9 - 10" round, 2 3" high dish
150 gm spinach (palak) - leaves cut into thin strips (2 cups) 

2 carrots - grated
1 cup basmati rice - soaked for 1 hour 2 tbsp desi ghee or oil
1 tsp saunf
1 onion - sliced finely
2 moti illaichi (brown cardamom)

 1 stick dalchini (cinnamon)
2 laung (cloves) 

1 and 1/2 tsp salt
1/4 tsp red chilli powder 

2 green chillies

1. Soak rice for 1 hour.

2. Put ghee in a big, flat dish. Add saunf. Mix well. Add moti illaichi, dalchini and laung. Mix
    well with the ghee. Add onions. Micro high uncovered al together for 3 minutes. 

3. Add washed spinach & grated carrots. Micro high uncovered for 2 minutes. 

4. Drain the water from the rice & add the soaked rice to the spinach. 

5. Add the salt & red chilli powder. Add 2 cups water. Mix very well. 

6. Micro high covered 12 minutes. Stir once in-between after 5 minutes with a fork. 

7. Let stand for 2 minutes. Fluff it up with a fork to separate the grains. Serve hot.