Introduction: Sajji (balochi Delicacy)

Sajji is a dish originated from the Balochistan province (Pakistan). It consists of whole lamb or chicken, in skewers, marinated only in salt, sometimes covered with green papaya paste( for lamb), stuffed with rice, then roasted over coals.

As ramadan had approached I took my hand to make this dish on coals but without a bbq pit.

First thing you need to do is to marinate your chicken for 2 hours ahead ( the step is mandetory if you tend to cook chicken my way instead of originate sajji way)

Clean up your chicken. Place slits (sorry no pics i was feeling tired)

1 whole chicken (900gram - 1 kg)
3 table spoons ginger-garlic paste
4 tablespoons white vinegar
1 teaspoon salt or to taste
2 teaspoons black pepper
2 black cardamoms (badi alychee)
2 teaspoons dried pomegranate seeds (anar dana)
2 teaspoons cumin seeds (zeera)
1 teaspoon fennel seeds (saunf)
1 teaspoon coriander seeds (dhanya)

Step 1: Coal Heating

Take the biggest aluminum pan that you have with a lid and place two sheets of aluminium foil inside of it.

Heat coal pieces on top of stove and as soon as they get red place them on top of aluminium foil.
Keep repeating the process untill you have sufficient coal pieces. Using a hair dryer keep heating up the red coals.

Step 2: Place the Chicken

Place the marinated chicken covered in aluminum foil in btw coal ( in such a way that coals are around it )

Step 3: 30 Min Turns

Turn your chicken every 30min and use hairdryer in case the coals burn out of flame.

Step 4:

Step 5: The Rice Stuffing

Balochi people use cooked rice as a stuffing bit as I like kabuli palao with it so I will make it.

You need
Caremalized Carrots 2 large
Raisin 50grams
Rice 450 grams
Cardemon 2
Star anise 1
Cumin 1tsp

Step 6: Cooking Rice

Heat oil,
Add onions fry them until light brown in colour..
Add star anise, cumin, cardemon
Fry until fragnant
Add rice and meat stock. Cook them according to rice instructions

Step 7:

Step 8: Serve Hot.

Place rice inside the whole chicken as well as the base garnish with caramalized carrots and raisins and sajji .

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