• Fenugreek leaves- 1 bowl 
• Cinnamon sticks 2
• Cloves 3-5
• Cardamon pods 3 crushed
• Bay leaves 2
• Cumin seeds 1 spoon
• Ghee 1 cup
• Green chilies 5-8 Slitted
• Onion 1 large finely chopped
• Ginger 2″ size – wet ground into paste
• Garlic 6 cloves – wet ground into paste
• Tomato 1 small chopped
• Lemon juice from 1 fruit
• Rice 1 cup (short grained rice)

Method

1. In a pressure cooker, heat ghee. Add cinnamon, cardamon, cloves, bay leaves and cumin seeds.
2. Add green chilies and fry them for few minutes. Followed by onion. Fry onion till it turns to golden color.
3. Now add ginger-garlic paste and fry them real good, until its raw smell leaves. Followed by tomato and lemon juice.
4. Once they are fried and oil shows up on the sides, add rice. Fry the rice for few minutes untill the rice gets well coated with oil.
5. Now add fenugreek leaves too, to it. Fry them for few seconds. Let the leaves wilt. Then add salt to it. Add 1 and 1/2 cup of water. Slow cook them over medium heat till rice is done. (If in pressue cooker, till 1-2 whistle sounds)
6. Serve hot with cucumber or onion raita.