Saleeg Ta’ifi (Hijazi Creamy Milk-Simmered White Rice with Roasted Spiced Chicken & Duggus) – Authentic Saudi Arabia Recipe
From the mountain city of Ta’if: creamy, risotto-like white rice crowned with golden roasted chicken and bright tomato duggus.
- Country of Origin
- 🇸🇦 Saudi Arabia (Middle East, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Crisp saffron-and-butter roasted chicken thighs, Velvety milk-and-broth simmered short-grain rice, Tangy fresh tomato-cilantro-lemon duggus salsa, Mastic/cardamom pods, Cinnamon
Ingredients for Saleeg Ta’ifi (Hijazi Creamy Milk-Simmered White Rice with Roasted Spiced Chicken & Duggus) (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp saffron-and-butter roasted chicken thighs, prepped into bite-sized pieces
- 1.5 cups velvety milk-and-broth simmered short-grain rice, washed and trimmed
- 1 cup tangy fresh tomato-cilantro-lemon duggus salsa
- 1 medium onion and 3 cloves garlic, finely minced with mastic/cardamom pods
- 1.5 tbsp traditional Saudi Arabia seasoning (cinnamon, bay leaf, cultured ghee/butter)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and mastic/cardamom pods until golden.
- Add cinnamon, bay leaf, cultured ghee/butter along with crisp saffron-and-butter roasted chicken thighs and velvety milk-and-broth simmered short-grain rice, searing for 4–5 minutes to build savory depth.
- Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
- Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
- Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with tangy fresh tomato-cilantro-lemon duggus salsa.