Cook rice and allow it to cool after adding few drops of ghee and keep aside.
In a pan, pour 2 tsp of olive oil and add the ginger garlic paste as well as chopped vegetables.
Saute well for few minutes and add 1/4 cup of water and cook the vegetables till tender.
Once done add the rice, salt, paprika, garam masala and chilly powder to it and saute till everything blends well. Serve
Recipe courtesy: 4 th sense cooking
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.