Sajji
Sajji, from above
Non vegBalochistan, Pakistan

Sajji

Whole chicken salted and slow roasted until crackling. Balochistan's fire food, made simple.

120 minTime
56 gProtein each
mildSpice
Fire roasted1 chapter · 1 min read

Make it your way

Grandma's wayWhole chicken, salt and fire, rice inside.
The original
666kcalsame
56 gproteinsame
1 gfibresame
120minutessame

Sajji, home oven style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)1 whole chicken, about 1.2 kg, skinned and scored
Salt1 tbsp coarse salt
Black pepper1½ tsp
Lemon juice2 tbsp
Raw papaya (green papaya)2 tbsp, grated (tenderiser)
Basmati rice1 cup, parboiled with whole spices
Whole spicescardamom, cloves, cinnamon
Cooking oil (vegetable oil)2 tbsp

Method

4 steps
  1. 1Rub chicken with papaya, lemon, salt and pepper. Rest 2 hours in the fridge.
  2. 2Parboil rice with whole spices and salt. Stuff into the chicken and tie the legs.
  3. 3Roast at 180 C, brushing with oil and turning, until the juices run clear and no pink remains.
  4. 4Rest 10 minutes and carve.
Serve it like this

Carve on a board, rice spilling from the cavity, with naan, raita and lemon wedges.

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Make it a meal

What goes with Sajji: a bread or rice, a side, something to drink and something sweet.

Bread or rice Butter naan40 min
Bread or rice Methi thepla40 min
On the side Boondi raita10 min
On the side Kosambari15 min
To drink Masala chai10 min
Something sweet Puran poli90 min
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