In a large pot, bring water or chicken broth to a boil. Add the chicken pieces and cook until tender and fully cooked. This usually takes around 20-25 minutes, depending on the size of the chicken pieces. Remove the chicken from the pot and set it aside to cool slightly. Once cooled, shred the chicken into smaller pieces.

In the same pot, add the rice and cook it according to the package instructions. Once the rice is cooked, drain any excess liquid and return the rice to the pot.

In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously until it forms a smooth paste, known as a roux. Cook the roux for a few minutes until it turns slightly golden in color.

Slowly whisk in the milk, ensuring there are no lumps. Continue stirring until the mixture thickens and becomes creamy. If desired, you can add a pinch of saffron threads or turmeric to give the sauce a golden color. Season with salt and pepper to taste.

Pour the creamy sauce over the cooked rice and give it a gentle stir to combine. Add the shredded chicken on top of the rice and sauce.

Serve the Chicken Saleeg hot and enjoy!