Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked. Fluff with a fork before serving.

In a large pan or pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.

Add the minced garlic and grated ginger to the pan. Cook for another 2 minutes, stirring occasionally, until fragrant.

Stir in the turmeric and garam masala, cooking for 1 minute to release the spices' aroma.

Add the chopped tomatoes and cook for 5 minutes until they begin to soften.

Stir in the chickpeas, then add the fresh spinach in batches, allowing it to wilt before adding more. If using frozen spinach, add it all at once. Cook for 5-7 minutes until the spinach is fully wilted and the chickpeas are heated through.

Season the chana saag with salt and black pepper to taste. Remove from heat and set aside.

For the cucumber raita, grate the cucumber and squeeze out excess water. In a small bowl, combine the grated cucumber with plain yogurt. Season with salt and pepper to taste and mix well.

Serve the chana saag over a bed of basmati rice, accompanied by a side of cucumber raita.