Ingredients vegetarian 4 servings

• 1 cup long-grained rice
• ½ tsp cumin seeds (jeera)
• 1 tsp oil
• salt to taste
• 2¼ cups chopped spinach (palak)
• ¾ cup boiled green peas
• 3 green chillies, chopped
• ½ cup chopped onions
• 1 tsp oil
• salt to taste
• 1½ cups grated carrot
• ½ tsp shah-jeera (caraway seeds)
• 1 tsp coriander (dhania) powder
• ¼ tsp cumin seed (jeera) powder
• 1 tsp oil
• salt to taste
• 2 tbsp grated cooking cheese (optional)

Directions

1. Cook the rice in boiling salted water till it is almost done. Each grain of the cooked rice should be separate. Drain and discard the water. Keep the rice aside.
2. Heat the oil in a vessel and fry the shah-jeera for a little time. Add the cooked rice and salt and mix gently.

1. Cook the spinach with 1 tablespoon of water. When cooked, drain the spinach.
2. Heat the oil in a vessel and fry the onions for a little time. Add the spinach, green peas, chillies and salt and mix well.

1. Heat the oil in a vessel and fry the shah-jeera.
2. Add the grated carrot and 2 tablespoons of water. Add the curry powder and salt and mix well. Cover and cook for a few minutes.
3. Then,Grease a baking dish and spread half the cooked rice. Next spread the spinach mixture, cover with the remaining rice and finally with the carrot layer. Sprinkle the cheese on top. Bake in a hot oven at 220°C (450°F) for 20 minutes. Serve hot.

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