Saudi Saleeg

Instructions

• • Soak the American and Egyptian rice in cold water for 30 minutes.
  • Add enough water to cover both chickens in a medium stock pot and bring to a boil.
  • Add the chickens, whole pepper corns, cardamom pods, onion and cover the pot.
  • Cook on high heat for 30 minutes or until the chicken is done.
  • Remove the chickens from the water (do not discard the water), and place them on a baking dish.
  • Brush with ghee and sprinkle with salt and pepper.
  • Place the chicken in the oven on 180°C for 10 minutes (until the chicken in golden brown).
  • Remove the onion from the water pot and discard it.
  • Strain the soaked rice and add it to the pot.
  • Cover the pot and cook the rice on medium-high heat for 30 minutes, stirring occasionally so the rice does not stick to the bottom of the pan (add water if necessary, the rice should be like a thick soup).
  • Add to the rice the milk, cream, KRAFT cheddar cheese, butter and salt. Mix.
  • Uncover, and let it cook for another 10 minutes. (stirring occasionally).
  • Serve the rice in a large dish and place the chicken pieces on top.
• Serve and Enjoy!