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Sajji (Balochi and Urdu: سجی) is a dish beginning from the Balochistan territory of Pakistan. Conventional and true sajji comprises of entire sheep yet on business level it is for the most part made with chicken because of its lower costs, in sticks (fat and meat flawless), marinated distinctly in salt. Sajji is viewed as done when it is at the 'uncommon' stage. It is presented with rice that is cooked inside the creature, which is prepared in a stove, folded over a stone "oven". Provincial assortments are found with unpretentious contrasts in enhancing strikingly in the metropolitan communities of Karachi, Islamabad or Lahore, utilizes chicken rather than sheep, and is broiled until it is medium or very much done and is presented with rice rather than Balochistan's conventional Kaak bread.
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