Nawabi Biryani Revisited with Chicken Roast ~ Weekend Cooking!

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Everyday seems to come with a new challenge and I am determined that I meet them all. The latest one on the breakfasts and another one given by hubby dear are top of my mind. Hubby dear has given me the mission of cooking all that I posted a year ago. Want to know the reason why? Well he feels those pictures have to be replaced with new ones. So here I am with the first in that attempt. Nawabi Biryani is the first of the posts I did and it holds very dear to heart as its the most delicious one I can remember eating when I used to eat meat some 2 decades back. And now its a favorite with hubby dear and is prepared quite often. But only this time I had a mission of clicking it away. I also wanted to try some dry roast that will go well with this biryani.

Last night when hubby dear called from the station before starting home, Peddu pulled the phone from me and said ‘Dada Da Da” meaning Daddy come come, well I was sure that would have put the Daddy dear in one spot. This morning when he landed, Chinnu won’t talk to him, and was sulking. While Peddu when he saw his father, he climbed up and won’t get down. So today he got his father also joined in giving him bath, and then feeding. All the while, he was looking at his father and went on saying dada dada. He was occupying his father so much that Chino didn’t get to be with his dad. So finally hubby dear sat down with both of them and was telling them that he missed them the first day itself. So no more traveling alone. Good thing!

For Nawabi Biryani click here for recipe, I have uploaded the latest picture.

Chicken Roast

For Marinade
Chicken Breast pieces – 250 gms
Onion – 1 small
Ginger Garlic – 3/4 tsp
Green Chillies – 2 small
Salt to taste
Turmeric powder a pinch

For Frying
Onion – 1 small
Tomato – 1 small
Ginger Garlic paste – 1/4 tsp
Chili powder – 1 tsp
Coriander powder – 1/2 tsp
Bay leaf – 1
Clove + Cinnamon powder – 1/2 tsp
Coriander leaves for garnish.
Oil – 2 tsp

Method to prepare:

Cut Chicken pieces to medium pieces. Make a paste of onions, ginger garlic, chillies to a smooth paste. Marinade the chicken pieces with the paste, salt and turmeric for 30 mins.

Heat a pan with oil. Add finely chopped onions, sauté till they are light brown. Then add the ginger garlic paste, Bay leaf. Fry till the ginger garlic paste is well cooked.

Then add the marinade along with the chicken. Cook on high flame for 5 mins, while you are stirring. Water starts coming out. Simmer for 5 mins. Then add all the dry spice powders and mix well. Simmer under cover for another 5 mins.

Then add the chopped tomatoes. And cook covered for 10 mins. By then the tomatoes are mashed and blended well.

Adjust salt and spice. Since I added two chilies, and chili powder, this tends to be little on the spicy side, so adjust according to taste.

Cook high flame while stirring so that it becomes dry. This takes about 5 – 7 mins. Check if the chicken is cooked, since no water is added and basically its cooked with its own steam.

Finally add the chopped coriander. Mix well.

Optionally put this back to micro for 5 mins, the chicken gets well done in roasting.

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Nawabi Biryani Revisited with Chicken Roast ~ Weekend Cooking!
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  1. i love biryani. this one looks so tempting. but alas, since my hubby dear is a veg a dont try non-veg at home. maybe i can come over to ure place for lunch. hehehehehhehehe!!!!!!!!!!!

  2. Hi, Srivalli!
    I’m catching up with your blog after a long time away, and of course, it’s like entering Aladdin’s cave – full of treasures! I will certainly try this chicken roast recipe.

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