Today I will share a recipe with you which takes me back to my childhood.
We use to go to savour restaurant to eat their unlimited Qabel’i rice which were stuffed inside whole chicken called
The very last time I had it, was when I lived in Pakistan; that was 5 years ago.
After getting married and coming to India, I did begun my search for sajji but no one in India knows about this balochi delicacy. I knew that I need to give this dish a try myself as I was someone obsessed with it. I craved this dish on special occasions.
Be it EID UL FITAR or EID UL AZHA, FAMILY GAYHERINGS or PARTIES. Everyone used to bring over sajji.
After many trails and error, I did come up with a delicious recipe. Do try this recipe give it a go and do let me know how did yours one go.
This recipe is perfect if marinate for a prolonged period.
You may use any where from half kg to 5 kgs and up.
Excellent in taste and almost a favourite amount the crowd.
It’s been more then two years since I am making this dish without any issue.
for the people who don’t know what is Sajji!! Read along.
Sajji is a party or festive dish originating from the Balochistan province of Pakistan. It consists of whole lamb or chicken, in skewers (fat and meat intact), marinated only in salt, sometimes covered with green papaya paste, stuffed with rice, then roasted over coals.
Sajji is considered done when it is at the 'rare' stage in Balochistan. It is favourite dish of Baloch people and is available in all regions of Pakistan. Regional varieties are found with subtle differences ( pieces of chicken instead of whole) as well as flavourings, notably in the urban centres of Karachi, Islamabad or Lahore, and is roasted until it is medium or well-done.
There are two cooking methods
1st : is steamed and then cooked on bbq or chargrilled. ( we will cook it in this style today)
2nd : is traditional sajji style ( covered in aluminium foil and buried in hot coals)
Step 1: Marinate
1tb garlic paste
1tb ginger paste
Less then 1/2 tsp citric acid
2tb baking powder
3.5 kg chicken (10 pieces leg thighs) You may take whole chicken.
Step 2: Marinate for 6 Hours.
Grind the above ingredients and coat chicken with them add 4 kg water to soak in the flavour.
Step 3: Ingredients for 2nd Marinate
2tb cumin powder
2tb black pepper
2tb chicken powder( optional)
2tb ginger garlic
16-17 green chillies
1/2 tb Garam masala
Marinate minimum for overnight or until the day of cooking ( max 24 hours)
Step 4: Method 1
When you are ready to cook. Heat a heavy bottom pan . Add oil, 1/4 cup or less will be enough.
Stack all the chicken pieces or whole chicken, meat face down.
Strain the liquid of the marianation and add to the meat. Cook on high for 5 minutes. Now cover and cook on low heat for a total of two hours or until extremely tender.
After a few minutes you will notice the water seeping out from chicken. If too much water is there don’t be frightened. This is a steaming process. Change the sides of the chicken after 1 hour cooking. You may bring the lower layer of chicken ( if using pieces) on the top and place the upper ones at the bottom for even browning. Once your chicken enough tender, simply boil away the water on high Temperature.
Step 8: Result of Steaming
Top left is oil, bottom left is cooked extra sauce of marinate ( the strained juices plus broth)
Step 9: BBQ It or Chargrill
Use the left over oil for basting. You may also use that extra sauce but I have not used as my chicken was flavourfull enough.