Methi Peas Pulao

INGREDIENTS:
Serves:2

To temper
2 teaspoons Ghee/Oil
1 inch piece Cinnamon (I used 1/2 teaspoon cinnamon powder)
1 Cardamon
1 Cloves
1 inch piece Ginger (Grated)
2 Garlic cloves (finely chopped) 
1 or 2 Green chillies
7-8 Cashews (Optional)

1 small Onion( cut lengthwise)
1 cup Methi leaves(do not chop)
3/4 cup Peas

1 teaspoon Red chili powder
3/4 teaspoon Coriander powder
1/2 teaspoon Amchoor powder
Salt to taste

1 cup Basmathi rice
1 1/2 cup water

Lemon juice (optional)


PROCEDURE:
1. Soak Basmathi rice in warm water at least for 20 mins.
2. In a pressure cooker add the ingredients in the same sequence as listed above giving a continuous stir.
3. Saute the methi leaves till it shrinks in size.
4. Add Basmathi rice and water, close the lid and let it whistle once in a medium high flame.
5. Once the cooker cools down add lemon juice if needed.

NOTES:
1. Soaking Basmathi rice is must and always use less water to cook Basmati rice.
2. You can add coconut milk for enriched taste.