• wash the basmati rice, soak it for 20 minutes

For grinding:

• In a blender jar, take 2 green chilies, ½ cup coriander leaves, ½ cup mint leaves. Blend it into smooth paste and keep aside

For making pulao:

• Firstly, In a pressure cooker, heat the 2 tbsp of ghee, add whole spices (2 bay leaf, 4 cloves, 3 cardamom, 2-inch cinnamon, 1-star anise, 1 throni mace, 1 tsp of shahi jeera), saute it for 5 seconds
• Secondly, add ginger-garlic paste, chopped onion, saute it till onion turns into translucent
• Thirdly, add green peas and saute
• Fourthly, pour in ground paste, saute it well till it releases oil from it
  
• Now add soya granules, and 1/2 cup whisked curd (yogurt), mix well
• Next, add spice powders ½ tsp of Kashmiri red chili powder, 1 tsp of garam masala powder and salt.
• Add in soaked, water drained, basmati rice
• Add 2¼ cup of water, mix well
• Now pour in1 tbsp of lemon juice, check the salt you can add it now if necessary
• Let this mixture starts to boil, lid on, pressure cook for 1 whistle in medium flame
• Open the lid after pressure releases, you can add 1 or 2 tsp of ghee at this stage, fluff it with spoon