Wash the methi leaves very well. Chop them finely.
Slice the onion.
Take a pressure cooker and add the oil on low flame. Add the cumin seeds, cloves, bay leaves, green cardamom, cinnamon stick and black peppercorns.
Put in the sliced onion and fry it till light color change.
Now, add the Ginger-Garlic paste into saute till the raw smell goes away.
Squeeze out the water from the methi leaves and add them as well
On low flame, stir fry till the leaves look well fried and color darkens.
Drain the rice and add to the methi mixture.
Season with salt, red chilli powder, and turmeric powder.
Add double the quantity of water as compared to the rice.
Turn the flame to high and put on the cooker lid.
Let it cook for 3 whistles on a full flame and one more on low flame.
Cooking time depends on the age and variety of the rice, hence judge accordingly.
After the pressure releases, open the lid and with a fork, fluff up the rice.
Serve hot with curd etc as it is quite flavorful on its own.