Ingredients:

1. 1-/2 cups Basmati Rice
2. 3 cups Water
3. 2 cups Methi Leaves (fenugreek leaves)
4. 3/4 cup Mixed Vegetables (chopped)
5. 1 Onion (thinly sliced)
6. 1 tbsp Ginger Garlic Paste
7. 1/2 tbsp Green Chilis (crushed)
8. 1/4 tsp Turmeric Powder 
9. 1 tsp Red Chili Powder 
10. 1 tsp Corriander Powder 
11. 2-3 tbsp Oil
12. 1 tsp Shahjeera 
13. 1 inch Cinnamon Stick
14. 3-4 Cloves 
15. 1 Bay Leaf
16. Salt to taste

Method:

• Rinse basmati rice with water and then soak the rice with 3 cups of water for 30 minutes.
• Drain the rice and preserve the water for later use.

• Heat 2-3 tbsp oil in the pressure cooker and sauté the following spices till fragrant.
• Then add onions and fry until translucent.
• Stir often and then add the crushed ginger garlic paste and crushed green chili.
• Stir and sauté till the raw aroma of ginger and garlic goes away.
• Now add the finely chopped methi leaves.
• Stir and sauté for 3-4 minutes on a medium flame.
• Then add vegetables and stir well.
• Add turmeric powder, red chili powder and coriander powder.

• Add the soaked basmati rice, stir and sauté for minute.
• Pour the preserved water, add the salt and stir again.
• Pressure cook on medium to high flame for 2-3 whistles.
• When the pressure comes to room temperature, remove the lid.
• Serve hot with raita.