Pressure cook the rice in 1 1 /2 cup water for 1 whistle. Spread on a plate to cool down.
Heat the oil and ghee in a pan. Temper with the cumin seeds, red chilies, bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.
Now add the onion, ginger and garlic. Continue to saute till they turn slightly brown.
Add all the dry spices (except salt) and saute for a few seconds.
Then add the chopped spinach,
Followed by salt and red chilli flakes.
Mix everything well and cook on a medium flame till dry.
Add the cooked rice and combine well. Fry for 2-3 minutes. Switch off the flame and transfer to a serving plate.
Serve with raita and papad.
