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
  • Cook Time 60 Mins
  • Servings 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 ΒΌ 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.