Sajji Recipe
.Learn how to cook best and tasty Sajji. An easy way and tips how
to cook Sajji at home .Detail of ingredients of Sajji and
instruction.
Ingredients
Salt 2 tsp
Vinegar 1 tsp
Ginger Garlic Paste 1 tsp
Black Cardamom Roasted
Clove (Long) Roasted
Black Pepper to taste
Cumin Seeds Roasted
Pomegranate Seeds to taste
Chicken (Wirth Skin) 1, 1/4 kg
Cardamom Green Roasted
Fennel seeds Roasted
Coriander Seeds Roasted
Sajji Special Powder to taste
Vinegar 1 tsp
Ginger Garlic Paste 1 tsp
Black Cardamom Roasted
Clove (Long) Roasted
Black Pepper to taste
Cumin Seeds Roasted
Pomegranate Seeds to taste
Chicken (Wirth Skin) 1, 1/4 kg
Cardamom Green Roasted
Fennel seeds Roasted
Coriander Seeds Roasted
Sajji Special Powder to taste
Instructions
Use all ingredients in
equal quantity
Take a flat pan to soak the lamb leg or chicken for marinating.
Fill the pan with water and then add salt, vinegar, ginger garlic paste and mix well.
Soak the chicken or lamb leg in that mixture and leave for 1 hour.
In the mean time prepare the special sajji spice powder. Make the powder of all the ingredients and mix them well.
After an hour, pierce the chicken or lamb leg on the iron stick for BBQ or you can put it in steamer for about 1 to 1, 1/2 hour.
To add the BBQ flavor put a piece of coal in the steamer.
When the chicken or lamb leg is cooked fully, cut it into pieces and sprinkle the special spice at the end.
Serve hot and enjoy.
Take a flat pan to soak the lamb leg or chicken for marinating.
Fill the pan with water and then add salt, vinegar, ginger garlic paste and mix well.
Soak the chicken or lamb leg in that mixture and leave for 1 hour.
In the mean time prepare the special sajji spice powder. Make the powder of all the ingredients and mix them well.
After an hour, pierce the chicken or lamb leg on the iron stick for BBQ or you can put it in steamer for about 1 to 1, 1/2 hour.
To add the BBQ flavor put a piece of coal in the steamer.
When the chicken or lamb leg is cooked fully, cut it into pieces and sprinkle the special spice at the end.
Serve hot and enjoy.
via apnirecipe.com
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