Before you get started, scroll up a little and watch a quick recipe video.
Check the notes and tips at the bottom of the recipe for extra info and help.
Wash rice with cold water 2-3 times or until water runs clear. Keep it aside.
Add butter and oil, once butter melts add bay leaf, cassia, cardamom, cloves, cumin and saute for few seconds until fragrant.
Stir in onion, green chillies, crushed ginger garlic and cook for 3-4 minutes until onion turns soft.
Now add tomato and cook for 2-3 minutes until it starts to soften.
Add crushed black pepper, thawed fenugreek and saute for couple of minutes and then CANCEL saute mode.
Add rice, water, coriander, mix well.
Secure the pot with lid, turn the knob to SEALING position.
Once the timer goes off, let the pressure release naturally for 10 minutes and then turn the knob to VENT position.
Once the pin goes down take the lid off the pot and fluff the rice gently.
Stir gently and serve piping hot methi pulao with any side dish of your choice.