• Wash basmati rice under running water. Then soak it for 15- 20 minutes before cooking it. Do this irrespective of whether you are making it in the Instant Pot or Stovetop.

To make in the Instant Pot

• Meanwhile, blanch the spinach. Add spinach to boiling water and let it sit in it for 10 minutes.
• Then immediately transfer the leaves to a bowl of ice water. Let it be in there for another 10 minutes.
• Transfer the leaves to a blender and blitz to make a smooth puree.
• Turn on the Instant pot in Saute mode. Add oil to the pot and saute cumin seeds, bay leaf, cinnamon stick, and cloves.
• Then add minced green chilies, onions, garlic, and ginger. Saute till the onions turn translucent.
• It's time to add the tomatoes and green peas.
• Then add the spinach puree along with salt. Drain the water from the rice and add it to the pot.
• Add water, give it all a good stir. Turn off the saute mode. Close the lid and make sure the vent is in a sealing position.
• Cook in manual/pressure mode for 4 minutes. Allow to naturally release the pressure for 4 minutes and then do a manual pressure release.
• Fluff the rice lightly with a fork. Garnish with lemon juice and chopped cilantro.

To make on the Stovetop

• Cook rice in a rice cooker. Add bay leaf, cinnamon stick, and cloves to it. This helps infuse the flavors of these whole spices into the rice. Or you can use leftover rice.
• Meanwhile, blanch the spinach and prepare the puree. (refer to steps above)
• Heat oil in a pan. Temper cumin seeds, and then add minced green chilies, onions, garlic, and ginger. Saute till the onions turn translucent.
• Next, add the tomatoes and green peas. Saute till the tomatoes turn soft and pulpy.
• Then add the spinach puree along with salt. Fry for a minute.
• Lastly, add the cooked rice and mix it all together. You can discard the whole spices in the rice. Garnish with lemon juice and chopped cilantro.