Soak the basmati rice (or sona masuri rice) for 20 to 30 minutes until you are done with other preparations. Later, drain and set aside.
Blend onion, garlic, sliced ginger, fresh grated or sliced coconut, green chillies, black pepper, cumin seeds, coriander leaves, and mint leaves to a fine paste. Set aside the fresh ground masala.
To a pot on medium flame, add oil, mustard seeds, shah jeera, cloves, cinnamon sticks, cardamoms, crushed or whole bay leaf, and saute well until they turn aromatic. Then, add curry leaves and fry them till they sizzle.
Add chopped onion and saute until they turn translucent.Next, add all the chopped veggies(capsicum,carrots,green beans,potatoes, and peas), soya chunks(optional), salt, turmeric powder and mix well.
Now add the ground masala paste, water(we need to add 6 cups of water to cook veggies and rice) and mix well and close the lid. Once it starts boiling on medium-high heat, add soaked rice and gently mix. Close the lid and cook for 15 to 20 minutes on medium-low heat. Stir occasionally to avoid sticking to the bottom.
Once all the water is absorbed, the rice looks fluffy and is fully cooked. Now, switch off the flame and allow it to rest for 10 minutes.
Serve light and fluffy pudina pulao with raita. Enjoy !