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Ingredients:

Basmati Rice – 2 cups

Spinach – 3 cups

Chickpeas (white channa) – 1 can or approx 2 1/2 cups

Cumin seeds (Zeera) – 1 tsp

Onion  – 1 cup – thinly sliced

Ginger Garlic paste – 1 tbsp

Turmeric powder – 1/4 tsp

Chilli powder – 1 1/2 tsp

Garam masala powder – 1 tsp

Salt – to taste

Oil – 2 tbsp

Method:

  • Wash and soak the rice in plenty of water for 30 minutes.
  • Heat oil in heavy bottomed pan / pressure cooker.
  • Splutter the cumin seeds and add onion. Saute until light brown and add the ginger-garlic paste and cook for 2 minutes in medium heat.
  • Now add the spice powders and spinach. When the spinach starts to wilt add the chickpeas and drained rice.
  • Add 4 cups of water and salt and do a taste check. Cover and cook for 3 whistles in pressure cooker.
  • If cooking in a pan, cover and cook in medium-high heat for 20 minutes until the rice is done.
  • Serve hot with raitha or any curry of your choice.

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