Wash the basmati rice well about 2-3 times and soak in water for 30 minutes. Cook the rice with a little soft till tender. You can use pressure cook to cook it, if using the pressure cooker, cook till one whistle and switch off immediately to prevent over cooking of the rice. Also use 1:2 rice to water ratio for pressure cooking. Keep aside the cooked rice for cooling.

Wash and finely chopped the palak leaves, I used tender baby spinach for this but normal spinach leaves will work as well. Also finely chop the onion, ginger, garlic and green chillies and keep aside.

Heat oil in a kadhai or a pan. When hot, add hing to it and fry for 30 seconds till slightly brown and fragrant. Add the jeera seeds and fry till lightly browned. Add the whole spices i.e. pepper, cinnamon and bay leaf and fry for another minute.

At this stage add ginger, garlic, onion and chillies. Fry till onions are translucent and cooked.

Add the chopped spinach along with salt and turmeric and cook for 2-3 minutes. We don't want to overcook the spinach. Add the cooked rice carefully to the spinach so that the rice doesn't break. Mix well and serve hot with raita and papad for a delicious and wholesome meal.