FOR RICE:

2 tea cups uncooked rice
2 bundles spinach
1 finely sliced onion
2 chopped green chilies
1 tea cup boiled green peas
2 tsp. ghee and salt

FOR CURRY:

1 whole coconut
1 onion
2 tsp. plain flour (madia)
1 tsp. ghee
Salt

TO BE GROUND INTO PASTE FOR THE RICE:

1/2 bundle coriander leaves
4-6 green chilies
1/2 tsp. sugar
Juice of 1/2 lemon
2 tsp. grated fresh coconut
1 tsp. salt

TO BE GROUND INTO PASTE (FOR CURRY) :

3 tsp. chopped coriander
3 green chilies
1/2 lemon juice

FOR THE RICE: Boil the rice. Each grain of cooked rice should be separate. Chop the spinach. Heat ghee in a vessel and fry the onions for 2 minutes. Add spinach and green chilies and fry for 2 minutes. Mix the cooked rice and paste well and add this rice to spinach. Cook for 1 minute. Add green peas and salt and cook for 2 minutes. Take a large piece of aluminum foil and make a packet of rice. Bake in a hot oven at 400 degrees for 15 minutes.