Wash and soak long grain basmati rice for 15 minutes.
Blench spinach by bringing some water to boil. Once boiling, add in tightly packed 2 cups of baby spinach in boiling water, wilt the spinach for just a minute or so, then take out the spinach and place it in ice cold water for 2-3 minutes. Strain the water out completely then add blenched spinach into a blender with 1 cups of water. Blend it to smooth liquid, keep it aside.
This step is optional, you can simply add frozen lilva directly to Instant pot however I like to boil it with water and oil just for couple of minutes to remove any funky smell. Bring some water to boil in a pot with pinch of salt and 2 tsp of oil. Once boiling, add in frozen peas, frozen val lilva and frozen surati papdi lilva. Bring it to boil and strain out the water using a strainer. Keep lilva aside. This helps with any funky smell frozen lilva might have.
Put instant pot on saute mode. Add in oil and ghee. If using Indian pressure cooker, everything remains the same with 2 whistles on medium heat at the end.
Once ghee is melted, add in whole spices and cumin seeds. Once cumin seeds start to fragrant and turn deeper in color, add in asafetida.
Add in chopped onions, saute for a minute. Then add in minced garlic, grated ginger and finely chopped thai green chilis. Mix in and cook for 30-40 seconds. Or until raw smell of garlic is gone.
Add in chopped green peppers and white part of scallions. Mix well and cook for 30-40 seconds.
Add in other dry spices mentioned above along with salt. Mix well and cook for 30-40 seconds.
Add in thawed/boiled lilva to the IP, mix well, cook for a minute.
Add in soaked basmati rice WITHOUT any water. Mix well and cook for 30 seconds.
Add in spinach pure from blender to instant pot. Rinse the blender with additional 1¼ cup of water and add it to the instant pot as well. At this point, the IP should have 2¼ cups of water in total (1 cup you blend spinach with + 1¼ cup you rinsed the bender with).
Add in 1 hipping tbsp of ghee and squeeze of lime/lemon. Stir and bring it to simmer.
Once simmering, close IP lid (or Indian pressure cooker lid), seal it and cook rice on high pressure for 5 minutes. Then do natural pressure release 5 more minutes. After that, do quick release. If using Indian pressure cooker, do 2 whistles on medium heat, then turn the heat off and let it cool down.
Garnish it with cilantro and green part of scallions. Serve it with pippin hot Gujarati Kadhi, side of papad and kachumber!