Wash and soak rice in enough water for at least 30 minutes.

Heat a teaspoon oil in a big pot, add cumin seeds, cloves, peppercorn, 1/2 tsp salt, and bay leaf. Sauté for1/2 minute.

Add washed rice and 4 cups of water. Cover and cook until rice are 90 percent done.

Boil salted water in a pan add soya chunks, soak for 2-3 minutes. Take out from the water and squeeze the excess of water.

Heat oil in a pan add asafetida, cumin seeds, garlic, and ginger. sauté for 1 minute.

Add chopped onion and cook till they become a golden in color. Save some onions for topping on the biryani layers.

Now add spices and salt, stir and add chopped tomatoes, and green chilli. Cook, till oil comes, separates from tomatoes.

Add squeezed soya chunks, bell peppers, green beans, chopped coriander, and mint leaves. Stir for 2 minutes.

Let the veggies cook for about 5-7 minutes or until they are soft on low medium heat.

Arrange alternative layers of soy vegetables and rice in a pan. Top with fried onions, coriander, and mint leaves.

Cover and cook for 5-7 minutes on low heat.

Remove from heat, mix gently and serve.