Methi Pulao

• 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 1/2 tsp - red chillie powder
• 2 tsp - coriander powder
• 1 1/2 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.