Boil the rice using 1.75 cups of water and a pinch of salt
Saute the onion and green chilli in 2 tbsp of oil
Add the ginger-garlic paste and saute for sometime
Now add turmeric and chilli powder, garam-masala and salt. Mix well.
Add rice and mix well
Lightly beat the egg and pour over the rice mixture and keep stirring often till the rice is dry.
Garnish with the coriander leaves and curry leaves. Serve hot with raita or any curry
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.