Heat olive oil in a large saucepan over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Add chopped onions and minced garlic. Sauté until onions are soft and translucent.

Stir in chopped spinach leaves and cook until wilted.

Add rinsed basmati rice to the pan. Stir well to combine with the spinach mixture.

Season with chilli flakes, and salt. Mix until evenly distributed.

Pour in water and bring to a boil.

Reduce heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the rice is cooked through and water is absorbed.

Once cooked, fluff the rice with a fork and serve hot.