Wash the rice and soak in water for about 1/2 hr and then strain and save the water.
:- 1.5 cups of water for 1 cup of rice.
Soak about 1 tbsp of rice in a separate cup of milk with saffron/edible red color.
Heat oil in a cooker.
Add the cloves, cinnamon sticks, cardamom and bay leaves.
Once the cloves stop bursting, add the thinly sliced onions, slit green chillies and curry leaves.
Fry till the onions start turning brown.
Add the coarsely ground paste, salt, turmeric powder and sugar and fry till a nice aroma arises.
Add the chopped tomatoes and fry until they turn pulpy and mashed and oil starts floating on the mixture.
Add all the vegetables, soya chunks and mint leaves and coriander leaves and stir fry until the water from the washed veg evoparates considerably.
Add the strained rice and fry with the veg until the rice starts changing color.
Add the strained water and all the rest like the rice soaked in saffron n milk, curd, ghee etc., n mix well.
Check for salt and spice and close the cooker with the weight on.
Just after the first whistle, remove from fire.
:- Do not leave on fire for more than 1 whistle as the rice would get over cooked and get burnt at the bottom.
Remove the rice onto a serving dish.
:- Serve hot with onion/carrot/beetroot raitha.
:- Look into my other recipes for carrot/beetroot raitha.