First, boil soya chunks for 5 minutes in salt and vinegar water.
Then marinate vegetables and soya chunks in curd along with spices.
In a wok dry roast spices for 30 seconds, add clarified butter/ghee.
Add chopped onion and sauté well.
Add the prepared marinated soya and vegetables to the wok and level them out.
Cook covered for 2 minutes
Now add 1½ cup of basmati rice (soaked for 20 minutes) and spread evenly over marinated soya.
Sprinkle 3 tbsp fried onions, ½ tsp biryani masala powder, and ghee mix, 3 tbsp coriander & mint.
Pour 2¼ cup of water from sides.
Cover and cook for 10-12 minutes on medium flame.
Do not open and let it rest 10 minutes.
Serve the soya chunks pulao with raita.