作法
- 做米飯：厚底鍋熱酥油，下豆蔻、肉桂、丁香、蜀蘿蔔籽與月桂葉炒60秒。下泡好米拌炒90秒，倒入600毫升水加少許鹽。蓋鍋蒸12分鐘，悶10分鐘。拌入炸洋蔥酥，放涼。
- 雞（或羊）徹底擦乾。岩鹽粉、喀什米爾辣椒粉、garam masala、薑蒜泥與檸檬汁混成濃糊。全身內外抹勻，包括腹腔。
- 腹腔塞入放涼的米飯，緊密綁好以封住飯。沿脊椎插籤以求穩定。
- 點燃炭火，燒至深紅熾光、無明火。將整隻立式吊掛於距火源約4公尺的位置（或用旋轉架）。
- 慢烤75至90分鐘，定期旋轉並刷酥油。皮應轉深桃花心木色；以利刃刺入大腿，肉汁應流出清澈。立式烤是俾路支傳統——油脂滴下而非積於底部。
- 烤的同時做香菜薄荷青醬：香菜、薄荷、綠辣椒、優格、鹽與一抹檸檬汁打成糊。烤好後靜置15分鐘。當眾切開，塞餡的米飯傾出作為配菜。配薄餅與青醬享用。
Common questions
Can Sajji整烤 be made ahead?
Sajji整烤 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is Sajji整烤 spicy?
Sajji整烤 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Sajji整烤 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Sajji整烤 to make at home?
Sajji整烤 is more demanding — total time around 120 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can Sajji整烤 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Sajji是巴基斯坦西部俾路支斯坦的招牌料理——奎達是最著名的sajji城，Lehri Sajji House等餐廳將整隻雞或羊吊在木火前立式烤製。這道菜原本是俾路支遊牧民的牧食，鹽醃既能保存肉質，便於長途遷徙時攜帶。立式烤——有別於蒙兀兒料理常用的橫向烤——是俾路支技術上的辨識。喀拉蚩的現代sajji店也供應，但奎達原版仍被視為金科玉律。
