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How To Make Biye Barir Roast

Updated: Sep 29, 2020

Biye Barir Chicken Roast is an extremely flavorful, slightly sweet, and tangy, mildly spicy dish with a hint of rich Muglai gravy.


Chicken legs 6 pcs

Salt ½ tsp

Lime juice ½ tsp

Red chili ½ tsp

Ginger paste ½ tsp

Cooking oil 6 tbsp

Butter 2 tbsp

Bay leaves 2 pcs

Cinnamon 1 stick

Cardamom 5 pcs

Onion 1 cup, sliced

Salt 1 tsp

Onion paste 4 tbsp

Garlic paste 1 tbsp

Ginger paste 1 tbsp

Red chili 1 tsp

Plain yogurt 4 tbsp

Alu Bukhara 3 pcs

Raisins 8-10 pcs

Kewra water 1 tsp

Rosewater 1 tsp

Water 1 cup

Fried onions ½ cup

Almond paste 3 tbsp

Poppyseed paste 1 tsp

Garama masala 2 tbsp + ¼ tsp of mace

White pepper ½ tsp

Cream ½ cup

Powdered milk 2 tbsp

Ghee 1 tbsp

Lime juice ½ tsp

Green chili 5-6 pcs

Sugar 1 tbsp


1. Slit chicken pieces in between using a knife. Then rub with salt, lime juice, red chili, and ginger paste.

2. Heat oil in a deep bottom pan and fry the chicken legs for 2-3 min

3. Remove chicken legs from the oil and add butter.

4. Add bay leaves, cinnamon, and cardamom.

5. Then add onion slice and saute until light brown. Add onion paste, garlic paste, ginger paste, and salt and fry until the raw smell disappears.

6. Add red chili, plain yogurt, alu Bukhara, raisins, kewra water, rose water, and cook for 3-4 min.

7. Bring the chickens to the pan and fry for 10 min over medium heat.

8. Add fried onions, almond paste, poppy seed paste, and water and mix well.

9. Add garam masala and mace powder and cook for another 2-3 min.

10. Once the chicken cooked properly, add cream, powdered milk (using it instead of mawa), ghee, green chili, lime juice, sugar and mix well.

11. Serve this Roast hot with your choice of rice.

12. Enjoy!


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