Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, arabian risotto (saleeg). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
See recipes for Arabian Kunafa Recipe, Arabic sweet dish kunafa too. Saleeg is a white-rice dish, cooked in broth. Some people say it resembles Italian risotto or Indonesian bubur but it is different as it is made with milk.
Arabian Risotto (Saleeg) is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Arabian Risotto (Saleeg) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook arabian risotto (saleeg) using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Arabian Risotto (Saleeg):
- Take 1 kg chicken legs
- Prepare 1 liter hot water
- Prepare 2 cup rice (any kind you like)
- Get 2 cardamom
- Get 2 cloves
- Make ready salt
- Make ready 1 cup milk
An Arabian version of risotto, Saleeg is a creamy rice dish cooked with broth and served with meat or chicken and duggus- a spicy tomato salsa. It makes a great iftar and is a bowl of comfort at any time of the day. To add an extra flavor, the broth is served alongside for a tasty drink to sip on or pour on your rice; making it incredibly. 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.
Instructions to make Arabian Risotto (Saleeg):
- In a pot, add the hot water, chicken legs, salt, cardamom and cloves and let boil for 45 minutes in a law heat.
- strain the chicken an take out the cardamom and the cloves.
- put the chicken in a tray an place in the oven for 10 minutes in a high heat (just to have a color).
- 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.
- when ever the rice is almost done; add the milk and keep stirrig untel the rice absorbs the milk. then serve as the picture.
Martha's interpretation pairs orzo with dried and fresh mushrooms, fava beans, lots of herbs and spices, and soft-poached eggs. #winter Harees or Jareesh, derived from the Arabic verb harasa which means to squash or mash, is an Arab dish of boiled, cracked, or coarsely-ground wheat, mixed with meat. It's consistency is like a porridge. It is a popular dish in the month of Ramadan. It is also the origin of Haleem. Saleeg is a traditional dish in Saudi Arabia that is made with white-rice cooked in broth and milk.
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