· Basmati rice - 2 cup
· Olive oil - 2 tbsp
· Soya sauce - small cup
· Celery - ½ cup
· Onion - 2
· Ginger Garlic grated - 1 tbsp
· Green chilly - 2 or 3
· Chopped carrot, beans - ½ cup
· Deboned chicken - ½ kg
· White pepper pwd - 1 tbsp
· Butter - 2 tbsp
· Eggs - 2
· Spring onion and coriander leaves
· Salt to taste
Method:
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1. Wash and cook the basmati rice, until it is almost ¾ th done.
2. Spread it in a large tray, add 2 tbsp olive oil, salt and soya sauce and mix well.
3. Heat oil in a fry pan, sauté the celery, onion, garlic, ginger and green chilly.
4. When the onion turns transculent, add the chicken pieces, white pepper pwd and sauté till it turns white.
5. Add finely chopped carrot and beans, sauté well.
6. Add 2 tbsp soya sauce, a pinch of salt and cook covered for 5 mins by adding little water.
7. Melt butter in a skillet, add egg and cook until egg is slightly scrambled.
8. Now add cooked rice to this and mix gently.
9. Pour the chicken stock on top of the rice and mix well, to infuse the rice with the chicken taste.
10. Make sure, all the chicken stock are absorbed by the rice and the rice is cooked completely (not overcooked)
11. Now transfer boiled chicken, mix well and cover it for few mins.
12. Garnish with spring onion and chopped coriander leaves.
