Wash the rice and cook it with 4-½ cups of water and ½ teaspoon of turmeric powder.

Boil the chickpeas. You can use canned chickpeas instead.

Chop the vegetables, boil them and keep aside.

Place a pan over medium heat, add a little oil and sauté the onions(chop the onions length wise) until they turn golden color. Keep it aside.

Blend the coconut, cinnamon, cloves, black pepper, cardamom, and red chilies together with ½ cup of water to make the masala.

Place a pan over medium heat, drizzle the oil and fry the cumin seeds.

Add the chopped dill leaves and fry till they are softened and then add the blended masala.

When it starts to boil add the boiled vegetables.

Add salt and cover the lid for few minutes.

Add the cooked chickpeas and cover the lid for few minutes until it is well mixed. Switch off the heat and let it cool for 10 minutes.

Add the boiled rice and mix well.

Finally add the fried onions and mix gently.