Bagara Rice with Chicken Curry | Spicy Chicken Curry with Bagara Rice | How to Make Bagara Rice with Chicken Curry

Spices seasoned in Ghee and Basmati Rice cooked in this flavorful seasoning in the true Telangana style is simply irresistible. A sure shot combination with this kind of Bagara Rice is the Telugu style spicy chicken curry. This is an easy to prepare combo if you have a sudden on slaught of guests, or if there is a special occasion to be celebrated.

The Telangana special Bagara Rice is very simple but undoubtedly superlative in taste. At Telangana weddings and at special parties the bagara Rice and Chicken curry are unfailingly present on the menu.

But the spicy chicken curry that I am making here is not in the Telangana way!!! This is the Andhra way. But, if you avoid the use of Tomato, the Chicken curry becomes the Telangana style curry. I have added Tomatoes for the sake of thick gravy.

If you get the hang of the measures and ratios, you will be able to make large quantities of the Chicken curry easily. So, do look at the tips given below, and also the method of preparation once. You will understand the recipe well and you will be able to cook confidently. You will be sure to get good results

You may also like this recipe Telangana wedding special Red Chicken

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• I have taken Chicken weighing 1kg. I have been particular about marinating the chicken for at least one hour. Marinating the chicken well will ensure that the pieces will absorb the spices well and the meat will get tender.

• After adding the chicken pieces to the oil fry it on high flame to begin with. This will help the chicken to soften and cook well. If the chicken is fried on low flame, the pieces will become tough and rubbery in texture.

Authentic spice powder of the Telugu people:

• The measures of spices used in my recipe are sufficient for 1 kg chicken curry. You may adjust the spices according to the weight of the chicken you are using.

• The Telugu people’s recipes use only Dhaniya (coriander seeds), Zeera, Cinnamon (Dalchini), Laung (Cloves), Ilaichi, Khuskhus, Dry Chillies, and occasionally black pepper!!! Condiments like Nutmeg (Jaiphal), Mace (Javitri), Star Anise (Anasa) etc. have all come into use, thanks to the introduction of North Indian culinary tastes and methods. Earlier these spices were not used in South Indian cooking.

• Garam Masala spices have to be roasted on low flame. When the aroma starts to waft, dry coconut and Khuskhus should be added and roasted till the Khuskhus starts to splutter. This mixture should be cooled and ground as fine powder or paste and kept ready for use.

• I have used dry coconut powder. Therefore I have been careful and put the Coconut at the end for roasting. If you use dry coconut pieces, you may roast the same along with the other condiments.

Tips to get the best Chicken curry at any time:

• 2 medium sized Onions and 3 Tomatoes will be just right for 1 kg Chicken curry. Dry Coconut, Dhaniya and Khuskhus will help in getting a thick gravy.

• The curry will taste sweet if onion is used in excess.

• If the red Chilli powder is of good quality, just 1 tbsp will be sufficient. The Garam Masala and green Chilli will provide the extra spiciness. Anyway it will be safe to test for taste at the end, and adjust the spiciness by adding a little Chilli powder if needed.

Bagara Rice:

• I have prepared the Bagara Rice in a Pressure Cooker. I soaked 1 cup Basmati Rice for 1 hour. Then I used 1 ¼ cups of water. If you are cooking in an open vessel, you may need to add 1 ¾ cups of water for 1 cup of Rice.

• If we are preparing Bagara Rice with ordinary rice in a Cooker, we need to add 1 ¾ water.

• After adding water, shut the lid of the Cooker, put the weight on, and wait for two whistles before shutting the flame off.

• Normally, Black Pepper is not used in Bagara Rice preparation. But, in my family, we are used to Black Pepper. And so I have used it too. You may avoid Black Pepper if you so wish.

Bagara Rice with Chicken Curry | Spicy Chicken Curry with Bagara Rice | How to Make Bagara Rice with Chicken Curry - Recipe Video

Bagara Rice with Chicken Curry | Spicy Chicken Curry with Bagara Rice | How to Make Bagara Rice with Chicken Curry

Bachelors Recipes | nonvegetarian
  • Prep Time 3 mins
  • Soaking Time 1 hr
  • Cook Time 1 hr
  • Total Time 2 hrs 3 mins
  • Serves 6


  • For Bagara Rice:
  • 2(185) Cups(gms) Basmati Rice
  • 4 tbsp Ghee
  • 1 1/2 inch Cinnamon Stick
  • 6-7 Cloves (Laung)
  • 1 tbsp Shah Zeera
  • 2 Star Anise
  • 2 Bay Leaf (Tez Patta)
  • 1 Cup Onion sliced
  • 2 Green Chilli
  • 1 small bundle Pudina ()
  • 1 small bundle Kothimir
  • Salt
  • 2 1/2 Cup Water
  • 1 tbsp Ginger Garlic Paste
  • For Chicken Marination:
  • 1 kg Chicken
  • Salt (as per taste)
  • 1 tbsp Ginger Garlic Paste
  • 1/2 tbsp Turmeric (Haldi)
  • For Chicken Masala Powder:
  • 2 tbsp Dhaniya Seeds
  • 1 tbsp Zeera
  • 4-5 Ilaichi(Cardamom)
  • 6-7 Cloves (Laung)
  • 1/2 tbsp Black Pepper Seeds
  • 1.5 inch Cinnamon Stick (Dalchini)
  • 1/2 Cup Dry Coconut Powder (If using Coconut pieces ¼ cup)
  • 1 tbsp Khuskhus
  • For Chicken Curry:
  • 1/4 Cup Oil
  • 2 Sprigs Curry Leaves
  • 2 Onions
  • 2 Green Chilli Slit
  • 1/2 tbsp Ginger Garlic Paste
  • 3 Riped Tomato Pieces
  • Salt
  • 1 tbsp Chilli Powder
  • 2 Cups Hot water
  • Coriander leaves (a little)


  1. For bagara rice, wash two cups of basmati rice and soak for an hour.
  2. Melt ghee in a cooker and add all the spices and fry well.
  3. Add chopped onions and biryani leaves to the roasted spices and fry until golden brown.
  4. Add curry leaves, green chillies, mint, coriander, ginger, garlic paste to fried onions and fry well
  5. Now add rice , salt and fry for two minutes and add hot water, then add chopped coriander and mint leaves. Mix well. Close the lid of the Cooker and let the rice cook on high flame. Take the Cooker off the flame after the Cooker gives two whistles. Leave it till the steam goes away.
  6. Rub the Chicken pieces with Salt, Turmeric, Ginger Garlic Paste and Lemon juice. Marinate for t least one hour.
  7. Roast all the spices except Dry Coconut and Khuskhus on low flame. When the aroma comes out, add the Dry Coconut and Khuskhus. Fry till the Khuskhus seeds start to splutter. Cool the mixture and grind to a fine powder.
  8. Heat the oil and fry the onion slices, green Chilli and Curry Leaves till the onion gets soft.
  9. Add a little Ginger Garlic paste and fry well. Put in the marinated Chicken pieces and fry on high flame till oil floats on top.
  10. Add the Tomato and close the lid. Let the tomatoes cook on medium flame.
  11. When the Tomatoes are softened to a pulp, add the Chilli Powder,Masala Powder and fry for 3-4 minutes without adding any water.
  12. When oil starts to float on top, add hot water. Mix well and close the lid. Let it cook for 17 minutes. The Chicken will get tender and oil will float on top.
  13. Sprinkle Kothimir and take the vessel off the stove.
  14. Bagara Rice goes excellently well with Chicken Curry. Everyone is bound to like this combination!! Do try.

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