Cook the rice to a fluffy consistency and keep aside.

Heat ghee in a wok/kadhai on medium flame.

Add the cinnamon stick, cloves, and cardamom and let the aroma release into the ghee.

Add the sliced onion and sauté until translucent.

Roughly pound the ginger and garlic cloves using a mortar and pestle and add it to the pan.

Cook until the raw smell goes away.

Add the tomatoes and sauté until soft and well cooked.

Add the red chilli, coriander, and garam masala powder, and sauté until the ghee separates out on the sides.

Add the chopped methi or fenugreek leaves, season with salt, and mix well.

Cook the mixture until the fenugreek leaves are well cooked, and occasionally sauté in between.

Once the tomato methi mixture is ready, add the cooked rice into the pan and mix it well using a fork.

Let it simmer for 2 minutes and switch off the flame.

Serve hot with raita and roasted papad.