Soak basmati rice in warm water for 30 mins atleast.

Boil water with 1/4 tsp salt and add the soya chunks. Cook in medium flame for 10 minutes.
I used medium sized soya chunks.

Rise with cold water and squeeze it till dry and again repeat it. Keep aside.

I cut each chunk to two, it's optional. Keep all the other ingredients cut ready. Then after the rice is soaked for 30 mins, boil 5 cups water and add rice to it.

Let it boil for 5 minutes or until it's 90% done. Add few mint leaves torn to this, add little salt and a tsp of ghee.

Toss and keep aside. Heat a small pressure cooker with ghee. Temper with items given under ‘To temper’ table in order.

Add sliced onion, fry till transparent. Add soya chunks, ginger garlic paste and fry until dry for 2 minutes in medium flame.

Add tomato, salt, red chilli powder, green chilli and turmeric. Fry until tomatoes become soft.

Add curd, remaining mint leaves and fry for 2 more minutes.

When it becomes thick, add 1/4 cup water and bring to boil.
#Add the cooked rice and mix evenly. Flatten with back of ladle and cover with cooker lid (I do with the pressure valve). I can keep the flame really low in my stove burner, so how much ever it's is possible keep the flame low and cook for 12 minutes. You can keep over a dosa pan too if you cant put flame in low.

After 12 mins, let it stand as it is for 5 minutes and open the cooker, add chopped coriander leaves and mix gently.