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.
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).
Add the minced garlic and fry for a minute (3). Add the chopped tomatoes(4).
Next add the salt and spices and cook until the tomatoes are mushy and the masala is aromatic (5).
Add the frozen or fresh spinach and saute for couple of minutes (6).
Add the water needed for the rice to cook (7). I use about 1 ½ 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.
Once the water heat up, add the drained rice and mix it well (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.
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.
Serve it warm with raita or yogurt on side.