For the rice Wash the soya beans and drain the water.
To this add 2 cups of water, cinnamon, cardamom, bay leaf and salt and cook all the ingredients over a medium flame.
When done, drain the excess water.
Now, mix the cooked rice and the soyabeans and keep aside.
For the masala mixture First, heat the oil in a non stick pan.
Add the cumin seeds to it and wait till they crackle Then add the on ions and the ginger garlic paste and saute.
Cook till the onions turn brown.
Next, put the tomatoes, coriander powder, chilli powder, turmeric powder and 1/4 cup of water.
Cook till the water dries up, leaving behind the tomatoes soft.
To this, add the curd, salt and the boiled vegetables.
Mix everything well.
Simmer for 5 to 7 minutes till it is semi dry.
Finally add the coriander and the mint leaves.
Now, arrange the preparation in layers spread half of the soyabean and rice on a baking dish (200 mm/8" diameter).
On this layer, spread the entire masala mixture.
Then as the last layer, spread the rest of the rice and soya bean.
Cover it with aluminum foil.
Bake for 20 to 30 minutes in a pre heated oven (180 °C/360 °F).