Najrani Chicken Saleeg (Creamy Saudi Rice)

Ingredients

• Egyptian or short-grain rice 2 cup
• cut chicken pieces 700 g
• milk 1 cup
• cardamom and mixed spices 1 tsp

Instructions

1. 1

   Boil the chicken with the spices in water until fully cooked and tender.

2. 2

   Add the rice to the chicken broth and cook until very soft and slightly broken down.

3. 3

   Stir in the milk during the last 10 minutes of cooking, stirring continuously until rich and creamy.

4. 4

   Serve the Saleeg warm topped or alongside the cooked chicken.