• Soak rice for 30 mins after washing it 3-4 times.Meanwhile, heat oil or ghee in your pan, as per your choice. Saute crushed ginger, cumin seeds and green chillies as per taste.
• In a blender, add chopped spinach leaves and blend it without water. It should result in a puree little less than 1 cup. Add this puree to the pan.
• Let it cook for few minutes.Add soaked rice along with salt.
• Add 1 ¾ cup water and stir. Hint: Always add some water to your blender and remove residue of puree from it so that no nutrients are lost.
•  Let it come to a boil and cook it on low flame
• Add a dash of lemon juice and let it cook until water evaporates. Check if the rice is cooked, if not, add ¼ cup water.
• Serve it with any curry/pickle or have it just as it is.

For instant pot

• Follow the same instructions, just that the water used to cook is 1.25X times the rice quantity. Hence for 1 cup rice , use 1 ¼ cup water.
• Close the lid and choose pressure cook mode in sealing position . Cook on high for 4 minutes and do a quick release after 5 minutes.
• Open the lid, add a tablespoon at lemon juice. Serve warm with a salad