Sep 18, 2010



2 cups Egyptian Rice
4 cups water
I usually tend to use chicken breast, and its about 2 full chicken breast into 4 pieces.
about 6-8 cardamon pods
1 cinnamon stick
1tsp salt
1tsp black or white pepper
1/2 tsp cardamon powder (yes I love cardamon)
3tbsp butter
1 1/2 cups fresh milk (i use either low fat or the vital milk)
mistaka (A few pieces ground)


Put Everything above (except the butter, milk, mistika, and rice) into a pot and boil. When chicken is cooked, remove from water.

Broil chicken till golden brown (put whatever spices you like on it)

Add the rice to the water mixture, let boil for about 45 minutes till soft tender and veryyy mushy.

When rice is done, add the butter, milk and mistaka. Leave on stove for about 15-40 (I tend to leave it on longer, as my husband loves it very soft) minutes till desired tenderness and texture.

Pour into service dish, place chicken on top. (try to remove the cardamon and cinnamon while ur at it)

Tip- If you have the rice Maggi, you can use it instead of the spices

The side hot sauce

2 tomatoes and 2 chili peppers, salt and pepper. Blend and voila, you can enjoy your saleeg with some hot sauce.

PS- In this pic, I didn't broil the chicken, and just cut it up into small pieces


  1. yummy, it is like what we call in Oman 3erseya, which we have on the first day of Eid early morning...<3

  2. That sounds cool.. my husband LOVES it.. lol.. perhaps I should start making it a Eid tradition here in Riyadh :D

    Thanks for passing by MoOn :)

  3. Sure he'd appreciate it:D..I cant imagine eid without having it in the MOrning :D

  4. Salam 'Alaiyk Om Lujain,

    I'm from Malaysia, resided as a student in Medina back in 1992 - 1996...Saleeq is among my favourite food.

    Alhamdulillah my wife and I, we always try to cook foods from all over the world, especially Arabian, and I'm sure your blog will be a nice reference to Middle Eastern, especially Saudi Arabian cuisine in the future for us..

    Thanks, and BTW, nice blog layout...All the best.


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