Ingredients:

• Rice – 1 cup
• Methi leaves(Fenugreek leaves/Vendhaya keerai) – 1½ cup
• Cinnamon – 1 stick
• Cloves – 1
• Cumin seeds – 1/4 tsp
• Ginger garlic paste – 1 tsp
• Green chilli – 2 (chopped)
• Onion – 1 medium (finely chopped)
• Tomato – 2 (finely chopped)
• Turmeric  powder – 1/4 tsp
• Chilli powder – 1 tsp
• Salt – to taste
• Ghee – 3 tbsp

Recipe:

1. Steam Rice with Salt in a cooker and allow it to cool.
2. Heat Ghee in a pan. Add Cinnamon, Cloves, Cumin seeds and allow them to splutter, then add Ginger garlic paste, Green chilli and fry for 2 minutes.
3. Then add Methi leaves and fry for a min. Now add Onion, Tomato, Turmeric powder, Chilli powder and salt one by one, fry till the raw smell goes. Then remove from heat.
   
4. Keep the Rice in low heat. Add the prepared methi gravy to the Rice and mix well.
5. Leave it in low heat for 10 minutes and then remove from heat.

Goes well with: Raita, Papad, Potato Curry.