Pressure cook the rice in 1 & 1/2 cups 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 chili 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.
