Ingredients :

Preparation :

• Wash the basmati rice and cook it in water till it is almost done - about 3/4th done.
   
• Mix in salt and strain the rice in a colander.
   
• Spread out the rice in a large plate or tray allowing the excess water to evaporate and to stop the rice from cooking further.
   
• Heat oil in a wide skillet and sauté the onions and green chillies. When the onion turns translucent, add the chicken pieces and sauté for a few mins till the chicken pieces start turning white.
   
• Now add chilly powder, turmeric powder and salt and sauté for a couple of mins. Add 1/2 cup of water, mix well and cover and cook for a few mins till the chicken pieces are cooked.
   
• Now add the rice, cloves, crushed cardamom. Pour the chicken stock on top of the rice and mix well - to infuse the rice with the chicken taste.
   
• Cover and cook on medium-high till all the chicken stock has been absorbed by the rice and the rice is well cooked - not overcooked.
   
• In another skillet, make egg scramble seasoned with salt. Add the scrambled eggs to the  rice and mix well.
   
• Garnish with chopped cilantro leaves.
   
• Serve hot with a wedge of lemon and onion-tomato-salad.

To make onion-tomato salad:

Chop 1 small red onion, 1 medium tomato, 3 green chillies and a sprig of curry leaves. Add 2 cups of cold home-made yogurt and salt to taste. Make this at least 10 mins before serving.