Ingredients

  • 3 cardamom
  • 100 grams chickpeas (soaked and cooked or canned chick peas)
  • 1 1/2 inches cinnamon stick
  • 2 tablespoons of grated coconut
  • 2 tablespoons of grated coconut
  • 1 teaspoon ginger garlic paste
  • 2 green chilies
  • 2 tablespoons of oil
  • 1 large onion (sliced)
  • 200 grams basmathi rice (soaked for 30 minutes before cooking)
  • Salt to taste
  • 100 grams fresh spinach leaves
  • 400 milliliters of water (you can add more depending on the rice)

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Grind clean spinach and green chilies into smooth paste and set it aside
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Step 2

  • In a deep heavy bottom pot, warm 2 tbsp of oil, add cinnamon, cloves and cardamom. Wait for 30 to 45 seconds then add sliced onions. Fry onions till they are transparent or light brown. Now add in spinach chili paste. Fry till the oil separates out, add cooked chickpeas, mix well
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Step 3

  • Add grated coconut, fry for 30 seconds. Next add in soaked rice and fry for another 2 minutes, then mix salt.
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  • Length: 2 minutes

Step 4

  • Pour in water and cook till the rice is cooked.
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Step 5

  • Serve with curd or rita. I garnished the food with carrot curls and flower, check this video if you want to learn carrot curls and carrot flowers
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