Rinse the basmati rice under running water until water runs clear. Soak the rice for 20–30 minutes. Then drain and keep aside.

Wash spinach well. Roughly chop and put spinach, chopped green chillies, ginger and garlic in a blender. Add a little water and blend into a smooth spinach-garlic-ginger puree.

Heat oil in a pressure cooker or heavy pot. Add cumin seeds, bay leaf, cloves, cinnamon stick and cardamom pods. Sauté till spices crackle.

Add sliced onion and green chillies. Sauté till onion becomes translucent.

If using mixed vegetables (peas, carrots, beans etc.), add them now and sauté for 2–3 minutes.

Add the spinach puree. Stir and cook on low heat for 4–5 minutes until raw smell vanishes.

Add drained rice gently into the spinach mixture. Add salt, water, and a few drops of lemon juice (if using). Stir gently to mix.

Close the cooker lid and cook on medium-low flame. For pressure cooker: cook 8–9 minutes (~2–3 whistles). For pot: cover and simmer 12–15 minutes until rice is done and water absorbed.

Once pressure releases naturally (or pot cooking is done), open carefully and fluff the rice gently with a fork. Garnish with fresh coriander if desired.