GETTING READY
1 In a large pan, bring plenty of water to a boil with a generous pinch of salt.
2 Use only the tender leaves and use the rest in some other dish.
3 Blanch the spinach for just under 1 minute and drain.
4 Let cool.
5 Put the rice in a sieve and hold it under running cold water to rinse until the water runs clear.
6 Drain.
7 Squeeze all excess moisture out of the spinach by hand and chop finely.
8 Peel the onions and chop very finely.

MAKING
9 In a pan, heat the ghee.
10 Add the onions and cook gently for 5 minutes, stirring until they are soft and pale golden brown.
11 Add the spinach along with garam masala and stir fry over moderate heat for 2-3 minutes.
12 Remove from the heat.
13 Add the rice with 2 1/4 cups cold water and 1 tsp salt.
14 Stir well.
15 Return to the heat, and bring to a boil over high heat.
16 Cover and lower the heat.
17 Simmer for 15 minutes or until the rice is tender and has absorbed all the liquid.
18 Stir with a fork to help separate the grains.

SERVING
19 Transfer to a serving dish and serve at once.