Chole Palak Pulao

Wash chickpeas and soak for 4 hours. Wash rice and soak separately for an hour. Drain chickpeas, cover with fresh water in a pot, and boil. Add half the cardamom, cumin, and a bay leaf to the pot. Simmer until the chickpeas are just cooked; drain and save the liquid. Heat a little water in the pan, add cleaned spinach leaves, and cook. Refresh and prepare a fine puree of spinach. Peel the onion and garlic and chop very finely.

Heat ghee in a pan. Add the rest of the whole spices and swirl around in the ghee. Add the onion and garlic, sauté well. When the mix turns golden brown, add chickpeas and sauté well. Add beaten yoghurt and cook until all the moisture has evaporated. Then add the rice and toss gently to prevent the grains from breaking. Add enough liquid (from boiling the chickpeas) to cover the rice by 1 cm ( / in.). Add some salt. Bring to the boil then reduce the heat and simmer. When the water is nearly fully absorbed into the rice, add the spinach. Again, mix gently. Sprinkle the garam masala over.

Cover and finish cooking either in a 150°C (300°F/gas 2) oven or on the stovetop on a low heat for about 8 minutes or until the rice is fully cooked and the mix is dry. Turn the rice over with a fork to release the steam. Serve immediately.