Heat oil in a saucepan. Add cardamoms, cloves, shah jeera, cinnamon, bay leaf, biryani flower, mint leaves and methi powder.
Fry until mint leaves change color. Then add onion and fry till translucent.
Add green chillies, ginger garlic paste fry for a minute.
Add chopped spinach and cook for a minute or two until spinach wilts. Add tomatoes, salt and cook until soft and juices evaporate.
Add turmeric powder, rice and fry for a minute.
Add 1 ½ cups of water (rice to water ratio of 1 : 1 ½ ) and bring to a boil.
Reduce heat and cook until rice is done.
Garnish with cilantro and serve hot with raita or any gravy of your choice.