Corn Methi Pulav

This recipe has been adapted from the Cooking Under Ten Minutes by Tarla Dalal.
I have altered to suit availability of ingredients and the taste fancies of the two people who would eat it, my husband and myself.
Last weekend, my husband had to work as he does once every third weekend. I cooked this rapid cooking menu and sent his lunch.
The menu consisted of Corn and Methi Pulav, cucumber raita and roasted baby potatoes.
It is a real quick-fix lunch.

For the Corn- Methi pulav you need:
1 cup uncooked Basmati rice
1 small bunch of methi leaves, washed and leaves separated, but not cut
¼ cup frozen ready to use sweet corn kernels
1 small bay leaf
1 cardamom whole
3 cloves
2’’ stick cinnamon
1 red onion small, sliced well
Coarsely powdered black pepper
¼ teaspoon garam masala (optional)
Salt to taste
2 – 3 teaspoons ghee
Wash basmati rice well and drain.
Heat ghee in a pressure pan, add the spices first and toss them for some time.
Add the onion slices and continue until the onions are translucent. Add the washed rice and roast for 2 minutes before adding the methi leaves, corn and salt.
Add two cups of water and pressure cook until one whistle before switching off the stove.
Open, mix well and serve hot with raita.