PREPARATION

1. In a mixing bowl, add 500 grams boneless chicken, 100 grams yogurt, 45 grams roasted gram flour, 1 tablespoon ginger garlic paste, 1/4 teaspoon paprika, 1 teaspoon salt, 1/4 teaspoon coriander powder, 1/4 teaspoon cumin powder, 1/2 teaspoon dry mango powder and mix it well.
2. Marinate for 30 minutes.
3. Take a heavy skillet, add 1.5 litres water, 280 grams washed rice and mix it well.
4. Bring it to a boil.
5. Boil for 5 - 7 minutes on medium heat.
6. Remove it from heat and drain the rice.
7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
8. Drain it on an absorbent paper and keep aside.
9. Heat 1 tablespoon oil in a pan, add 2 eggs and mix it well.
10. Cook for 3 - 5 minutes on medium heat.
11. Remove it from heat and keep aside.
12. Heat 2 tablespoons oil in a heavy skillet, add 70 grams spring onions and fry till translucent.
13. Then, add 40 grams carrots, 40 grams bell pepper, 55 grams green peas and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Add 1 teaspoon green chili, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon vinegar, 1 teaspoon soy sauce, 1 teaspoon red chili sauce and mix it well.
16. Now, add the fried chicken in it and mix it well.
17. Add the boiled rice and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Add the scrambled eggs and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Garnish with spring onions.
23. Serve.