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Wash and soak the rice for about 30 minutes.
Heat the oil in a pan and fry the onion until it turns translucent. Add the ginger-garlic paste and saute for a minute. Then add all the spices and salt and saute until oil appears on the surface (bhoonify). Add the spinach, mix and cover. Cook until spinach is tender (about 5-7 minutes). Turn off heat.
Fry the fish on both sides on medium high heat until light brown. Springle cumin powder and salt on both sides while frying. Once fried, transfer to a plate and keep aside.
In a big pot add the soaked rice along with the water and salt. Bring to a boil, then simmer and let it cook for 10 minutes. Drain all the water.
Take a big pot or a deep oven safe dish. Add half of the rice into the pot/dish and spread all over. Add a layer of spinach using half of the spinach. Add all the fish filet, then repeat the layer of spinach followed by the rice on top. Add some fried onion on top. Cover and let it cook either on stove top on low for 30 minutes or in the oven on 180 degrees C for 30 minutes.