Combine basmati and jasmine rice in a large bowl. Rinse under running water 2-3 times.

In a separate bowl, combine 1 tsp salt, ½ tsp pepper, ½ tsp paprika, and 1 tbsp oil. Set aside.

Place chicken legs in a large pot and cover with boiling water. Cook for 10 minutes. Using a strainer, remove any residues that float to the top. Then, add cardamom pods, cloves, black peppercorns, bay leaves, and 1 tsp salt to the pot. Cover and cook for an additional 10 minutes.

Remove chicken legs and spices from the broth. Add the washed rice to the broth. Cook covered for 10-12 minutes, stirring occasionally.

Stir in 1 cup of milk and the butter. Continue cooking until the rice is soft. Add in the black pepper, onion powder, MSG, and salt. Adjust seasoning to taste. If needed, add more milk to achieve a creamy texture.

Preheat your broiler on high heat. Arrange the chicken legs on an oven-proof tray and brush them with the prepared paprika oil. Broil for 10 minutes, basting halfway through, until the chicken skin is crispy. Collect the reserved chicken fat from the baking tray.

To serve, drizzle this flavorful fat over the creamy rice and crispy chicken legs, adding an extra layer of savory richness to your Arabic Saleeg.