• Wash and soak rice for 20 minutes. Discard the water before cooking.
• Heat oil in a saucepan and add cumin seeds, cinnamon stick, and green cardamom followed by chopped garlic, chopped ginger, green chili, and chopped onion. Fry onion till it turns soft and pink.
• Now add spinach puree and 1 1/2 cups of water. Bring to a boil and add soaked rice and salt.
• Cover and cook the rice for 8 minutes. Open the lid and stir gently to loosen the sides by fluffing and letting out any trapped steam. Place the lid and cook for a couple of minutes more. Remove from heat but let it stand covered for 10 minutes before serving.

For Tomato Rice:

• Wash and soak rice for 20 minutes. Discard the water before cooking.
• Heat oil in a saucepan and add cumin seeds. Once it slightly changes color add chopped garlic and fry for a few seconds. Then add chopped onion and green chilies.
• Fry till onion turns translucent and then add chopped tomatoes followed by red chili powder, turmeric powder, tomato puree, sugar, and salt.
• Cook till tomatoes are melted and oil starts to separate. This will take about 4 to 5 minutes.
• Now add 2 cups of water and bring to a boil. Check the seasoning.
• Finally, add soaked rice. Stir, cover, and cook on medium-low heat for 8 minutes. Stir gently, by now the water is almost dried up but not completely. Place the lid back and continue to cook for a couple of minutes more or till the water has dried up and rice is cooked. Remove from heat but let it stand covered for 10 minutes before serving.
• Serve hot.