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Heat the oil over medium heat. When visibly hot, toss in the panch poran and temper the spices for about 30 seconds and then add the chopped onions.
Sauté the onions for about five minutes until soft and translucent. Then add the garlic, ginger and chillies.
Fry for a further minute and then stir in the curry powder followed by the minced meat. This can be any minced meat of your choice.
Brown the meat for a couple of minutes, breaking it apart with your spatula. You don't want any bit lumps of meat so really break it down.
Stir in the ground spices and then add about 500ml (2 cups) water and bring it to a simmer while continuing to break the meat apart.
Add the chopped tomatoes and spinach and then cover the pan. Allow it to simmer gently for about 10 minutes. Stir from time to time and the spinach will fall apart into the sauce.
To finish, stir in the cold cooked rice and carefully move it around into the other ingredients. Do not stir to vigorously or the rice grains will split.
Season with salt to taste and serve.