Cardamom Infused Chicken With Rice (Saleek)

1. 1

   Boil chicken in the water with cardamoms and salt, until soft and tender (1 hour).

2. 2

   Remove chicken to an oven tray.

3. 3

   Strain chicken broth into a big bowl and pour back into the cooking pot.

4. 4

   Add rice to the broth, taste for salt.

5. 5

   Cook rice till extremely soft and mushy.

6. 6

   Add milk and simmer for 10 minutes, stirring continually on low heat.

7. 7

   Heat ghee and mastikah in a saucepan on the stove till mastikah melts (it would not work in the microwave).

8. 8

   Add melted mastikah to the rice and mix well. Switch heat off close pot and rest for 10 minutes.

9. 9

   Pop chicken under the grill to redden.

10. 10

    Place rice onto serving plate arrange chicken over the rice.

11. 11

    Serve with doggos (recipe #110095) and Arabic salad (recipe #90140).

* Per serving · 4 servings · Values may vary.

No additional tips available.