Balochi Chicken Sajji with Rice
Balochi chicken sajji with rice is a flavor bomb made with simple ingredients and an easy method.
Servings: 6
Calories: 477kcal
Ingredients
- 2.3 lbs chicken with skin
Ingredients for brine
- A pot full of water
- 3 tbsp rock salt or use regular salt
- 1/4 cup vinegar
Sajji masala
- 1.5 tbsp coriander seeds
- 1.5 tbsp cumin seeds
- 1.5 tsp black pepper
- 1 tsp carom seeds ajwain
- 5 green cardamom
- 1.5 tsp salt
- 1/2 tsp ginger powder optional
Other ingredients
- 1 tbsp ginger and garlic paste
- 2 tbsp lemon juice
- 2 tbsp oil
- 1/4 tsp Orange food color mixed with oil (optional)
Ingredients for rice
- 2 cups rice soaked for 30 minutes
- 3 cups water
- 1 small onion sliced
- 1.5 tsp salt
- 1.5 tsp sajji masala made in step one
- 1 tsp cumin seeds
- 1/2 tsp orange food color optional
Instructions
Brine your chicken
- In a big pot, add enough water to submerge the chicken. Add vinegar and salt. Mix it and put your chicken in. Cover and leave in the refrigerator for about 3 hours. Take it out 30 minutes before cooking to bring it to room temperature. Remove any excess water and dry it with paper towels.
Make Sajji Masala
- Add black pepper, green cardamom, corainder, cumin, and carom seeds in a pan and cook over medium heat while stirring continuously until it changes color. Then, let it cool down and grind to make a powder. Add ginger powder and salt.
- Save half of this masala for later, and in the other half add ginger garlic paste, lemon juice, and oil to make a paste.
Marinate the chicken
- Marinate the chicken with the masala and tie the chicken legs using a kitchen twine or yarn.
Bake the chicken
- Preheat the oven to 350°F or 180°C and bake your chicken for 50 minutes. After 50 minutes, remove the chicken and brush food coloring mixed with 1 tsp of oil all over it. This step is optional.
- Bake for another 10-15 minutes.
Make Tarka rice
- Wash and soak your rice.
- Peel and thinly slice onions.
- while chicken is baking start to caramalize onions over medium heat in oil, add cumin seeds, 1.5 tsp sajji masala, and salt. Add 3 cups of water and let it come to a boil.
- Add the soaked rice and cook on high heat until it comes to a boil. Then lower the heat to medium until most of the water is dry.
- You will see holes forming on the surface. Lower the heat and add food coloring if using any. Let the rice steam for 10-15 minutes.
Plate your Sajji
- Add a layer of rice and then your sajji on top. Serve with cilantro mint sauce, imli chutney. lemon wedges and sajii masala we have saved earlier.
Video
Notes
To check if the chicken is ready. Use a thermometer; when it reads 165°F, it is ready, or you can check by cutting into the joint. when the juice runs clear, it means the chicken is ready.
Nutrition
Calories: 477kcal | Carbohydrates: 54g | Protein: 21g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 4724mg | Potassium: 328mg | Fiber: 3g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 3mg