Ingredients:

• 2 cups – rice, picked, washed and soaked
• 1 small bunch Methi (chopped)
• 1 stick Cinnamon
• 2 Tomatoes finely chopped
• 1 black Cardamom (pounded)
• 4 green Cardamoms (pounded)
• 2 large Onions (sliced)
• 1/2 tsp – ginger-garlic paste
• 2 Green chillies to taste sliced or chopped
• 1 .5 tsp – red chillie powder
• 2 tsp – coriander powder
• ½ tsp – Turmeric powder
• 4 cups – water
• 2 tbsp – Ghee
• 4 Cloves
• salt to taste

Method:

1. Put the washed methi leaves in a large, microwave-safe bowl.
2. Cover and microwave at 100% power for 8 minutes.
3. Heat the ghee in a large flat- bottomed, microwave-safe dish and microwave at 100% power for 3 minutes.
4. Add the whole spices. Cook at the same power level for 1 minute. Add the onions and ginger-garlic.
5. Cook another 4 minutes. Add the tomato, chillies, powdered spices and chopped methi.
6. Cook at the same power level for 3 minutes. The ghee should just start to separate.
7. Add rice, salt, measured water and mix well.
8. Cook uncovered at 100% power for 15 minutes, then cover and complete cooking at 60% power for 5 minutes.
9. Stand 5 minutes before serving.

Recipe courtesy of Anita Raheja