Bagara Rice with Chicken Curry | Spicy Chicken Curry with Bagara Rice | How to Make Bagara Rice with Chicken Curry
Bachelors Recipes
|
nonvegetarian
Prep Time3 Mins
Cook Time60 Mins
Servings6
Ingredients
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)
Instructions
For bagara rice, wash two cups of basmati rice and soak for an hour.
Melt ghee in a cooker and add all the spices and fry well.
Add chopped onions and biryani leaves to the roasted spices and fry until golden brown.
Add curry leaves, green chillies, mint, coriander, ginger, garlic paste to fried onions and fry well
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.
Rub the Chicken pieces with Salt, Turmeric, Ginger Garlic Paste and Lemon juice. Marinate for t
least one hour.
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.
Heat the oil and fry the onion slices, green Chilli and Curry Leaves till the onion gets soft.
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.
Add the Tomato and close the lid. Let the tomatoes cook on medium flame.
When the Tomatoes are softened to a pulp, add the Chilli Powder,Masala Powder and fry for 3-4 minutes
without adding any water.
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.
Sprinkle Kothimir and take the vessel off the stove.
Bagara Rice goes excellently well with Chicken Curry. Everyone is bound to like this
combination!! Do try.