How to Make Quick Arabian Risotto (Saleeg)

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, arabian risotto (saleeg). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Saleeg is calrose rice cooked with milk and made very soft, soft enough for the elderly, soft enough for the kids, and soft enough to fill up your tummy during those lazy days. While the Saudi Arabian rice dish known as saleeg may resemble Italian risotto, it's set apart by the addition of milk, which gives it a rich, creamy texture. Martha's interpretation pairs orzo with dried and. Hailing from Hejaz, saleeg is a traditional Saudi Arabian rice dish consisting of creamy, porridge-like short-grain rice and roasted meat.

Arabian Risotto (Saleeg) is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Arabian Risotto (Saleeg) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have arabian risotto (saleeg) using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Arabian Risotto (Saleeg):

1. Make ready 1 kg chicken legs
2. Make ready 1 liter hot water
3. Prepare 2 cup rice (any kind you like)
4. Take 2 cardamom
5. Prepare 2 cloves
6. Prepare salt
7. Take 1 cup milk

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Instructions to make Arabian Risotto (Saleeg):

1. In a pot, add the hot water, chicken legs, salt, cardamom and cloves and let boil for 45 minutes in a law heat.
2. strain the chicken an take out the cardamom and the cloves.
3. put the chicken in a tray an place in the oven for 10 minutes in a high heat (just to have a color).
4. bring back the chicken water to the boil and add the rice and keep stirring. keep in mind the water must be as double as it should be.
5. when ever the rice is almost done; add the milk and keep stirrig untel the rice absorbs the milk. then serve as the picture.

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