Aromatic basmati rice cooked with buttery soft spinach in homemade ghee, that's what makes this Instant Pot Spinach Rice Pilaf so flavorful and hearty!
Heat ghee in instant pot on SAUTE mode. Add cumin seeds and wait for them to sizzle, about 15-20 seconds. Add chopped onions and cashews and saute for 30 seconds. If you're adding curry leaves and green chilies, you can add them with the onions. Add crushed or grated, ginger & garlic, and saute another 30 seconds.
Add chopped spinach and cilantro and saute for about a minute, till the spinach wilts. See video for clarity. Add rinsed and drained rice and saute another minute. Add spices and water, stir well. Close lid. Cancel SAUTE. Set pressure valve to 'Sealing' position. Cook on Manual or Pressure Cook for 6 minutes.
Wait 5 minutes before manually releasing the pressure, by turning the valve to venting position (NPR 5). Open the lid after the pin drops. Fluff rice with a fork. Let it sit uncovered for 5 minutes. Squeeze in the juice of half a lime and mix it gently.
Heat a heavy bottom sauce pan on medium-high heat. Follow the instructions to saute everything, add rice, seasonings, water. Bring to a boil and cover the pot. Reduce heat to medium, cover the pot and cook for 10 minutes.
Open lid, gently fluff rice with a fork, add lime juice and mix. Let it sit, uncovered, for 5 minutes before serving. As a result of this resting period, any excess moisture evaporates, therefore, resulting in soft and fluffy rice.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.