Saleeg

Method

1. Rinse the chicken and put it in a 20 cm pot with the water, the onion cut in half, the cardamom pods lightly cracked with the flat of a knife, the cloves, cinnamon, bay leaves and salt. Bring to the boil on high heat and skim off the grey foam with a ladle, then turn down to medium-low heat, set the lid ajar and simmer for 35 min. The chicken is done when the meat pulls easily from the bone and the juices run clear.

   Add in this stepBone-in chicken pieces (legs or thighs) 500 gWater 1,000 mlOnion 1Green cardamom pods 3Whole cloves 2Cinnamon stick 1Bay leaves 1Salt 1 tsp

   high heat→medium-low heat

2. Lift the chicken onto a plate. Strain the broth through a sieve and discard the spices and onion. Wash the rice in 2 or 3 changes of water until the water is almost clear, then drain it.

3. Rinse the pot and pour the strained broth back in. Add the rice, bring to the boil on high heat, then turn down to low heat, cover and cook for 18 min, stirring every 3–4 minutes so it doesn't catch on the bottom. Move on when the grains are very soft and most of the broth has been absorbed.

   Add in this stepShort- or medium-grain white rice 180 g

   high heat→low heat

4. Pour in the milk in three additions and stir constantly on medium-low heat for 12 min, pressing some grains against the side of the pot with a wooden spoon to make it creamier. When a spoon drawn across the bottom leaves a path for a moment, taste and add salt. It thickens as it cools, so take it off the heat while still slightly loose.

   Add in this stepWhole milk 300 ml

   medium-low heat

5. Meanwhile, heat the oven to 230 °C (oven). Pat the chicken dry, brush it with some of the melted ghee and sprinkle with the pepper. Roast on the top shelf for 8 min, until the skin is golden with browned spots.

   Add in this stepGhee or butter 7.5 gBlack pepper 1 pinch

   oven

6. Spoon the saleeg onto a wide platter, make a hollow in the middle with the back of a spoon and pour in the rest of the melted ghee. Lay the roasted chicken on top and serve hot.

   Add in this stepGhee or butter 18 g