Chicken rice


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:

Vegetable manchurian

Cauliflower manchurian

Chilli soya chunks

Chilli beef

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