PREPARATION

1. In a wok, add 1.5 litre water, add 1 tablespoon oil, 1 teaspoon salt and 200 grams washed rice and stir well.
2. Boil for 10 - 12 minutes.
3. Remove the pan from heat.
4. Allow it to cool for 30 minutes.
5. Then, refrigerate for 1 - 2 hours.
6. In bowl, add 3 eggs and 1/4 teaspoon salt and 1/4 black pepper and whisk well.
7. Heat 1 tablespoon ghee in a pan and add whisked eggs in it.
8. Now, scramble it using a spatula.
9. Remove the pan from heat and keep aside.
10. Heat 1 tablespoon ghee in another pan, add 1 teaspoon cumin and stir well.
11. Add 2 teaspoons ginger garlic paste and mix.
12. Add 1 teaspoon green chili, 100 grams onion and sauté for a minute.
13. Now, add 50 grams green bell pepper and sauté for minute.
14. Then, add 200 grams tomatoes, mix and cook for a while.
15. Add 1/2 teaspoon salt, 1/4 teaspoon turmeric and give it a stir.
16. Now, add 1/2 teaspoon red chili, 1/2 teaspoon paprika, 1 teaspoon coriander powder, 1/4 teaspoon garam masala and 1/4 teaspoon black pepper and mix well.
17. Now, add 100 milliliters water and stir well.
18. Add boiled rice, and scrambled eggs. Mix well.
19. Cook for a minute on a medium heat.
20. Now, add 3 chopped boiled eggs in it and give it a nice mix.
21. Add 1 tablespoon chopped coriander and mix well.
22. Remove the pan from heat.
23. Garnish it with chopped coriander.
24. Serve hot.