Aloo Methi Pulav (Potato Fenugreek Rice)

Ingredients:
Fenugreek/Methi leaves - a bunch
Potatoes - 2 medium
Basmati Rice - 1 cup
Cashews - 5
Coriander seeds - 1 tbsp
Green chillies - 6
Cloves - 4
Bay Leaf - 1
Biryani or Pulav Masala - 1/8 tsp (optional)
Butter or Oil
Salt

Method:
1. Roughly chop washed Fenugreek leaves (with tender stems).  Peel the potato skin and dice it into medium size julienne pieces.  Place the potatoes in a bowl of water.
2. Wash rice well, about 3 - 4 times in water.  Let the rice drain in a colander for about 15 minutes.
3. Grind green chillies and coriander seeds with about 1/2 cup water.  Save it for later.
4. Heat about 2 tbsp butter or oil in a pressure cooker.  Add cloves and bay leaf.  After a minute add diced potatoes.  Saute potatoes for about 2 minutes.  Add chopped fenugreek leaves and cashew pieces.  Saute for a couple of minutes.  Add drained rice and biryani masala.  Fry for a minute and add ground chilli coriander paste.  Add about 1 cup water, salt and mix well. (Add water based on the variety of rice.)
5. Pressure cook to one whistle.  Let the pressure in the cooker drop down naturally, (15 - 20 minutes) before opening the lid.  Mix and serve Alu Methi Rice with raita.