30-Minute Saleeg

Ingredients

• 1 cup Sunwhite Calrose rice
• 3 cup Water or chicken stock
• 1 cup Hot milk
• 1 tbsp Ghee
• 1 tsp Onion powder
• Salt & white pepper, to taste
• 1 Chicken breast
• 0.5 tsp salt
• 0.25 tsp Black pepper
• 0.25 tsp Onion powder
• 0.5 tbsp Ghee, plus a drizzle for garnish

Method

1. Season sliced chicken breast with salt, pepper, and garlic powder.
2. Heat a pan with olive oil or ghee.
3. Sear chicken 3–4 minutes per side until fully cooked.
4. Slice the chicken into strips and set aside.
5. In a pot, melt the ghee, add Calrose rice and stir for 1 minute to coat and lightly toast.
6. Pour in the water or stock.
7. Add onion powder.
8. Bring to a gentle boil.
9. Lower the heat and cook 10–12 minutes, stirring occasionally until the rice softens and thickens.
10. Stir in the hot milk
11. Simmer for 5 more minutes until creamy and smooth.
12. Season with salt and white pepper.
13. Plate the saleeg into a bowl and add the sliced chicken on top.
14. Top with a drizzle of ghee and serve warm.