1. Take 1 ½ cups of dry Basmati Rice and soak in 4 cups water for about 30 minutes. Rinse and drain the water after 30 minutes.

2. In a pan, take 1 Tbsp of oil, add 1 Tbsp ginger, and two green chilis slit. Sauté for 30 seconds, and 2 cups of spinach and sauté for 1 minute.

3. Transfer the sautéed spinach, ginger, and chili into the bowl and let it cool down. Blend this into a smooth puree with ¼ cup of water.

4. In an Instant pot, turn on the sauté function and take 2 Tbsp of oil. When the oil is hot, add 1 tsp of mustard seeds, 2 or 3 bay leaves, three cinnamon sticks, five cloves, three cardamoms, and sauté the spices for 15 seconds.

5. Add one red onion thinly sliced, sauté for 30 seconds. Add ½ tsp salt, and sauté for additional 20 seconds or until the onions are translucent.

6. Add ½ tsp Turmeric powder, 1 tsp cumin powder, 1 Tbsp coriander powder, and mix well.

7. Add 2 Tbsp of Cashews and 2 Tbsp of Raisins and quickly saute.

8. Add the prepared spinach puree, and cook for a few seconds.

9. Add 2 ½ cups of water, ½ cup of cilantro, 2 tsp of lime juice, and ¾ tsp of salt. Let this come to a boil for 2 minutes.

10. Add the rinsed rice, and cook for 2 minutes by stirring frequently. Cover the lid and turn on the rice function mode (12 minutes).

11. When the rice is ready, open the lid and gently separate the rice.

12. Serve with raita or yogurt.