Soak basmati rice for 30 minutes before cooking it. Then drain the water, add fresh water, bay leaf, cinnamon stick and cloves in it and cook it in a rice cooker. Blanch spinach leaves and blend it along with green chillies into a smooth puree. Heat ghee in a pan, temper cumin seeds. Then add minced green chillies, garlic and ginger. Saute for 1 minute.
Then add curry leaves and onions. Fry till the onions turn translucent and then add tomatoes and salt. Saute till the tomatoes turn mushy. Now add boiled moong beans to this. Mix and cook for another minute. Then add the spinach puree and bring it to a boil. Lastly add the cooked rice and mix it all together. Adjust salt as needed. Ganish with cilantro.