Methi Matar Pulav (Fenugreek Leaves & Green Peas Rice)

Methi Leaves - Soak a cup of picked Methi Leaves in about ¼ cup of Water, ½ tsp of Salt and a pinch of Sugar for 15 minutes. Strain water and squeeze the leaves off water and keep aside.
Pulav - Heat 1½ tbsp of Ghee in a vessel; saute a Bay Leaf, 2" Cinnamon Stick, 4 Cloves, 2 Caradamom, a Star Anise, ½ tsp of Sugar and stir for a minute. Add 2 sliced Onions, ½ tbsp of Ginger Garlic Green Chilli paste and saute till Onions turn transparent.
Add ½ tbsp of Coriander Leaves, methi leaves and saute for 4 minutes. Add washed and drained 2 cups of Basmati Rice, ¼ cup of Green Peas and saute for 2 minutes. Add 3¾ cups of Water and bring to a boil. Add Salt to taste, pinch of Nutmeg Powder and reduce heat to medium and cook covered with lid. Once the rice is cooked, turn off heat.

Serve warm with raita.