Step 1Stem the mustard greens, wash well and chop but don't dry them.
Step 2Heat the oil in a wide, heavy pot. Add the onion, rice, ginger, cumin and paprika and stir to coat with the oil. Cook for 2 minutes over medium heat, then add the cilantro and the greens. Sprinkle with salt, cover the pan and cook until the volume has reduced, 10 to 15 minutes. Give everything a stir, then reduce the heat to the lowest setting, replace the cover and cook slowly for 30 to 45 minutes. There should be ample moisture in the pot, but check once or twice to make sure that nothing is sticking on the bottom. If it seems dry, add a few tablespoons to 1/4 cup of water.
Step 3Start tasting after 30 minutes, and cook until the greens are tender. Serve warm with yogurt spooned over the top.