Place the soya chunks in a pan, add water, salt, ginger and green chilli. Bring it to a boil and simmer till the soya chunks become soft. Strain them and keep them aside.
FOR PULAO GARAM MASALA
Heat a fresh pan and add cloves, cardamom, cinnamon and saunf. Toss them briefly for 2-3mins and remove them to a plate. Spread them out to lightly cool them and then add them to a mixer grinder to make a fine powder. This is a pulao ka garam masala that you can use in any pulao dish even jeera pulao. Store this pulao garam masala in an airtight container.
FOR PULAO
In a deep pan or kadai pour oil or ghee and let it heat. Add black cardamom, cumin, pathar phool and stir. Add onions and cook them for 2mins. Add garlic, ginger, green chillies and cook them till onions just start to turn brown. At this stage add potato, salt, turmeric, chilli powder, coriander powder and stir these spices around. Add tomatoes and cook them till tomatoes start to get mashy which is approx 5mins.
The idea is to keep the potatoes raw as they will cook with rice when water will be added. Add the soya chunks and cook them for 5-7 mins. Post that add water and drop in the green peas. Sprinkle pulao garam masala which we prepared and some kasoori methi. Bring it to a boil and let it simmer for 2mins.
Drain water from the rice and add the rice to the boiling soya chunks. Stir lightly and check for seasoning and correct. Make sure that the water has to be quite salty at this stage so that the final ready rice has the optimum seasoning. Cook on high heat till the water comes to the same level as rice, then lower the heat to low, cover and cook till all of the water is absorbed. Once all of water is absorbed and rice is tender turn off the heat and let it sit covered for 10mins more.
Now open the lid and carefully scoop out the rice and plate it on to a platter and serve it hot with raita.
