Wash and soak the rice for 10 mins, meanwhile, bring a pot of water to boil with 1/2 tsp salt, a pinch of turmeric powder added. When it starts rolling boil, add the soya chunks and simmer for 5 mins until the soya chunks get cooked. Drain and squeeze it out excess water once it cools down.

Grind all the ingredients listed under to be ground. 

Heat a nonstick pan with oil and 1 tsp ghee, add the bay leaf and then the ground masala along with ginger garlic paste.

Cook on high till the masala lets out oil and is well cooked. This takes about 5 to 7 mins on constant stirring ensuring it doesn't get burnt.

Add salt, turmeric powder, red chili powder and combine well.

Now add the squeezed soya and the coconut cubes.

Add 2 cups of water and garam masala. Drain the rice from water and add to the pan. Bring to a boil

Transfer the whole content to a pressure cooker and cook for 3 whistles.

Once the pressure falls down, add 1 tsp of ghee and fluff well.