First cook ½ cup soya chunks in enough water until soft. Once cooled down, wash and squeeze off the excess water.
In a mixing bowl add cooked soya chunks with 3 teaspoon fresh thick curd, ½ teaspoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder and ¼ teaspoon garam masala. Add salt as needed.
Mix well and keep covered, marinate for 15-20 minutes. Also, wash and soak 1 cup Basmati rice in enough water for 15-20 mins.
In a pressure cooker (I used my small pressure pan), heat 3 teaspoon oil. Add whole spices – 2 cloves, 1 cardamom, 1 cinnamon stick, 1 dried bay leaf. Let them fry for a few secs.
Add 1 large onion finely sliced. Fry on low flame until golden brown.
Now add 1 teaspoon ginger garlic paste and fry for a couple of minutes until there is no raw smell.
Meanwhile add 2 small tomato quartered along with ⅓ cup of mint leaves and 1 green chilli in blender.
Grind into a smooth paste without adding any water.
Now add this paste to the pressure cooker and cook on low flame until there is no raw smell.
Add ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder and ¼ teaspoon garam masala powder along with salt as needed.
Cook for 2-3 minutes on low flame until oil begins to ooze from the sides.
Now add the marinated soya chunks. Cook on low flame for 3-4 minutes.
Next add 1.5 cups of water and mix well. As the water begins to boil, add ¼ cup of finely chopped coriander leaves.
Now add the soaked basmati rice. Mix well.
Close the pressure cooker and set the flame on high for 3-4 mins and then cook it on low flame for 9-10 minutes or for 2 whistles (whichever happens first) and switch off the heat. Let the pressure drop naturally before opening the pressure cooker.
Rest the rice for 5-6 mins before fluffing it up or mixing it. Serve hot with dalcha, egg thokku or raita on the side.
Adjust the spices as per preference.
Other vegetables can be added along based on preference.