Saleeg

Name: Saleeg
Ingredients: 3 pods black cardamom; 1 cinnamon stick; 1 medium red onion; 1 (3 1/2) pound chicken, split in half lengthwise; 1 teaspoon dried cilantro; 1/2 teaspoon ground black pepper; 1/2 teaspoon salt; 2 cups long grain white rice; 3 cups milk

9 ingredients

5 steps

Ingredients

3 pods black cardamom
1 cinnamon stick
1 medium red onion
1 (3 1/2) pound chicken, split in half lengthwise
1 teaspoon dried cilantro
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 cups long grain white rice
3 cups milk

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

Place the chicken, cardamom pods, cinnamon, and whole red onion into a large Dutch oven. Fill with enough water to cover the chicken, and bring to a boil over medium-high heat; boil for 20 minutes. Reserve 4 cups of the resulting chicken stock in a large saucepan.
3

Remove the chicken and onion from the Dutch oven and place in a roasting pan. Season the chicken with the dried cilantro, black pepper, and salt; cover with aluminum foil.
4

Bake the chicken in the preheated oven for 30 minutes, then remove the foil and continue baking until the chicken becomes golden brown.
5

Meanwhile, pour the rice in with the reserved chicken stock. Bring the rice to a boil over high heat, stirring occasionally. once it reaches a boil, cover the saucepan and reduce the heat to low, simmer covered for 15 minutes. Stir the milk into the rice and bring the heat back up to medium-low; cook uncovered until no liquid remains. Serve the rice topped with the chicken and onion.