Pour oil in a kadai and add jeera, cashews and red chillies.
Saute for a minute and then add sliced onion.
Later, add ginger-garlic paste followed by cubed potatoes, chilli powder, turmeric powder and salt.
Saute for 3 minutes and then add rice.
Coat the rice in this mixture and pour 2.5 cups of water.
Close and cook for 10 minutes.
Meanwhile, scramble eggs with a pinch of turmeric powder and salt.
Add scrambled eggs to the rice and mix properly.
Serve hot with raitha and potato chips.
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.