Gluten-Free Saleeg (Creamy Rice with Chicken)

Ingredients

• 1 whole Chicken
• 1 cup Short-Grain Rice
• 2 tbsp Rice Flour
• 6 cups Milk
• 2 tbsp Butter
• 5 pods Cardamom
• 1 tsp Salt

Instructions

1. 1In a large heavy-bottomed pot, combine the 1 whole chicken, 1 cup short-grain rice, 5 cardamom pods, and 1 tsp salt. Add enough cold water to completely cover the chicken.
2. 2Place the pot over high heat and bring the water to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 45 to 60 minutes. The chicken is cooked through when its internal temperature reaches 165°F (74°C) and the juices run clear.
3. 3Carefully remove the cooked chicken from the pot and place it on a cutting board. Allow it to cool slightly for about 10 minutes, then shred all the meat into bite-sized pieces. Set the shredded chicken aside.
4. 4Pour the 6 cups of milk into the same pot containing the rice and cardamom pods. Bring the milk to a gentle simmer over medium heat, stirring occasionally to prevent the rice from sticking. In a small bowl, whisk the 2 tbsp rice flour with a little cold water until smooth, then stir this mixture into the simmering milk and rice.
5. 5Continue to simmer the mixture over medium-low heat, stirring frequently, for 15 to 20 minutes, or until the rice is very soft and the mixture has thickened to a creamy consistency. The consistency should be like a thick porridge.
6. 6Stir the reserved shredded chicken and 2 tbsp butter into the creamy rice mixture. Cook for another 2-3 minutes, stirring, until the chicken is heated through and the butter is melted. Serve the Gluten-Free Saleeg hot.

Substitutions

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