Rinse basmati rice in fresh water for 2 to 3 times.
Then soak rice in enough water for 30 minutes. After 30 minutes drain all the water and set the soaked rice aside.
When the rice is soaking, rinse and chop the methi leaves and other veggies.
Crush ginger, garlic and green chilies in a mortar-pestle. You can also grind them in a small chutney grinder.

Sautéing Onions And Fenugreek Leaves
Heat in a 2 or 3 litre pressure cooker and fry the following spices until they splutter and are fragrant – cumin seeds, cardamom, green cardamoms, cinnamon, cloves and single strand of mace (optional).
Then add thinly sliced onions. Stir often and sauté the onions until they start turning golden.
Then add the crushed ginger+garlic+green chilli paste. Stir and saute for a few seconds until the raw aroma of ginger and garlic goes away.

Now add the finely chopped methi leaves. Stir and sauté for 3 to 4 minutes on a low to medium heat.
Then add chopped mix vegetables and mix well. You can add veggies of your choice.
Add turmeric powder, red chili powder and coriander powder. Mix very well again.

Making Methi Rice
Add the soaked basmati rice. Stir and saute for a minute.
Pour water. Season with salt as required and mix. You can also make the methi rice in a pan or pot. Add 2 to 2.5 cups of water if making in a pan.

Pressure cook on medium to high flame for 2 to 3 whistles or 8 to 9 minutes. When the pressure settles down on its own, remove the lid. Gently fluff the rice.
Serve methi pulao hot with plain curd or raita.