Add all the ingredients under "*To grind*" list in to a blender and puree it adding water as needed.
Wash and drain the rice with enough water and keep this ready. Heat a pressure cooker adding oil followed by cinnamon, cloves, cashews and bay leaf. When the cashews turn little brown then include cubed onions and saute for few minutes. As the onions turn translucent mix in chopped fenugreek leaves and continue sauteing.
As the fenugreek leaves begin to wilt, add the turmeric powder and ground spice puree from step1 and combine it well.
At this stage include the drained rice and mix. Finally add 1 cup coconut milk, 1 cup water and salt.
Close the pressure cooker with lid and let it cook for 3 whistles in medium flame. Switch off and as the pressure releases carefully fluff the methi rice without breaking the grains.
Flavorful and healthy methi rice is ready to serve with any raita.