1) 2 Cups Rice
2) 1 Cup Chana Daal
3) 2 Cups Spinach
4) 2 Onions
5) 1 Teaspoon Ginger Garlic Paste
6) 1 Teaspoon Cumin/Jeera Seeds
7) 3 – 4 Green Cardamom/Elaichi Seeds
8) 1 Black Cardamom
9) 2 Star Anise/Phool
10) 3-4 Cloves/Long
11) 5-6 Black Peppercorns/Kali Mirch
12) 2 Bay Leaves/Tej Patta
13) 1/2 Teaspoon Red Chilly Powder
14) 1/2 Teaspoon Garam Masala
15) 1 Teaspoon Jeera Powder
16) 1/4 Teaspoon Turmeric
17) Salt to taste
18) 1/ Cup Fresh Coriander Leaves
19) 2 Tablespoons Oil/Ghee
20) Water as required


* Chop Spinach and Fresh Coriander and keep aside
* Slice Onions and keep aside
* Wash Rice and Chana Daal and keep it aside
* In a Wok, Heat oil, crackle jeera, Cloves, Black pepper and Star Anise
* Add in Bay Leaves and Green and Black Elaichi
* Saute sliced onions and ginger garlic paste till onions are little brown
* Add in Rice and Daal and mix well
* Add in Garam masala, Salt, Red Chilly powder, Jeera powder and Turmeric
* Add Spinach and give it a good mix
* Pour water as required (Double the rice quantity plus little more for daal)
* Cover and cook till half done, Mix up a little
* Sprinkle Coriander Leaves on the rice, cook covered further till done
* Cook till done or till there is no water in bottom of wok
* When done, Serve hot with chilled cucumber raita

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Sunidhi Rawal

I am a software professional, following my passion as Food Blogger and Consultant. Big time foodie, love to experiment, innovate and travel and try out and collect new recipes.

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