Guaranteed Picky Eaters Will Eat Saleeg | رز سليق

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color and flavor at a lower cost.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are a healthy alternative, while sunflower seeds are less expensive.

On medium-high heat, add 4 pieces of chicken and 2 L of hot water to a pot.

Add 3 cardamom pods and 1 tbsp of salt to the pot.

Add 1 whole peeled onion to the pot for flavor.

Cover the pot and let it cook for around 30 minutes.

Check the chicken for doneness; it should be soft when pressed with a fork.

Remove the chicken and set it aside.

In another pot, strain the chicken stock from the first pot.

Add 1 cup of Egyptian rice and 1 cup of American rice (washed) to the chicken stock.

Add 2 L of hot water to the rice and stock mixture.

Cover the pot and let it cook for around 40 minutes, stirring every 10 minutes to prevent sticking.

In a separate pan, add the cooked chicken and a little water from the chicken stock.

Spread a little ghee oil on the chicken, then season with salt and black pepper.

Place the chicken in the oven on high heat for 20 minutes to crisp the skin.

After 15 minutes, check the rice and cover it again.

After 30 minutes of cooking the rice, add 1 cup of milk (powdered or fresh) and 1 tsp of butter.

Continue stirring the rice to prevent sticking, and let it cook for another 10 minutes.

If the rice becomes too thick, add a little water to adjust the consistency.

Once ready, the rice should be thick but able to fall off a spoon while still sticking together.

Before serving, drizzle a little ghee oil on top of the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens