First prepare the spinach-chicken mixture:-
Cook 150 grams of boneless chicken cubes adding 1/4 tsp. of turmeric powder, 1/4 tsp. of pepper powder and 1/4 tsp. of salt. Shred the cooked chicken and set aside. Heat 2 tbsps. of coconut oil and add 3 medium onions (thinly sliced), 2 greenchillies (finely chopped), 3-4 big garlic cloves (minced) and 1 tsp. of minced ginger. Cook till the onion turns golden brown in colour. Add 1 medium tomato (chopped) and cook for 10-15 minutes or till oil starts to separate. Stir in 1.5 cups of chopped spinach and fry till it wilts. Add the shredded chicken and one big egg and mix till the egg is fully cooked. Switch off heat. Add 1/2 tsp. of garam masala powder, 1/4 tsp. of pepper powder and few mint leaves. Add 2 -4 tbsps. of water if the mixture is too dry.
Next prepare the rice layer:-
Soak 1 cup of basmathi rice in water for 30 minutes. Drain water from the rice. Heat 1 tbsp. of ghee and add 2 cardamom, 2 cloves and 1″ cinnamon. Stir in the rice and fry for 3 minutes. Add 2 cups of boiling water and 1 tsp. of salt. Cover cook on low heat for 10 minutes. Keep covered for another 10 minutes. Add 1 onion (thinly sliced and deep-fried till golden brown in colour) to the rice and mix.
Finally assemble and bake the rice:-
Preheat the oven to 200C.
Spread half of the cooked rice in an oven-proof dish. Spread half of the spinach-chicken mixture over the rice. Spread the left over rice over the chicken mixture. Finally, spread the reserved chicken mixture over the rice layer. Sprinkle 2 tbsps. of grated carrot and 1/4 tsp. of pepper powder on top. Cover the dish with a foil.
Bake at 200C for 5 minutes.