One Saudi-style plate of very soft rice cooked in chicken broth and milk, topped with golden cooked chicken.
160 gChicken thighs
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0.5 cupMilk
5 gGhee
25 gOnion
0.5 cupSushi Rice
1 cupChicken Broth
0.25 cupWater
0.3 gCardamom
0.5 gCinnamon
0.05 gCloves
To tasteSalt
To tasteBlack Pepper
Put all the water, onion, cardamom, cinnamon and clove in a narrow saucepan. Bring to a gentle simmer, cover and cook for 10 minutes. Strain, discarding the onion and whole spices, and return all the flavored liquid to the pan.
Add all the chicken broth, dry short-grain rice and a little salt. Bring to a gentle simmer, cover loosely and cook for 20 minutes, stirring occasionally. Keep the already roasted chicken refrigerated until the next step.
Add the warm milk and half the ghee. Simmer gently uncovered for 15-20 minutes, stirring and pressing some grains against the pan, until the rice is very soft and creamy but still flows slowly from a spoon. Season with pepper.
While the milk rice cooks, heat the oven to 220 °C. Brush all the already roasted chicken with the remaining ghee and place in a small ovenproof dish. Cover with foil and bake at 220 °C for 10 minutes, then uncover for 3-5 minutes until lightly golden, steaming hot and reheated to 74 °C. Serve all the milk rice topped with all the chicken as one portion.