Sajji Recipe
The delicacy of Baloch; Sajji recipe is now a staple of meat lovers in the world and outside of Balochistan, there are many variants to the local palate in the original recipe.
Traditional sajji recipe consists of the whole lamb but on a commercial basis, it is made more of chicken because of its cheap prices, marinated only in salt. People mostly like to eat sajji with a special “Kaak,” “roti” or “naan” bread, cooked in an oven, wrapped around a “tandoor” mortar.
Let’s see a bit about the origin of this amazing sajji recipe and then we will move toward our recipe.
Origin:
Sajji is a popular Pakistani dish native to Balochistan Province. It consists of lamb or chicken, marinated, skewered, and roasted. Usually, the beef is marinated in salt, but it can be mixed with green papaya paste or filled with potatoes and rice as well.
Traditionally, whole chickens are roasted over an open fire to impart a smoky flavour to the meat from the burning wood. The meat should be crisp on the outside when properly prepared, yet juicy and tender on the inside, and consumers often squeeze the lemon juice over the meat before eating.
We recommend a sajji with rice, naan bread, and raita dip. You can easily prepare Delicious Sajji Recipe in your kitchen. Children and adults likewise love this sajji recipe.
This sajji recipe is so simple to cook and will be a favourite of your entire family! Okay so, Let’s move to the sajji recipe without any delay because I’m super excited for it.
Ingredients:
- 2 tablespoon salt
- 1 tablespoon Vinegar
- 1 tablespoon Ginger Garlic Paste
- Roasted Black Cardamom
- Roasted Clove
- Black Pepper to taste
- Roasted Cumin Seeds
- Pomegranate Seeds to taste
- 1 ¼ kg Chicken with Skin
- Roasted Cardamom Green
- Roasted Fennel seeds
- Sajji Special Powder to taste
- Roasted Coriander Seeds
Directions:
- Using all ingredients in equal proportions
- Use a flat saucepan to soak the lamb leg or chicken to marinate.
- Fill the saucepan with water, then apply salt, vinegar, garlic paste and blend properly.
- In this mixture soak the chicken or lamb leg and leave for 1 hour.
- Meanwhile, the unique sajji spice powder is being prepared. Get all the ingredients powder, and blend well.
- Pierce the chicken or lamb leg over the iron stick for a BBQ after an hour or drop it in a steamer for around 1 to 1, 1/2 hour.
- Placed a bit of coal in a steamer to enhance the BBQ flavour.
- Break it into bits when the chicken or lamb leg is completely cooked, and sprinkle the special seasoning at the top.
- Serve hot with rice of your choice, and have fun.
Freezer Instructions:
Leftovers hold well in the refrigerator for 3 to 4 days. Warm up in microwave. Because rice with leftovers is not just as soft, it is better to serve with yoghurt.
Nutritional Information:
Calories: 505.6
Total Fat ——————————————————————————————– 36 g
Saturated Fat ————————————————————————————- 10.1 g
Cholesterol ————————————————————————————— 162.6 mg
Sodium ——————————————————————————————– 551.4 mg
Total Carbohydrate —————————————————————————- 3.4 g
Dietary Fiber ———————————————————————————— 1.4 g
Sugars ——————————————————————————————— 0.6 g
Protein ——————————————————————————————– 38.9 g
Hope you liked this Sajji Recipe. I would love to hear your reviews about it in the comment section. Don’t forget to share it with your friends and family.
Stay healthy, stay active, Stay Foodie😊
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