Blanch the spinach then transfer to a bowl of ice to allow to cool. Next, 1. transfer the leaves to a blender and blitz to make a smooth puree.
Saute cumin seeds, bay leaf, cinnamon stick, and cloves. Then add minced green chilies, onions, garlic, and ginger. Saute till the onions turn translucent.
Add the tomatoes, green peas, spinach puree and salt.
Add the rice and water, give it all a good stir. Pressure cook for 4 minutes then release for 4 minutes.
Fluff the rice lightly with a fork. Garnish with lemon juice and chopped cilantro.
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