Pakistan has probably the most different and delightful recipes in the world because of the boundless measure of exceptional herbs and flavors accessible, and each conventional dish accompanies a profound history that associates it to a specific area. The flexible geology, extending from deserts to the world’s most mountain crests, makes a wide range of recipes, each with a different taste.
Sajji is a dish that can ascribe its causes to the area of Balouchistan. It is one of the essential claims to fame of Pakistani customary food and comprises of an enormous bit of either sheep or chicken loaded down with rice and beat with green papaya juice. It’s at that point put on a stick and cooked for a few hours.
Preparation Time : 35 minutes
Cook time : 30 Minutes
- 1 Whole chicken
- Ginger garlic paste – 2 tbsp
- White vinegar – 1 cup
- Lemon juice – ½ cup
- All spices 1 tbsp
- Oil / butter 2 – 3 tbsp
- Salad leaves 4 – 5
- Onion 1
- Tomato to taste
- Salt to taste
- Mix the vinegar and salt in a mixing bowl.
- Coat the chicken well with this mixture and marinate for two hours.
- Checking after sometime that the chicken is covered well with the marinade.
- Meanwhile take a bowl and include the ginger garlic paste, lemon juice, salt, oil/butter and all flavors.
- Marinate the chicken with this blend or mixture.
- Preheat the stove at 200’C and heat the chicken for 30 – 35 minutes.