Start by plucking the methi leaves from the stems, keeping only the very tender stems and discard the thick, fibrous ones.

Place the leaves in a large bowl of water and rinse thoroughly 2-3 times to remove any dirt or grit, as methi tends to hold soil.

Drain the leaves completely in a colander so there is no excess moisture.

Finally, finely chop the methi so it cooks evenly and blends well into the pulao.

Heat oil in a heavy-bottom pan. Add cumin seeds and let them splutter and turn fragrant.

Add chopped tomatoes, hand-pounded green garlic, and green chili, turmeric and salt, mix well. Cook until the tomatoes soften.

Add the soaked and drained basmati rice and green peas (optional). Gently stir to coat each grain with the methi mixture and spices without breaking the rice.

When about 85% of the water is absorbed, reduce the heat to low. Cover and cook for another 7-8 minutes, or until the rice is soft and fully cooked.

Turn off the heat and let the rice rest (covered) for 5 minutes.

Fluff gently with a fork and serve warm.