PREPARATION

1. Soak 200 grams rice in sufficient water for 15 minutes.

2. Heat 3 teaspoons oil in a heavy skillet, add 1 teaspoon cumin, 1/8 teaspoon asafoetida, 1/4 teaspoon turmeric, 2 bay leaf and stir well.

3. Add 1 tablespoon ginger, 1 tablespoon green chili and saute for 2 - 3 minutes.

4. Now, add 300 grams tomato and stir well.

5. Add 1 1/2 teaspoons salt and saute till soft and pulpy.

6. Add 190 grams boiled chickpeas, 100 grams boiled potatoes and mix well.

7. Cover it with a lid and cook for 5 - 6 minutes.

8. Add soaked rice in it, 110 grams spinach, 130 grams bell pepper, 300 milliliters water and mix it well.

9. Cover it with a lid and cook for 12 - 15 minutes.

10. Add 1/4 teaspoon garam masala, 1/2 teaspoon dry mango powder and mix well.

11. Serve.