Soak soya chunks in warm water for 20 minutes.

Squeeze water from soya chunks and chop them.

Blend mint and coriander leaves with water to create a smooth paste.

Heat oil in a heavy bottom pan.

Add cloves, cinnamon, bay leaf, and ajwain; saute for 30 seconds.

Add chopped onions and green chilies; saute until golden brown.

Add tomatoes and saute until soft and mushy.

Add chopped beetroot and soya chunks; stir well.

Add mint-coriander paste, turmeric powder, red chili powder, coriander powder, and salt.

Stir well until combined.

Add 1 cup water, cover, and cook for 10 minutes.

Add coconut milk and 1/2 cup water.

Bring to a boil, then add rice, lemon juice, and salt.

Mix well and cook covered on low-medium heat until the rice is cooked.

Fluff the biryani and serve.