Soak the rice in enough water for 10-15 minutes. Rinse the rice thoroughly in water until the water runs clear of starch. Drain and keep aside.

Wash the soya chunks and soak them in warm water for 10-15 minutes. They will absorb water and swell.

Squeeze out all the water and rinse the soya chunks again in clear water for 2-3 times. Squeeze out all the water and keep aside.

In a pressure pan, heat oil on medium flame. Add cumin seeds and bay leaf. Once the seeds crackle add the curry leaves and peanuts. Stir fry for a while.

Now add onions followed by turmeric powder and sauté for about a minute. Add the remaining vegetables and soaked soya chunks and stir fry them for 1-2 minutes.

Now add the drained rice to the veggies and mix well. Season the rice with salt and garam masala.

Add about 1 ½ cup hot water to the rice and give a quick stir. Once the water begins to boil, cover the pressure cooker with a lid and cook the rice for 1-2 whistles.

Open the lid of the cooker, once the pressure has released. Fluff the rice with a fork taking care not to break the grains.

Serve warm either by itself or with some curd or raita.