Balochi Sajji with Chicken and Rice

Mix white vinegar, ginger-garlic paste, and 1 tbsp salt. Make several shallow cuts in the chicken skin, rub the marinade all over and inside the chicken, then refrigerate for 8–10 hours.

Transfer the chicken to a rack to let excess marinade drip off. Preheat the oven to 175°C, place the chicken on a rack over a baking sheet, and brush with 1 tbsp oil. Roast for 60 minutes.

In a dry skillet, toast black peppercorns, coriander seeds, and cumin seeds for 1–2 minutes until fragrant. Grind them and mix with black salt and amchur; rub half of this mixture onto the chicken after the first hour of roasting.

Raise the oven temperature to 200°C and roast for another 10–12 minutes, until the skin turns golden and crisp. Let the chicken rest for 10 minutes.

Rinse the basmati rice, soak for 30 minutes, then boil in plenty of water with 1 tsp salt, green cardamom, black cardamom, and a cinnamon stick until almost done; drain.

Heat the remaining oil in a deep skillet, sauté the sliced onion until golden, add the chopped dates and cook for 1–2 minutes. Add the boiled rice and gently toss so it soaks up the oil and the onion flavor.

Spread the rice on a large platter, set the whole chicken on top, and sprinkle with the remaining sajji masala. For a smoky aroma, place a small heatproof bowl of hot charcoal beside the dish, drizzle 1 tsp oil over the coal, cover the platter for 5 minutes, then serve.