Rinse and soak the basmati rice for 30 minutes. Strain it. Keep it aside.

In a pot, heat 2 tbsp cooking oil. Add 1/2 tsp cumin seeds. Add the chopped onions. Stir it for a minute until the smell of raw onions are gone and looked clear/transparent.

Add the bay leaf, grated ginger and chopped chili. Stir it for a moment.

Beat three eggs in a bowl and season it with 1/2 tsp salt.

In a non stick pan, add 1 tbsp oil. Pour half of the beaten egg and swirl it around the pan. Cook the omelet until well cooked and flip it over.

Transfer the omelet to the plate and cook another pieces.

In a plate, place a bowl of rice and place omelet on top of it. Garnish it with spring onion and sprinkle black pepper.