Soak rice for about 15 minutes and then cook al dente with salt as required.

Drain and keep aside.

Chop spinach leaves, mint, coriander and the fenugreek leaves.

Heat oil or ghee in a cooking pot, add bay leaves and cumin seeds.

Next add, ginger garlic paste,turmeric and cinnamon.

If adding red onions, add now and saute well until light golden brown in colour on a low heat.

If not adding onions, then add chopped spring onion greens along with chopped spinach, mint, coriander and fenugreek leaves.

Add the green chillies chopped very finely or make a paste of it and then add.

Add red chilli powder too and adjust salt according to taste.

Cover and cook on high heat for about 12 minutes until the water dries up because spinach leaves tends to leave a lot of water.

After sauteeing the spinach well, add deep fried potato cubes.

Mix well and finally add the cooked rice.

Cover and simmer on low heat for 10 minutes until it is heated up nicely.

Keep it covered until ready to serve.

Serve with any curry or on it's own. It tastes yummy.