Oven Baked Chana Pulao

Ingredients

2 tsp vegetable oil

1 small onion, diced

2 cloves garlic, minced

2 bay leaves

1.50 tsp coriander

0.50 tsp each: black pepper, salt, tumeric, cardamom, chili powder (or paprika)

2 garam masala

150 g mixed vegetables (frozen or fresh, chopped small)

150 g frozen spinach, thawed and drained through a towel

75 g chopped fresh tomato (about 1 medium sized tomato)

1 can chickpeas, drained

185 g uncooked basmati rice

400 ml water

optional garnish: lime, cilantro, raita, or mint chutney

Directions

In a 33 x 23cm baking pan or small casserole dish, coat the bottom of the pan with the oil. Add the onion, garlic, spices, vegetables, and but not the spinach and tomato, and mix well to coat.

Bake the casserole dish at 200°C for 15 minutes. While you do this, wash your rice at least three times then set your rice in a bowl of water to soak.

Remove the baking dish from the oven. Drain the rice, then add the drain rice, spinach, tomato, chickpeas and water to the baking dish. Mix and flatten the mixture then cover the dish with tin foil and bake for 35-45 minutes.

Check every 5 minutes after the 35 minutes if it is not done. Fluff the rice and add toppings to serve.

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Oven Baked Chana Pulao