1 cup basmati rice
2 cups fenugreek/methi leaves, chopped
2 onions, sliced
½ cup carrot, chopped
½ cup green peas, shelled
2 tablespoons ginger, garlic and green chillies paste
½ teaspoon cumin seeds/jeera
50 grams of whole garam masala
¼ teaspoon turmeric/haldi powder
½ teaspoon coriander powder
½ teaspoon chilli powder
2 cups water
2 tablespoons oil
Salt

Preparation:
Soak rice for 30 minutes.
Sprinkle some salt on methi leaves to reduce the bitterness and allow to stand for 15 to 20 minutes. Then squeeze and keep aside.
Sauté cumin seeds and whole garam masala in a pressure cooker then add sliced onions.
Add ginger, garlic and green chilli paste and fry for 2 minutes. Add methi leaves, 
sauté for 3 to 4 minutes on a low flame.
Add veggies and stir. Add turmeric, red chilli, coriander powder. Add rice, water and salt. Pressure cook on medium flame for 2-3 whistles.

Serve with dal.