Soak Basmati rice for about 20 minutes. Drain and set aside.
Prepare soya chunks are per package's instruction. I boiled it for 10 min. Then run through cold water-drain-squeeze and keep it aside.
Over medium heat, place a pan. Add butter and vegetable oil.
Now add cinnamon, cloves and bay leaf. And cook till they turn golden brown in color.
Then stir in chopped onion, saute till it becomes transulent.
Now add ginger and garlic paste. And saute for a minute.
Next add chopped tomato, saute till tomato becomes mushy.
Add green peas, chopped carrots and squeezed soya chunks.
Over medium-low heat, add red chili powder, coriander powder, turmeric powder, garam masala and saute for a minute. Make sure nothing should get burnt anywhere in this recipe.
Stir occasionally, add mint, yogurt and combine well.
Over medium heat, add water and salt. Test the taste of the salt and feel free to add in if required.
When the water started boiling add basmati rice.
Cook 7 minutes or until the rice is cooked to 90%.
Turn to low heat, seat with a lid or aluminium foil.
Cook it another 10 minutes and wait for another 10 minutes to allow the rice to get infused with the flavors.