Cut the eggs into four long pieces without separating it
In a kadai or pot, heat the clarified butter or oil.
Add spices and fry the onions until they become golden brown
Add ginger-garlic paste, green chillies, mint, coriander, biryani masala and curd
Cook the mixture
To this add, one and half times of water to rice and boil
Add soaked rice, mixing well
Cover the pot and cook till rice is done
Heat oil in another pan and add red chilli powder, salt, eggs and besan
Fry until the eggs get coated with the spices
Remove the eggs and set aside
Top cooked rice with eggs
Serve with salad
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.