Saliq With Chicken Recipe

Posted on
 Add the water to a large pot over medium heat and put the chicken pieces inside then cook Saliq with Chicken Recipe
 Saliq with Chicken


2 cups Sunwhite Basmati/long grain rice, rinsed and drained
1 whole chicken, cut into 6–8 pieces
1 onion, peeled
2 tablespoons tomato paste
2 cups milk
3 cups water
4 tablespoons butter
2 whole cloves
2 sticks cinnamon
1 bay leaf
2 pods cardamom, ground
2 sprigs coriander, finely chopped
2 pods mastic gum
2 tablespoons black pepper, ground


Preheat the panggangan to 180 Celsius degrees.

Add the water to a large pot over medium heat and put the chicken pieces inside then cook them taking out the resulting foam.

When it boils, reduce the heat and add the onions along with the spices then cover and simmer for 25 to 30 minutes until the chicken is cooked.

Now take the chicken out and brush it all with two tablespoons of melted butter and the tomato paste. Broil the chicken in the panggangan for around 20 minutes then take it out and keep it aside.

Reserve half of the broth in the pot for serving and boil the rest then reduce the heat and stir in the rice. Simmer the rice from 25 to 30 minutes until it absorbs the broth then add the milk and the mastic gum.

Keep cooking and stirring from 10 to 12 minutes until the liquids run dry then add the rest of the melted butter and keep stirring until the rice absorbs it.

Top the rice with the chicken pieces and serve with the reserved broth, hot sauce, and green salad.

Source Sunwhite

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *