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 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
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
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
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
2 Brown Cardamom
3 Cloves
1 Stick Cinnamon
1 Chicken Stock Cube
2 Cups Basmati Rice
Salt to taste
1 Chicken Stock Cube
2 Cups Basmati Rice
Salt to taste
¼ Teaspoon Yellow food color
1/3 Cup Oil
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.
For the Chicken Marination
As the Chicken is getting baked let's make the
For Nutty Rice
Wash and soak rice, keep it aside
For Nutty Rice
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
Improv Cooking Challenge: May 2020
Ingredients: Meat and Nuts
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