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Chicken Saleeg

Name: Chicken Saleeg
Prep time: 20 min
Cook time: 45 min
Yield: 6
Ingredients: 1 1/2 lb chicken thighs or a whole chicken, cut into pieces; 2 cups basmati or short-grain rice, rinsed; 3 cups whole milk; 2 cups chicken broth; 3 cardamom pods, lightly crushed; 2 whole cloves; 1 cinnamon stick; 1/4 cup ghee or butter; 1 tsp salt, plus more to taste; 1/4 tsp saffron threads, soaked in 2 tbsp warm water (optional); 2 tomatoes, diced (for the duggus sauce); 2 cloves garlic, minced (for the duggus sauce); 1 green chili, minced (for the duggus sauce)

Hejaz’s comfort classic — soft, milky rice under tender chicken, with a bright tomato sauce spooned on top.

⏱ 20 minPrep time

🔥 45 minCook time

🍽 6Servings

🏷 DinnerCategory

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Saleeg comes from the Hejaz, the western region of Saudi Arabia that holds Mecca and Jeddah, where it has been served at family tables for generations. Its secret is simple and a little surprising: the rice is simmered not just in chicken broth but in milk, until it turns soft, creamy, and almost porridge-like. It is gentle enough for children and old grandparents alike, which is exactly why it has survived as a beloved home dish rather than a restaurant one.

White velvet with a tomato kick

The rice cooks down to a silky, spoonable bed, rich with butter and a whisper of saffron, while the chicken on top stays moist and golden-skinned. What makes the whole plate sing is the duggus, a chunky tomato sauce with garlic and chili that you spoon over each bite, cutting the creaminess with bright heat. It is comfort food in the truest sense, and one bowl is never quite enough.

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Step by stepInstructions

Simmer the chicken in a pot with enough water to cover, 1 tsp salt, the cardamom, cloves, and cinnamon, until cooked through, about 25 minutes. Remove the chicken and strain the broth.
Measure 2 cups of the broth into a clean pot and add the milk and rice. Bring to a gentle boil, then lower the heat and simmer, stirring often, until the rice is very soft and creamy, about 25 minutes.
While the rice cooks, make the duggus: gently simmer the tomatoes, garlic, and chili with a pinch of salt until thick, about 8 minutes.
In a skillet, brown the cooked chicken in the ghee until golden on both sides, about 5 minutes.
When the rice is soft, beat in the remaining ghee and the saffron water, and season with salt to taste. The texture should be looser than regular rice.
Spoon the saleeg into shallow bowls, lay the chicken on top, and drizzle with the duggus.
Serve hot, with extra ghee on the table.

💡 Chef tips & storage

Stir the rice often while it simmers — milk can catch on the bottom of the pot. Saleeg should be spoonable, like a very thick risotto, so add a splash of broth if it tightens up.

Recipe details

Prep20 min

Cook45 min

Servings6

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Chicken Saleeg

White velvet with a tomato kick

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💡 Chef tips & storage

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Chicken Saleeg

White velvet with a tomato kick

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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