Rice – 1 cup

Chopped palak – 1 cup

Grated carrot- 1/2 cup

Onions – 1 sliced

Garlic cloves – 5 finely chopped

Black pepper corns – 3 to 4

Cloves – 3 to 4

Cinnamon – 1 inch

Cumin seeds – 1/2 tsp

Ghee – 1 1/2 tbsp

Salt to taste


  1. Cook rice with 2 1/2 cups of water and cool it. Keep it aside.
  2. Wash finely chopped palak and boil it . Strain and squeeze water. Keep it aside.
  3. Heat ghee in a kadai and add cumin seeds. When cumin seeds start to crackle, add black pepper corns, cloves and cinnamon.
  4. Fry for few seconds. Add finely chopped garlic and sliced onions. Saute it for 2 minutes.
  5. Add the grated carrot, salt and strained palak. Fry till the raw smell goes away.
  6. Add cooled rice and mix well. Check out the seasonings. Cook on low flame till the rice absorbs the masala.
  7. Garnish with finely chopped coriander leaves. If u want it to be more spicy, add green chillies.



Chicken – 1/2 kg

Cloves – 2

Cardamon – 2

Cinnamon – small piece

Onions – 2 small ,sliced

Green chilles – 5 sliced

Ginger garlic paste – 1/2 tsp

Turemeric – 1/2 tsp

Red chilli powder – 1 tsp

Oil – 4 tbsp

Salt to taste

Palak finely chopped – 3 cups

For paste

Cloves – 10

Cardamon – 2

Cinnamon -1 inch piece

Grated cocounut – 1 tbsp

Cashewnuts – 6

Ginger – 1/2 inch piece

Garlic – 10

Onion – small


Wash palak and boil for 2 to 3 minutes. After this, strain and grind it to puree and keep aside. Grind all the masalas into paste, using little water. Make sure to grind it to a fine paste.

Heat 4 tbsp of oil in a pressure pan and add whole spices . Now add sliced onions and fry for 4 to 5 minutes. Add salt, turmeric and ginger garlic paste and fry till onions turn golden brown.

Add chicken pieces and fry for another 5 minutes on medium flame.  Add masala paste fry till the raw smell goes and add red chilli powder and mix well and fry for 2 minutes.  Add1/2 cup of water.

When it starts bubbling close the lid and pressure cook for 2 whistles . Allow the steam to escape before opening the lid.

Then add palak puree and mix well.

Cook on low flame till oil seperates. Serve hot .

Suggestions – Goes well with naan and roti.Image