Wash the rice until clear and then soak in some water for 15-20 minutes. Though its not necessary, I would recommend it if you like your grains separate.
Heat the coconut oil (see Tip 1) in a large saucepan over medium-high heat and add the cumin seeds
Once they sizzle and become aromatic, add the drained rice.Stir fry for few seconds.
Add 2-3/4 cups of water (you can use the water used for soaking) along with salt (abt 3/4 tsp) and turmeric. Bring to a boil over high heat.
Reduce the heat to the low-medium setting, partially cover the pan and cook until the rice is done. It would take around 10 minutes.
Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes.
While the rice is cooking, you can start working on removing the leaves. For the amount you want to use, please refer Tip 2 before using the quantity mentioned above.
Wash it well. Greens are hoarders of dirt.
In another pan, heat 1 tbsp of Butter. I use unsalted cultured butter which is nutritionally better. Also cooking greens (or even vegetables for that matter) in some butter helps the body absorb nutrients better in the said veggies. But if you are not into using butter, see my Tip 1.
Add the chopped greens to it with some salt. Remember that there is already some salt in the rice, so add accordingly along with generous dose of ground pepper.
Cook until just lightly wilted. Add the Garam masala, give it a good mix and switch off flame. Do not overcook the greens.
Add this to the prepared rice
and give it a gentle mix until incorporated.