Heat 1 tablespoon of ghee or oil in a large, heavy-bottomed pot over medium heat. Add the minced soy granules (soya keema) and sauté for 5-6 minutes until they turn slightly brown and roasted. Remove the soya keema from the pot and set it aside.
In the same pot, add the remaining ghee or oil. Add cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick. Let the spices sizzle for a few seconds until they release their aroma.
Add the finely chopped onions and sauté until they become golden brown.
Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute or until the raw smell of garlic disappears.
Add the green peas and sauté for a few minutes until they are slightly cooked.
Now, add the roasted soya keema back to the pot. Mix well, ensuring it is evenly distributed with the peas and spices.
Add the turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, and salt. Mix everything together, making sure the spices coat the soya keema and peas.
Drain the soaked rice and add it to the pot. Gently stir everything together to combine the rice with the soya keema and peas.
Pour 2 cups of water into the pot and bring it to a boil. Once it starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.