Basmati rice, cooked – 6 cups
Onion, chopped – 4 medium
Celery, chopped – 2 cups
Capsicum, chopped – 1 medium
Chicken breast, cut into small pieces – 3 cups
Eggs – 2 – 3 Nos.
Cut chicken breast into small pieces. Cook breast pieces with enough salt and 1/2 tsp pepper powder. Set aside.
Whisk eggs with salt. Set aside.
Heat oil in a pan, add some butter. To this, add onion and saute them. When onion turns transparent, add celery, capsicum, and chicken. Mix well. Now add cooked rice. When the rice is warmed through, add whisked eggs and mix well. When the eggs are coated on the rice and cooked. Switch off the stove. Serve hot chicken rice with Indo-Chinese dishes.
Chicken rice pairs well with:
Chilli soya chunks