Soak picked methi leaves in about 1/4 cup water, 1/2 tsp salt and a pinch of sugar for 15 mts. Strain water and squeeze leaves of water. This removes any bitterness of the leaves. Keep aside.

Heat ghee in a vessel, add bay leaf, cinnamon, cloves, caradamom, star anise and sugar and stir for a min Add the chopped tomatoes,ginger-garlic paste and green chillies. Saute well.

Add the coriander leaves and methi leaves and saute for 4 mins. Add the drained rice and green pea and saute for 2 mins.

Add water and bring to a boil. Add salt and nutmeg powder and reduce heat to low-medium and cook covered with lid. Once the rice is cooked, turn off heat. Serve warm with raita.