1 Soak picked methi leaves in about 1/4 cup water, 1/2 tsp salt and a pinch of sugar for 15 mts. Strain water and squeeze leaves of water. This removes any bitterness of the leaves. Keep aside. 2 Heat ghee in a vessel, add bay leaf, cinnamon, cloves, caradamom, star anise and sugar and stir for a mt. Add the sliced onions, ginger-garlic-green chilli paste. Saute the onions till they turn transparent. 3 Add the coriander leaves and methi leaves and saute for 4 mts. Add the drained rice and green peas and saute for 2 mts. 4 Add water and bring to a boil. Add salt and nutmeg pwd and reduce heat to low-medium and cook covered with lid. 5 Once the rice is cooked, turn off heat. Serve warm with raita. Prep & Cooking: 40 mts Serves 4-5 persons . 1 1/2 tbsps ghee 2 green cardamoms 4 cloves 2†cinnamom stick 1 star anise a bay leaf/biryani akku 1/2 tsp sugar very small pinch nutmeg pwd 2 onions finely sliced 1/2 tbsp ginger-garlic-green chilli paste 1 cup fresh methi leaves 1/2 tbsp fresh coriander leaves, finely chopped 1/4 cup fresh green peas 3 3/4 cups water salt to taste
