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Methi Rice is a flavorful Indian rice dish with aromatic spices and a distinct regional character. This vegetarian preparation is a versatile family side dish that pairs well with curries and raita.
Rinse 1 cup basmati rice in water until clear, soak for 20 minutes, then drain completely.
Heat 2 tbsp ghee or oil in a heavy-bottomed pan over medium heat. Add cumin seeds, cloves, bay leaf, and cinnamon stick. Sauté until fragrant, about 40 seconds.
Add sliced onion and 1 green chili. Sauté over medium heat until soft and golden but not browned (about 3–4 minutes).
Add chopped methi leaves and sauté for 2 minutes until the leaves wilt and reduce in volume.
Stir in drained rice, green peas, and cashews; mix gently to coat with the spices and oil.
Pour in 2 cups water and season with salt. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and cook for 16–18 minutes until rice is tender and water is absorbed.
Remove from heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork before serving.
