Step 1

Wash and soak the basmati rice for about 15 minutes. I usually leave the rice soaking until I get the rest of the ingredients cooking. Then drain the rice and use it.

Step 2

In the saute mode of the Instant pot, heat oil add the cumin seeds (1). Once the seeds splutter, add the onions and sauté until translucent (2).

Step 3

Add the minced garlic and fry for a minute (3). Add the chopped tomatoes(4).

Step 4

Next add the salt and spices and cook until the tomatoes are mushy and the masala is aromatic (5).

Step 5

Add the frozen or fresh spinach and saute for couple of minutes (6).

Step 6

Add the water needed for the rice to cook (7). I use about 1 1/2 cups of water for a cup of basmati rice. If using any other kind of rice or grain, make sure to adjust the water quantity.

Step 7

Once the water heat up, add the drained rice and mix it well (8).

Step 8

Close the Instant pot and turn it off from the saute mode and set to pressure cook mode for 5 minutes. Again change the cooking time depending on what works for the particular kind of rice you are using.

Step 9

Once the cooking time is up, do a quick pressure release after 10 minutes. Let the rice sit for about 5 minutes and then gently fluff with a fork.

Step 10

Serve it warm with raita or yogurt on side.