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Tag: sajji

  • Sajji Pulao Recipe: Your New Favorite Rice Dish

    Sajji Pulao

    Some people always look something new to make, for such people we are giving amazingly delicious recipe which you might eat in dine out but not at home. This is Sajji Pulao that is not difficult at all, so in next get together surprise your guest with this rice and chicken dish. 

    Bismillah, let’s begin!

    Check it out the Sajji Pulao Recipe and printable version below!

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    Sajji Pulao Recipe

    This is Sajji Pulao that is not difficult at all, so in next get together surprise your guest with this Sajji Pulao pulao recipe
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 2 hours
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    For Sajji

    • 1 whole chicken
    • 1/2 cup vinegar
    • 2 tbsp oil
    • 2 tsp garlic paste
    • 2 tsp red chili powder
    • 1 tsp chaat masala
    • 1/2 tsp salt

    For Pulao

    • 1 kg basmati rice
    • 250 gm tomatoes
    • 250 gm onions
    • 100 gm dried plum
    • 4 bay leaves
    • 4 tbsp green chili paste
    • 2 tsp black cumin
    • 2 tsp salt
    • 1 tsp whole black pepper
    • 1/2 cup Oil or butter

    Instructions

    Method

      To Make Chicken Sajji

      • Marinate whole chicken with vinegar, chaat masala, salt, garlic, red chili powder and oil.
      • Place in a refrigerate for 6 hours or overnight.
      • Now preheat oven to 200 degree c.
      • Bake marinated chicken in the preheated oven for 40 minutes or until chicken is tender.

      To Make Pulao

      • Heat oil in a large skillet over medium high heat.
      • Fry onions for 4-5 minutes or until golden brown.
      • Add black cumin, chopped tomato, whole black pepper, salt and bay leaves.
      • Stir well.
      • Now add 2 glasses of water, dried plums, green chili paste and soaked rice in it.
      • As the water gets dry from the rice put the chicken sajji on it.
      • Cover the skillet and leave it for 30 minutes.
      • Delicious Sajji Pulao is ready to serve. ENJOY!!

      Notes

      Serving Suggestions:
      Serve with Mint Raita and Salad.

      I have also posted Meatball and Pea Pulao which is another easiest & tastiest version of making Pulao. Do check it out as well.

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      Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

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      Happy Cooking!!

      If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.

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    • Lamb Sajji Recipe

      Try this Lamb Sajji recipe from a member of the Recipestable Community.

      [one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 1 hour [/one_third] [one_third_last] Servings: 5[/one_third_last]

      [review]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 2.5 to 3 kg whole leg of lamb
      • 4 tbsp lemon juice
      • 1 tbsp garlic paste
      • 3 tsp salt
      • 2 tsp black pepper
      • 1 tbsp ground coriander
      • 1/4 tsp nutmeg
      • 1 tbsp ground cumin
      • 250 gm yogurt
      • 1/2 cup cooking oil

      [/tab] [tab]Yield: 8 servings

      Nutritional information is not yet available. [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Clean all fat and silver skin from lamb.

      Step 2

      Prick lamb thoroughly with a sharp knife or large fork or cut small slits all over lamb with a sharp knife.

      Step 3

      Place the lamb in a deep baking dish, spread lemon juice all over lamb and rub it into the slits.

      Step 4

      Cover and marinate for an hour.

      Step 5

      In a small bowl, Combine the garlic paste, salt, black pepper, coriander, nutmeg, cumin and yogurt. Mix well.

      Step 6

      Pour the marinade over the lamb and coat well all over.

      Step 7

      Cover and place it back in the refrigerator for 6-8 hours or preferably over night.

      Step 8

      Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 20 minutes on each side.

      Step 9

      At the end of cooking time brush lamb with oil. Lamb Sajji is ready to serve.
      [/tab] [tab]

      • Serve hot with Naan and Chutney.

      [/tab] [/tabs]

    • Taste of Balochistan: Make Restaurant-Style Chicken Sajji!

      Chicken Sajji:

      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. This is the recipe of Chicken Sajji, made easy for you, so that you could easily prepare it at home, Enjoy!

      Chicken Sajji Ingredients:

      • 1 whole skinned chicken,  about 1.5kg
      • salt to taste
      • 1 tbsp black pepper
      • 5 tbsp lemon juice
      • 3 tbsp chat masala
      • cotton thread: a small piece
      • coal: 2-3 pcs (medium)

      How to make Chicken Sajji:

      • Wash the chicken, take a pan, filled with water, add salt and dip the chicken in this salted water for about 2 – 3 hours.
      • Rinse the salt after 3 hours & then marinate it with lemon juice, black pepper and chat masala and keep it for 2 hours.
      • Tie the two legs with thread. Put the chicken in a pan & cover it completely with aluminum foil.
      • Pre heat the oven at temp 250 centigrade and bake it for about 1hour until the meat is tender.
      • Remove the foil after one hour and bake the chicken again at temp 350 for 15-20 minutes until both sides are golden brown.
      • Heat the coal on burner until they are red.
      • Take a covered deg-chi, put coal in the bottom of it, put chicken in it & cover the lid for 2-3 minutes so that the chicken smells smoky.
      • Remove the chicken.

      • Chicken Sajji is ready to serve.

      • Serve with raita.
       

    • Restaurant-Style Mutton Sajji Recipe: Tender & Flavorful (Easy at Home!)

      Sajji is Peshawar special dish also eaten specially in Arab. It’s simple yet ambrosial dish. Bake on Eid-ul-Adha’s special feast and serve as main dish with mint, tamarind chutney and onion rings. You can make any rice dish with this to enjoy well. Check it out the Mutton Sajji recipe here!!

      [one_third] Prep Time: 2 Hours + Overnight[/one_third] [one_third]Cook Time: 1 hour[/one_third] [one_third_last] Servings: 6 [/one_third_last]

      [review]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 3 kg Whole leg of lamb
      • 4 tbsp Lemon juice
      • 1 tbsp Garlic paste
      • 3 tsp Salt
      • 2 tsp Black pepper
      • 1 tbsp coriander powder
      • 1/4 tsp Nutmeg
      • 1 tbsp Ground cumin
      • 250 gm Yogurt
      • 1/2 cup Cooking oil

      [/tab] [tab]Yield: 6  servings

      Nutritional information is not yet available. [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Trim all fat and silver skin from lamb. Prick lamb thoroughly with a sharp knife or large fork or cut small slits all over lamb with a sharp knife.

      Step 2

      Place the lamb in a deep baking dish, spread lemon juice all over lamb and rub it into the slits. Cover and marinate for an hour.

      Step 3

      Combine garlic paste, salt, black pepper, coriander, nutmeg, cumin and yogurt in a small bowl. mix well.

      Step 4

      Pour the marinade over the lamb and coat well all over. Cover and place it back in the refrigerator for 6-8 hours or preferably over night.

      Step 5

      Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 20 minutes on each side. At the end of cooking time brush lamb with oil. Mutton Sajji is ready to serve.

      [/tab] [tab]

      • Serve it with Nan and Chutney.

      [/tab] [/tabs]