with melted ghee and grind fresh black pepper over everything. This comforting dish from the Hejaz region of Saudi Arabia is especially beloved in Mecca and Medina.