Baked Sajji Chicken#Improv

Sajji Chicken is a popular dish of Balochistan.  This is a whole baked chicken with caramelized onions with a stuffing of nutty  rice.  It's a specialty of the nomadic tribes.  This chicken preparation  has a flavorful spice mix.  

It's an excellent party dish which absolutely delicious.

Ingredients 

For the  Chicken Marination
1 Whole Chicken With Skin ( about 11/4 Kg)
3 Tablespoons Heaped Ginger Garlic Paste
3 Tablespoons Vinegar or lemon juice
3 Tablespoons Lemon Juice

1 Teaspoon Black Pepper Powder
Salt to taste

For the Sajji Masala 

To Dry Roast and then powder
2 Dried Red Chillies
2 Brown Cardamoms
2 Teaspoon Dried Pomegranate seeds/ Anardana
2 Teaspoons Cumin seeds
1 Teaspoon Saunf/Fennel seeds
1 Teaspoon Coriander seeds
1 Teaspoon Black Peppercorns

For Nutty Rice
2 Medium Onions - sliced
¼ Cup Cashew nuts
¼ Cup Raisins
¼ Cup Blanched Almonds
Whole Spices
½  Teaspoon Cumin seeds

8 Black peppercorns 
2 Brown Cardamom 
3 Cloves 

1 Stick Cinnamon
1 Chicken Stock Cube
2 Cups  Basmati Rice
Salt to taste 

¼ Teaspoon Yellow food color
1/3 Cup Oil

2 Boiled Eggs

Method
For the  Chicken Marination

Mix all the given ingredients  in a bowl, rub the  whole  chicken with the  marinade  inside and out very well.  Cling wrap and leave it overnight in the refrigerator to marinate.

Roast each spice separately till it releases an aroma and then powder them in a spice blender to fine powder. 

Sajji Masala is ready.

Next morning take the chicken out from the refrigerator and place it in a big Pyrex dish along with the marinade. Rub half of the ground spice mix all over chicken, cover and and leave it out for 30 minutes on the kitchen counter.

Preheat oven to 175°C. Cover the  dish with an aluminium foil and bake it for an hour.  

As the Chicken is getting baked let's make the

For Nutty Rice  

Wash and soak rice, keep it aside

In a big pot/vessel  heat oil, fry all the nuts and raisins till the are light golden.  With a slotted spoon remove them  on to a kitchen towel .  Now  fry  onions, until golden brown. Once the onions are golden brown, add all the whole spices and saute them for a minute.  

Drain out the water from the rice, a fry for a minute then add double the quantity water, stock cube, salt to taste, food color, stir  lightly and bring it to a rolling boil.  Let it boil on high flame for2 - 3 minutes, lightly give it a stir. Cover and let cook for about 20-25 minute or till the rice is done still firm. Let is cool a little and then fluff it with a fork. Keep aside.

After an hour take out the chicken, spread the cooked rice all around it and stuff some in the cavity, along with the boiled eggs and half of nuts and raisins. Drizzle some olive oil over chicken,  sprinkle the remaining  spice mix over the chicken. Bake at 175°C for  another 15-20 minutes uncovered.  Serve Sajji Chicken  hot with a sprinkle of the remaining nuts and raisins.  I served this in a big platter with blanched french beans.

Enjoy this juicy and perfectly Baked Sajji Chicken!!!

Labels : Whole Chicken, Chicken, Baked,  Nuts, Raisins, Balochistan, Rice, Egg, Improv Cooking Challenge, Main course 

Check out what the other bloggers have made!

Improv Cooking Challenge: May 2020

Ingredients: Meat and Nuts

• Baked Sajji Chicken by Sneha’s Recipe
• Grilled Chicken Salad with Walnut Vinaigrette by A Day in the Life on the Farm
• Larb Lettuce Cups by Palatable Pastime
• Chicken Pad Thai by Making Miracles
• Ghanian Kyinkyinga Kebabs by Pandemonium Noshery
• Thai Cashew Beef by Cookaholic Wife
• Almond Chicken by Sid’s Sea Palm Cooking

Baked Bread Pudding Bundt#BundtBakers

My hubby was not well and we were continuously having visitors practically every day for a week. Then what do you do?? Bake ... and bake.. my most enjoyable week it was. 

I baked this bread pudding with leftover bread slices that too with the sides and it turned out so delicious.. mouth melting, you will love this, this got over with just 3 visitors, so you can imagine how delicious it was.

Ingredients 

500 Ml Milk
2 Eggs
2 - 3 Tablespoons Chopped Dry fruits
5 Bread Slices
4 -5 Tablespoons Granulated Sugar
1 Teaspoon Vanilla essence
A Pinch of Salt
¼ Teaspoon Freshly Grated Nutmeg
4 Tablespoons Granulated Sugar - to caramelize

MethodCut the bread slices into tiny pieces. 

