Boil the chicken fillet in water with a bit of salt and half a tsp of chilli flakes. (Chicken will take about 5 minutes to cook).
Reserve the chicken stock left after boiling.
Shred the chicken and keep aside.
Beat 2 eggs with a bit of salt, chilli flakes and milk.
Scramble in 2 tsps of oil in a hot pan and set aside.
In a pan, take 2 tbsp of oil, add shredded chicken, scrambled eggs and saute for a minute.
Add cooked rice, 1/2 tsp of salt, a dash of chilli flakes and mix well.
Add some of the chicken stock left and mix well.
Ready to serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.