In a large saucepan, heat the oil. Add the ginger, garlic, and onions. Sauté over low to medium heat until they produce a pleasant aroma and turn a light golden brown.

Add the tomatoes and cook until they are mushy and tender.

Add the cardamom, bay leaf, cloves, cinnamon, turmeric, red chili powder, and green chilies.

Add the yogurt and chopped mint leaves, then quickly bring the mixture to a boil on high heat, allowing the majority of the masala's liquid to evaporate. 

After the masala has thickened, mix in some of the portion of the divided rice and the steaming vegetables. Mix thoroughly and set aside.

Heat the oil in a pan and add the potatoes, salt, and green chilies. The potatoes should be lightly stirred and have a fresh green chilli flavour after a few minutes of sautéing.

Mix the caramelized onions and potato mixture thoroughly with the second portion of rice. Set aside.

Add the cinnamon stick to a pan of hot oil and cook for a few seconds to unleash its aroma. Add the spinach, cumin powder, mint leaves, and salt to taste. Ensure that the majority of the spinach's water has evaporated.

Stir the spinach mixture into the third portion of the rice.