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.
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.