Rinse the rice in water until the water runs clear. Squeeze the lemon and set it aside.

In a pan, heat the ghee or oil over medium heat.

Add the bay leaf and cumin seeds and let them splutter.

Add the slit green chilies and the crushed garlic and sauté for a minute.

Add the chopped methi leaves and sauté for 2-3 minutes until the leaves are wilted.

Add Fresh Green chana (Optional)(add if available in the season)

Add the soaked and drained rice and sauté for 2-3 minutes.

Add the water, turmeric powder, and salt to taste. Mix well.

Cover the pan with a lid and cook on low heat for 15-20 minutes, or until the rice is fully cooked.

Once the rice is cooked, turn the flame off and let it sit covered for 5-10 minutes.

Fluff the rice with a fork and garnish with coriander leaves before serving.