Ingredients
100 gram fresh spinach leaves
2 green chilies
1 large onion (sliced)
2 tbsp of oil
1 to 1.5 inch cinnamon stick
4 to 5 cloves
2 to 3 cardamom
1 tsp ginger garlic paste
2 tbsp of grated coconut
100 gram chickpeas ( soaked and cooked or canned chick peas)
200 gram basmathi rice ( soaked for 30 minutes before cooking)
300 to 400 ml of water ( you can add more depending on the rice)
Salt to taste
Preparation:
Method
Grind clean spinach and green chilies into smooth paste and set it aside
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 Add grated coconut, fry for 30 seconds. Next add in soaked rice and fry for another 2 minutes, then mix salt. Pour in water and cook till the rice is cooked. 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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