Ingredients [Boiling]
- Pani (Water): 6 glasses
- Namak (Salt): 2 tsp
- Sirka (Vinegar): 1 tbs
- Chawal (Rice): 2 glasses [soaked for 2 hours]
- Anday (Eggs): 3 [Mix eggs with ¼ tsp of Yellow food colour]
- Oil: ½ cup
- Lehsan (Garlic) paste: ½ tsp
- Chicken: 250 gram [julienne cut]
- Gajjar (Carrot): 1 medium [julienne cut]
- Shimla mirch (Capsicum): 2 medium [julienne cut]
- Namak (Salt): ½ tsp
- Pissi kali mirchen (Black pepper powder): ½ tsp
- Soy sauce: 2 tbs
- Sirka (Vinegar): 2 tbs
- Pissi kali mirchen (Black pepper powder): 1¾ tsp
- Namak (Salt): 1¼ tsp [to taste]
Method
Step 1: Add Pani (Water), Namak (Salt), Sirka in a pot, mix well and let the water boil.
Step 2: Add Chawal (Rice), mix and cook till 85% done.
Step 3: Add Oil and Beaten Anday (Eggs) to a pan, mix, and cook for 1-2 minutes. Remove the mixture from the pan and set aside.
Step 4: Add Lehsan (Garlic) paste and mix it till golden.
Step 5: Add Chicken, mix and cook till it changes its colour.
Step 6: Cover and cook at low flame till Chicken becomes tender. Add Gajar (Carrot), Shimla mirch (Capsicum), Namak (Salt), Pissi kali mirchain (Black pepper powder), Soy sauce, Sirka (Vinegar), mix and cook at medium-high flame for 1 minute.
Step 7: Add Namak (Salt) 1¼ tsp, Pissi kali mirchain (Black pepper powder) 1¾ tsp, and give it a good mix. Add boiled rice and mix well.
Step 8: Add Cooked Eggs, mix and serve.