Step-by-Step Instructions

1. 1.Prepare the Pan and Oil

   Heat 4 tablespoons of cooking oil (sunflower oil) in a large kadai (wok) over medium-high heat.

2. 2.Add Garlic

   Add chopped garlic (approximately 1 tablespoon, optional) to the hot oil and fry for a few seconds until fragrant.

3. 3.Sauté Onions

   Add 1 cup of finely chopped onions and sauté until they turn translucent, about 2-3 minutes.

4. 4.Add Ginger Garlic Paste

   Add 3 teaspoons of ginger garlic paste and fry for 1-2 minutes until the raw smell disappears.

5. 5.Add Green Chillies and Capsicum

   Add 8-10 chopped green chilies and 1 cup of chopped capsicum. Sauté for 5 minutes, ensuring the vegetables remain slightly crunchy.

6. 6.Season with Salt

   Season the vegetables with salt to taste.

7. 7.Add Spices and Sauces

   Add 3 teaspoons of pepper powder and 2 teaspoons of red chili flakes. Pour in 1.5 teaspoons of soya sauce and 0.5 cup of Schezwan sauce. Stir to combine all the ingredients.

8. 8.Incorporate Chicken and Eggs

   Add 1 cup of pre-fried chopped chicken pieces and 3 scrambled eggs (bhurji). Mix everything thoroughly.

9. 9.Add Cooked Rice

   Add the 3 cups of cooked rice (1.5 cups Sona Masuri and 1.5 cups Basmati, cooked with 2 tsp oil and 1:2 water ratio, 2 whistles). Reduce the flame to low.

10. 10.Mix and Serve

    Gently mix the rice with the vegetable and chicken mixture until well combined and heated through. Serve hot, optionally with Chilli Chicken gravy.