• Wash rice 3-4 times under running water or until the water runs clear. Add washed rice to a bowl. Add excess water and soak the rice for 30 minutes.
• If you are using fresh methi, clean and pick the leaves and discard the stems.
• Wash the leaves under running water and make sure they are dirt free. Place washed methi on a colander and let excess water drain. 
• Chop the methi leaves and slice the onions. Keep ready. Frozen methi usually comes in chopped blocks, you can use as it is.
• Press saute button on instant pot and set timer to 15 minutes. Or place a pressure cooker on the medium flame stove.
• Add mustard oil and let heat up. Once warm, add the whole spices and fry on low heat for 5-7 seconds taking care not to burn them.
• Introduce the sliced onions next. Fry until golden brown. Takes about 5-6 minutes.
• Then add the chopped garlic and potatoes.Fry the potatoes for 1 minute with the onions.
• Then, add chopped methi and green peas. Sprinkle some salt. If you like a kick, you can add a few chopped green chillies right now.
• Mix and fry everything together for a minute, the methi leaves will wilt slightly. Cancel the saute mode.
• Add the soaked and drained basmati rice. Add 1 cup fresh water, give everything a stir and taste the salt. The water should be on the salty right now. It will make sure that your rice will be seasoned well.
• Close the lid of instant pot and press pressure cook. Set timer to 4 minutes. Make sure that the valve is in sealing position. Pressure cook on high for 4 minutes and then let pressure release naturally for 8 minutes. Then manually release the pressure by sliding the valve to vent position. For pressure cooker, cook for 2 whistles on medium heat.
• Open the instant pot lid and carefully fluff the methi pulao from one side. The potatoes are going to be hot and soft right now, be gentle in fluffing.
• Serve methi with boondi raita or garlic achar. Enjoy!

METHI PULAO ON STOVE TOP 

• Use a heavy bottom, wide cooking pot for cooking the methi pulao.For cooking on stove top, add water in 1:2 ratio, meaning for 1 cup rice, add 2 cups water. Once you have added water and its time to cook the rice, stir well and bring the mixture to a boil.Once it starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer until the rice is cooked and the water is absorbed. Switch off the stove. Let it sit covered for a few more minutes. Then, fluff the rice gently with a fork to separate the grains.