In a large sauce pan, whisk the eggs lightly , then add the bread pieces, milk and sugar and cook this for 10  minutes stirring continuously with a whisk, till it comes to a boil and thickens a little. Switch off the flame and let this mixture cool to room temperature.

In the mean times as the mixture is cooling let's prepare our bundt.

In a 8 or 9 inch bundt pan add the sugar and place it on medium low flame till it starts to caramelize.

 When sugar caramelizes completely and turns golden swirl the pan so that it coats the bundt well, sprinkle some chopped nuts, raisins. Let the pan cool completely.

Once the bread mixture is cooled add the salt, essence, raisins, chopped nuts and stir well so that there are no lumps. 

Now pour this mixture into the caramelized bundt pan and grated the nutmeg on top and bake on a water bath in a preheated oven at 180°C for 40 to 45 minutes or till it starts to leaves the sides ( see that it is not over baked or else it will turn into a cake not a pudding) it should wet when a tooth pick inserted. 

When still hot overturn it in a serving plate. 

Let this cool completely and then enjoy with a hot cuppa of coffee or tea.. 

I placed this pudding on the table with a spoons and small quarter plates so that they could help themselves.

Labels:  Bundt, Bundt Bakers, Baked, Bread, Pudding, Caramel, Nuts,  Leftover series


For this month’s Bundt Baker group event, our host, Sneha of Sneha's Recipe , challenged us to bake Bundt Puddings.
Check out all the other Puddings Bundts in the list below.

Baked Bread Pudding Bundt from Sneha's Recipe
Banana Pudding Bundt Cake from Making Miracles
Brioche Chocolate Chip Bread Pudding Bundlets from Sweet Sensations
Classic Crème Caramel from Food Lust People Love
Leftover Chocolate Donut Pudding from A Day in the Life on the Farm
Sticky Toffee Pudding Bundt Cake from Patyco Candybar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Chocolate Kheer#Choctoberfest

When leftovers than what do you? Rack your brains to use it, that's what I did with leftover rice made this delicious kheer with milk chocolate. 

A quick and easy dessert.

Ingredients  

1 Cup Leftover Cooked Rice
500 ML Full Cream Milk
3 Teaspoons Level Sugar
2 Mini Milky Chocolate Bars - chopped
For Garnishing 

A few nuts and raisins of your choice
Grated Chocolate

Method

Boil the milk, then add the cooked rice, when the milk thickens a little,  then add the sugar. When the sugar melts, reduce the flame to medium low, let it simmer for 5 minutes, keep stirring after a minute. Take off flame. Add the milk chocolate pieces, nuts and raisins. Pour into small khullads/baked clay pots. Garnish with grated chocolate, chopped nuts and raisins. Chill this in the refrigerator. 

Enjoys this cold, makes a perfect dessert if you have surprised guests. 

 Labels : Kheer, Cooked Rice, Leftover series, Chocolate, Raisins, Nuts, Sweets & Desserts, Milk, Khullads, Baked Clay Pots, Choctoberfest

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Banana Nut Bread#BreadBakers

Ingredient
3/4 Cup Caster Sugar
2 Cups Flour
2 Eggs
1/2 Cup Oil
1/4 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1 Teaspoon Vanilla Essence
1/2 Cup Curds - beaten
3 Bananas - mashed
1 Cup Walnuts

Method

Mix all the ingredients with an electric beater on low speed until a thick batter forms.

Greased and line the bottom with butter papper, in 9 x 5 inch pan. Serve with custard for ice cream 

Then bake the bread at 180 for 30 to 35 minutes and serve.

Lables : Breads, Banana, Nuts, Bread Bakers, Quick Bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. 

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Bread Bakers - June 2019 - Quick Bread Loaves

• Banana Nut Bread from Sneha's Recipe
• Cheddar Bacon Chive Quick Bread from Karen's Kitchen Stories
• Chocolate Quick Bread from Sara's Tasty Buds
• Coconut Sweet Bread from Passion Kneaded
• Cranberry Pecan Quick Bread from Food Lust People Love
• Espresso Banana Quick Bread with Espresso Streusel from All That's Left Are The Crumbs
• Irish Soda Bread from Anybody Can Bake
• Keto Low Carb Coconut Flour Bread from Cook With Renu
• Lady Grey Date Nut Bread from A Messy Kitchen
• Lemon Blueberry Bread from Palatable Pastime
• Lemon Pistachio Loaf from Ambrosia
• Summer Shandy Beer Bread from A Day in the Life on the Farm
• Zucchini Bread from Simply Inspired Meals

HTML blurb: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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