Wash and soak rice for about 20 minutes. Bring 2 cups water to a boil and add rice. Cook covered until the rice is done to a grainy texture and not mushy. Cool completely.

Pour oil to a hot pan and add cumin, green cardamoms, green chilli and garlic.

Saute garlic until a nice aroma comes out, then add green peas and methi leaves. Saute for 3 to 4 minutes until the leaves wilt completely.

Add garam masala powder, turmeric and mix well. Turn off the stove.

Transfer cooled rice and sprinkle salt. Mix everything well. Add some lemon juice. Taste test and add more salt and lemon juice if needed.

Serve methi rice with raita or a veggie salad.

Rinse 1 cup basmati rice and soak it. Set aside for 20 mins. Meanwhile pluck the methi leaves.

Press SAUTE button on the instant pot. Pour oil to the steel insert.

Add cumin, green cardamoms, garlic and green chilies. When they begin to splutter, add green peas and methi leaves.

Saute for a minute or 2 until the leaves wilt. Add garam masala, turmeric, salt and drained rice. Pour 1¼ cup water.

Press CANCEL button and scrape the bottom with a spatula to release any bits of food stuck.

Press PRESSURE COOK button and set the timer to 5 minutes if using basmati rice. If using regular rice, set the timer to 10 minutes.

Allow natural pressure release for 5 minutes. Release the rest manually. Let the methi rice cool down a bit and then taste test it. Then add more salt if needed and squeeze in lemon juice.