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Recipes >> Tandoori, Roast, BBQ Recipes > Sajji by naheed ansari

Sajji

Sajji
Prep Time
1 Hour + 15 Mins
Cook Time

1 Hour + 30 Mins
Serves

8 - 10
Sajji - is a native dish of the desert province of Baluchistan, Pakistan. Eid is a big celebration and on this special occasion wonderful meaty dishes are cooked. Sajji is one of them.
Viewed: 24551
Source:  Naheed Ansari in Eid Kay Khanay on ARY Zauq TV Channel
8 Ratings
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Ingredients

  • For Marinate:
  • Whole chicken or lamb leg with skin 1, 1/4 kg
  • Salt 2 tsp
  • White vinegar 1 tsp
  • Ginger garlic paste (mixed in half cup of water) 1 tsp
  • Sajji special powder Spice:
  • Roasted cumin seeds
  • Roasted cardamom
  • Roasted Green cardamom
  • Roasted coriander seeds
  • Roasted cloves
  • Roasted fennel seeds
  • Pomegranate seeds
  • Black pepper
  • (all the above ingredients in equal quantity)
  • Salt to taste

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Cooking Directions

  1. Take a flat pan to soak the lamb leg or chicken for marinating.

  2. Fill the pan with water and then add salt, vinegar, ginger garlic paste and mix well.

  3. Soak the chicken or lamb leg in that mixture and leave for 1 hour.

  4. In the mean time prepare the special sajji spice powder. Make the powder of all the ingredients and mix them well.

  5. After an hour, pierce the chicken or lamb leg on the iron stick for BBQ or you can put it in steamer for about 1 to 1, 1/2 hour.

  6. To add the BBQ flavor put a piece of coal in the steamer.

  7. When the chicken or lamb leg is cooked fully, cut it into pieces and sprinkle the special spice at the end.

  8. Serve hot and ENJOY.

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