Palak Chana Rice (Spinach and Chickpea Rice)

Heat the cooking oil in a deep heavy-bottomed pot over medium heat. Add the cinnamon, cloves, and cardamom, and sauté for 30 to 45 seconds until fragrant.

Ingredients

30 mL of Cooking Oil

1 piece of Cinnamon

3 pieces of Cloves

2 pieces of Cardamom

Equipment

Dutch Oven

Add the sliced onions to the pot and fry until they become transparent or light brown.

Ingredients

1 piece of Onion

Equipment

Dutch Oven

Stir in the prepared spinach and chili paste. Cook until the oil begins to separate from the mixture, then add the chickpeas and mix thoroughly.

Ingredients

240 mL of Spinach

240 mL of Chickpeas

Equipment

Dutch Oven

Wooden Spoon

Add the desiccated coconut and fry for 30 seconds. Incorporate the soaked rice, frying for another 2 minutes, then season with salt.

Ingredients

60 mL of Desiccated Coconut

240 mL of Rice

5 mL of Salt

Equipment

Dutch Oven

Wooden Spoon

Pour in the water, cover, and simmer until the rice is fully cooked and the liquid is absorbed.

Ingredients

240 mL of Rice

475 mL of Water

Equipment

Dutch Oven