Crispy Chicken with Soya Bean Rice and Boondi Raita

Add the soaked soybeans, peas, and potatoes. Stir well, then add the rice, salt, and 2 cups water. Cover and cook on low heat until the rice is tender and the potatoes are fully cooked.

To make the raita, soak the boondi in warm water for 2 to 3 minutes until softened, then drain well. Mix it with the yogurt, chili powder, salt, and a little water until creamy.

For the raita tempering, heat 2 tbsp oil in a small pan. Add the dried red chilies, cumin seeds, sliced garlic, and curry leaves. Let them sizzle for a few seconds, then pour the hot tempering over the yogurt mixture.

Marinate the chicken with ginger-garlic-chili paste, soy sauce, chili sauce, ketchup, egg, garam masala, salt, Kashmiri chili powder, and a few drops of red food coloring. For the best flavor, refrigerate overnight.

Coat the marinated chicken in the dry crispy coating mix. Dip each piece into chilled water mixed with a little coating mix, then coat again in the dry mix. Deep-fry over low to medium heat until golden brown, crisp, and cooked through. Serve the crispy chicken with the soya bean rice and boondi raita.