Puree the fresh coriander and spinach in a food processor with two or three tablespoons of water. If you don’t have a food processor, just chop them finely. Chop the garlic finely.
Rinse the rice well with cold water. Take a medium pot and bring the ghee to heat in it on high.
When it’s hot, add the cloves, cinnamon, cardamoms, and bay leaf and as they sizzle up, the chopped garlic. When the garlic turns a pale golden, measure the rice first into a mug, next stir it in and fry for a minute.
Then mix in the green paste, add 1.5 times as much hot water as the rice, measured in the same mug. Bring to a boil, lower the flame to simmer, cover and cook for about 10-12 minutes until all the water is absorbed and the rice is cooked.
Serve this with yogurt and pickle for a really simple lunch or as a side for some grilled chicken or pork.