sajji Tasty recipe

The most effective method to make Chicken Sajji

I am endeavoring to prepare on supper from each country on Earth, and Balochistan is my 22nd stop. I never utilize any formula for my blog that I’m not sensibly sure is from legitimate or conventional sources, and this formula has been posted with no alternationsAnother post including an exceptional dish from the region of Balochistan which has such one of a kind and profound established social legacy and finger licking line of a wide range of exquisite and sweet dishes. At first I needed to do Sajji as it is the principal food thing that rings a bell when Balochi food is being talked about in addition to my better half is pretty talented in making an ideal Chicken Sajji that he gained from local people yet because of some insane occupied timetable I couldn’t orchestrate it for the blog this time around. May be laterWhat I have encountered during my two years remain in the hypnotizing city of Quetta ( quite a while past however) is that the food there is straightforward with less fixings. Quality, clearly, matters in addition to treatment of the fixings and utensils engaged with cooking have a major effect to the entire dish.



  1. Use all fixings in equivalent amount
  2. Take a level dish to douse the sheep leg or chicken for marinating.
  3. Fill the dish with water and afterward add salt, vinegar, ginger garlic glue and blend well.
  4. Soak the chicken or sheep leg in that blend and leave for 60 minutes.
  5. In the interim set up the unique sajji zest powder. Make the powder of the relative multitude of fixings and blend them well.
  6.  After 60 minutes, puncture the chicken or sheep leg on the iron stick for BBQ or you can place it in liner for around 1 to 1, 1/2 hour.
  7. To add the BBQ flavor put a bit of coal in the liner.
  8. When the chicken or sheep leg is cooked completely, cut it into pieces and sprinkle the uncommon zest at the


  • 500 gm Boneless chicken
  • For Marination
  • 1 tsp Garlic glue
  • 1 Egg (whisked)
  • Salt to taste
  • White pepper to taste
  • 1 tbsp Oil
  • 1 tbsp flour
  • 2

For Sauce

  1. 4 garlic cloves hacked
  2. 4 tbsp ketchup
  3. 3 tbsp stew garlic sauce
  4. 1 Capsicum
  5. 1 Spring onion
  6. 1/2 lemon juice
  7. 4 Pineapple cuts
  8. Salt to taste
  9. Dark pepper to taste
  10. White pepper to taste
  11. 2 tbsp Worcester Sauce
  12. 2 tbsp Corn flour
  13. oil as required
  14. 1 glass water
  15. 5

Erachi pathiri arrangement

  1. In a vessel add the minced meat, add salt and turmeric powder and spot it on the fire until it is all around cooked and all the water has evaporated.
  2. Pour oil in a skillet and warmth it.
  3. Add onions, ginger, green chilies, coriander leaves, garlic, curry leaves and mint leaves to the dish and saute it.
  4. At the point when the onions turn caramel, add the cooked meat and saute well and keep it aside.
  5. Work the refined wheat flour (maida), salt and water and gap it into little balls. Reveal each ball into little globes, generally the size of a poori.
  6. Take a portion of the meat blend and spread it on top of a pathiri and spot another pathiri on the top, to cover it.
  7. 3
  8. Press and seal all the edges well.
  9. Beat the eggs, sugar and cardamom powder together in a bowl well and keep aside.
  10. Utilizing a spoon spread the mixed egg completely over each pathiri (cover it well with the egg combination).
  11. Add some oil into a subsequent container and warmth it.
  12. Presently take each pathiri and fry it on the skillet.
  13. Turn it over varying, until the two sides are very much cooked.
  14. Present with ketchup.


  • Guidelines Checklist
  • Absorb the rice cool water for 5 minutes. Flush until water runs clear.
  • Spot 4 cardamom cases on a cutting board and gently squash utilizing the level side of a blade; move to a weight cooker. Add divided onion, garlic head, 4 cloves, 1 teaspoon dark pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
  • Seal pressure cooker top and go warmth to high. Cook until pressure cooker whistles once, around 5 minutes. Diminish warmth to medium. Sit tight for 2 additional whistles, around 20 minutes. Eliminate from warm and permit strain to deliver normally, around 10 minutes.
  • Strain stock into a bowl. Wipe out the weight cooker and warmth it over medium warmth. Add oil and hacked onion; cook and mix until mellowed and sautéed, around 7 to 10 minutes. Add carrots; cook until delicate, around 3 minutes more. Add raisins, almonds, and stressed rice. Add staying 1 teaspoon dark pepper, staying 1 teaspoon cumin seed, and remaining clove.
  • Pulverize remaining cardamom seed to a powder and add to the weight cooker. Blend to join; pour in enough stock to cover the rice.
  • Increment warmth to high and seal the weight cooker. Cook until the main whistle, 5 to 7 minutes. Lessen warmth to medium. Cook for 5 minutes and eliminate from heat. Let rest for 7 minutes; discharge the weight normally, around 10 minutes. Move cooked rice to a serving dish quickly to forestall overcooking

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