Biye Barir Roast Recipe

Biye Barir Roast Recipe

Biye Barir Roast (Wedding-style Roast) is a popular dish in Bangladeshi cuisine, often served at weddings or special occasions. It’s a rich and flavorful roast made with chicken or mutton.

Here’s a simple recipe to make it at home:

Ingredients:

For the Marinade:

1. 1 kg chicken or mutton (cut into pieces)
2. 1 cup yogurt
3. 2 tbsp ginger-garlic paste
4. 2 tsp red chili powder
5. 1 tsp turmeric powder
6. 1 tsp garam masala powder
7. 1 tbsp lemon juice
8. 1 tbsp salt (adjust to taste)

9. 1/2 tsp sugar (optional)

For the Roast:

1. 4-5 tbsp mustard oil (or any cooking oil)
2. 2 large onions (thinly sliced)
3. 2-3 green chilies (slit)
4. 1 tsp cumin seeds
5. 1 bay leaf
6. 2-3 cloves
7. 1- inch cinnamon stick
8. 1 tsp ginger-garlic paste
9. 1 cup tomatoes (chopped)
10. 1 tsp coriander powder
11. 1 tsp cumin powder
12. 1 tsp garam masala powder
13. 1 tbsp sugar (optional, to balance the tanginess)
14. Salt to taste
15. Fresh coriander leaves for garnishing

Method:

Marinate the meat:
In a bowl, mix the chicken or mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, salt, and sugar. Let it marinate for at least 2 hours (overnight for better flavor).

Prepare the masala:
Heat mustard oil in a large pan or wok. Add cumin seeds, bay leaf, cloves, and cinnamon stick. Sauté for a minute until aromatic.

Cook the onions:
Add the sliced onions and saute them until golden brown. This will add depth to the flavor of the roast.

Add the ginger-garlic paste:
Add the ginger-garlic paste to the onions and cook until the raw smell disappears.

Add the tomatoes and spices:
Stir in the chopped tomatoes, coriander powder, cumin powder, garam masala, and sugar. Cook until the tomatoes soften and oil starts to separate from the masala.

Cook the marinated meat:
Add the marinated chicken or mutton to the pan and cook on medium heat, stirring occasionally. Cook until the meat turns golden brown and the oil separates from the spices. If the mixture gets too dry, add a little water to prevent burning.

Simmer and cook:
Cover the pan and let the meat simmer on low heat for 30-40 minutes (for chicken) or 1-1.5 hours (for mutton), stirring occasionally until the meat becomes tender and the gravy thickens.

Final touches:
Adjust the seasoning with salt and sugar, if needed. Garnish with fresh coriander leaves and green chilies.

Serving:

Serve this Biye Barir Roast with steamed rice, naan, or paratha. It’s a rich and flavorful dish perfect for special occasions. Enjoy!