Balochistan sajji

Balochistan sajji

With rice Balochistan, sajji comes from the nomadic tribes of Balochistan and has the honor of their uncomplicated living style.Sajji is roasted meat – traditionally, a whole lamb stuffed with rice, as lamb is popular with Balochis who usually farm goats and sheep. In the urban areas, however, sajji is preferably cooked with chicken.

Chicken sajji is served with one and the other delicious onion and dates fried rice and a special roti, “kaak”, which is in Balochistan baked over hard hot stone. Great Balochistan sajji for outdoors, I have tried to recreate it within the convenience of my own kitchen.

The sajji and the bread both are baked in the oven, and I’m very happy to say the result is very delicious. The chicken turned out so tasty that I’m planning to roast some more to use later on for sandwiches, burgers and pita pockets.

The bread has an amazing salty biscuit-like texture. I made five pieces of bread three of them were eaten with lunch, the other two have disappeared from the fridge between lunch and dinner  You can find the recipe (Balochistan sajji) for this special kind of bread (“kaak”) here.

Balochistan sajji, I used saffron, which is quite expensive and may not be easily available in many places, so you can skip it as it won’t affect the taste of the dish much. You can use 1/4 teaspoon turmeric instead.

I have used skinless chicken because no one in my family loves the skin bit. You can bake it with skin on.


For Balochi Chicken Sajji

  • 1 whole chicken (1 kg)
  • 3 tablespoons ginger-garlic paste
  • 4 tablespoons white vinegar
  • 1 teaspoon salt or to taste
  • 2 teaspoons black pepper
  • and add 2 black cardamoms
  • 2 teaspoons dried pomegranate seeds
  • or add 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • And add 1 teaspoon coriander seeds

For Rice

  • 2 cups long grain basmati rice
  • or add 2 tablespoons olive or sunflower oil
  • 2 medium onions, chopped
  • 4 cloves garlic, chopped
  • 2 + 1/2 teaspoon salt
  • 2 teaspoons black pepper
  • 1 stick cinnamon
  • 2 black cardamoms
  • 4 green cardamoms
  • 10 dates, pitted and chopped
  • A few strands saffron soaked in 2 tablespoons milk (Your optional)

This Is What You Do

For Balochi Chicken Sajji

  1. Mix All vinegar, ginger-garlic paste, salt and pepper in a bowl.
  2.  chicken in an oven proof dish, pour the vinegar marinade chicken even inside the cavity. Cover and refrigerate for at least 1 hour (For better overnight).
  3. Preheat oven to 175C/350F. Roast all the spices on a skillet for 3-5 minutes. Grind all spices in a dry mill or grinder till powdered.
  4. Rub partly of the ground spices all over the chicken, cover, and back for 1 hour.
  5. Meanwhile, prepare the rice.

For Rice

  1. Boil the rice with green cardamoms, black cardamoms, cinnamon stick, 2 teaspoons salt. When they are near done, strain water. Heat up the oil in a deep pan, fry onions till golden brown. Add garlic, 1/2 teaspoon salt, and pepper, add 1/4 cup water. Let the masala simmer till it turns a lovely golden brown shade, add dates and fry, add rice and fry for 4-5minutes. Add the milk and saffron, stir fry another minute. And the last Turn off the heat.
  2. And last, After an hour take outside the chicken, spread cooked rice all around it and stuff some in the cavity.
  3. Drizzle some juices from the chicken over it, bake another 20-25 minutes uncovered. Sprinkle the remaining ground spices over chicken sajji, garnish with your favorites nuts if desired and serve hot.

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