Bagara Rice & Chicken Fry

Serves 1
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Directions

  1. 1Place rice on a green leaf plate.
  2. 2Place rice on a green leaf plate.
  3. 3Place rice on a green leaf plate.
  4. 4Place the pot on the rice and turn the rice over.
  5. 5Place the pot on the rice and turn the rice over.
  6. 6Place the pot on the rice and turn the rice over.
  7. 7Add chicken fry on top of the rice.
  8. 8Add chicken fry on top of the rice.
  9. 9Add chicken fry on top of the rice.

Ingredients

  • 500 grams boneless chicken pieces
  • 500 grams boneless chicken pieces
  • 500 grams boneless chicken pieces
  • 1 tsp SALT
  • 1 tsp SALT
  • 1 tsp SALT
  • 1 TBSP Ginger Garlic Paste
  • 1 TBSP Ginger Garlic Paste
  • 1 TBSP Ginger Garlic Paste
  • 0.25 tsp Turmeric Powder
  • 0.25 tsp Turmeric Powder
  • 0.25 tsp Turmeric Powder
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 TBSP Kashmiri Red Chilli Powder
  • 1 TBSP Kashmiri Red Chilli Powder
  • 1 TBSP Kashmiri Red Chilli Powder
  • 2 tsp Red Chilli Powder
  • 2 tsp Red Chilli Powder
  • 2 tsp Red Chilli Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Coriander Powder
  • 1 tsp Coriander Powder
  • 1 tsp Coriander Powder
  • 1 tsp Jeera Powder
  • 1 tsp Jeera Powder
  • 1 tsp Jeera Powder
  • 0.5 tsp Black Pepper Corn Powder
  • 0.5 tsp Black Pepper Corn Powder
  • 0.5 tsp Black Pepper Corn Powder
  • 4 Green Mirchi (Chopped to Small Pieces)
  • 4 Green Mirchi (Chopped to Small Pieces)
  • 4 Green Mirchi (Chopped to Small Pieces)
  • 1 egg Egg White
  • 1 egg Egg White
  • 1 egg Egg White
  • 1 TBSP Oil
  • 1 TBSP Oil
  • 1 TBSP Oil
  • 1 small lemon Lemon Juice
  • 1 small lemon Lemon Juice
  • 1 small lemon Lemon Juice
  • 2 TBSP Curry Leaves (chopped)
  • 2 TBSP Curry Leaves (chopped)
  • 2 TBSP Curry Leaves (chopped)
  • 2 TBSP Coriander Leaves (chopped)
  • 2 TBSP Coriander Leaves (chopped)
  • 2 TBSP Coriander Leaves (chopped)
  • 1 TBSP Rice Flour
  • 1 TBSP Rice Flour
  • 1 TBSP Rice Flour
  • 1 TBSP Rice Flour
  • 1 TBSP Rice Flour
  • 1 TBSP Rice Flour
  • 2 TBSP Corn Flour
  • 2 TBSP Corn Flour
  • 2 TBSP Corn Flour
  • 2 TBSP Cashew Nuts
  • 2 TBSP Cashew Nuts
  • 2 TBSP Cashew Nuts
  • handful Coriander Leaves
  • handful Coriander Leaves
  • handful Coriander Leaves
  • handful Curry Leaves
  • handful Curry Leaves
  • handful Curry Leaves
  • 4 Vertically Slit Green Chillies
  • 4 Vertically Slit Green Chillies
  • 4 Vertically Slit Green Chillies
  • buttermilk
  • buttermilk
  • buttermilk

Equipment

potwok

Tips

  • Soak boneless chicken pieces in Buttermilk + 1 tsp SALT for 2-3 hours OR overnight if possible.
  • U can use bone pieces also
  • Mix all the ingredients and set aside for 30 minutes to 1 hour
  • Add Rice Flour = 1 TBSP (+ 1 TBSP if you need more crunchier texture) just before frying.
  • Add oil in a wok and heat it. Then put medium flame.
  • Add the chicken pieces into the oil and deep fry them until they turn golden red on medium flame for 8-10 minutes.
  • Stir the chicken pieces up and down while frying.
  • When they are almost done, add slit green chillies and curry leaves into the hot oil.
  • Fry the chicken pieces for 1 minute along with green chillies and curry leaves.
  • Remove the fried chicken pieces from oil.
  • Place a tissue paper on a plate and drain the excess oil from chicken pieces.
  • Garnish the chicken 65 with Coriander Leaves.