Mir Hassan
Recipes by Mir Hassan
Balochi Sajji — Whole Roasted Chicken
Balochi Sajji is a whole chicken marinated in just salt and basic spices, skewered on a long stick, and slow-roasted vertically over a wood fire until the skin crisps and the meat falls off the bone. This is Balochistan's most iconic dish — minimalist, ancient, and absolutely extraordinary.
Landhi
Landhi is Balochistan's ingenious preserved meat dish — salted, dried mutton slow-cooked with whole spices in a clear, deeply savory broth. The drying process concentrates the meat's flavour to an intensity no fresh cut can match, and the result is a broth and meat combination that tastes like the essence of winter in the mountains.
Aloo Keema Balochi
Balochistan's simple, hearty minced meat and potato dish — fewer spices than Punjab, more focus on the quality of the meat and the warmth of whole aromatics. Mountain cooking at its most honest.
Balochi Biryani
Balochi Biryani is Pakistan's most underrated rice dish — a rugged, smoky, meat-forward biryani from the vast plateau of Balochistan that relies on the quality of its gosht and the simplicity of its spicing to create something deeply satisfying.
Balochi Beef Pulao
Balochi Beef Pulao is a hardy, deeply satisfying rice dish from Pakistan's largest province — slow-cooked beef in an aromatic stock that gives the rice a depth of flavour as vast and rugged as the Balochi landscape itself.
Balochi Chicken Karahi
Balochi Chicken Karahi is defined by its minimalist spicing and the incredible quality of the meat — less is more in Balochistan. With whole spices, fresh tomatoes, and clean flavours, this karahi lets the chicken speak for itself.
Balochi Mutton Karahi
Balochi Mutton Karahi is a celebration of restraint — young mutton cooked with minimal spices so the quality of the meat shines through. This ancient mountain cooking style produces a karahi unlike anything else in Pakistan: pure, clean, and profoundly satisfying.
Balochi Tikka
Balochi Tikka is a minimalist masterpiece — small pieces of marinated meat cooked on coal with just a handful of spices, letting the quality of the meat and the power of the charcoal fire create something remarkable.
Balochi Dal
Balochi Dal is a rustic, minimally-spiced lentil preparation reflecting Balochistan's bold simplicity — whole spices, good fat, and slow cooking create a deeply satisfying dish with surprising depth.
Chicken Sajji — Quetta Style
Quetta's legendary whole-chicken sajji — marinated in just salt and papaya paste, skewered on a seekh (iron rod) and slow-roasted over wood fire. This is Balochistan's gift to the grilling world, a recipe almost impossible to find explained properly in English.
Balochi Dampukht Chicken
Balochistan's version of the dum-sealed cooking method, using whole chicken pieces with the Balochi preference for fat-tail sheep fat (or ghee) as the cooking medium. Simpler and faster than the lamb version, equally extraordinary.