Make a puree with of the spinach with ginger and green chilies with 1/4 cup water. Keep aside.
Heat the ghee and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. saute for a few seconds.
Add the onion and fry till light brown. Now add the soaked and drained rice and saute for 1-2 minutes.
Add the pureed spinach, salt, turmeric powder and garam masala powder and continue to saute for 1-2 minutes.
Add 1 and 1/2 cups water and pressure cook for 1-2 whistles. Garnish with fried onions, tomato wedges, lemon wedges and fried cashews. Serve along with some raita, pickle or papad.
