Start by draining the soaked soybeans. Cook them in a pressure cooker with 2 cups of water for about 4-5 whistles or until they're soft.
Rinse the basmati rice well and soak it for 20-30 minutes. After soaking, drain the water and keep it aside.
Heat some oil or ghee in a pan. Toss in the whole spices along with cumin seeds. Once they begin to crackle, add the sliced onions and sauté until they turn golden brown.
Toss in the chopped tomatoes, ginger-garlic paste, and green chili. Cook for 2-3 minutes until the tomatoes soften up. Then, add the cooked soybeans and mix them in with the other ingredients.
Add turmeric powder, salt, and the soaked basmati rice. Gently stir everything together. Pour in 2 cups of water (for every cup of rice). Bring it to a boil then lower the heat. Cover the pot and let it cook for 15 minutes or until the rice is done.
When it’s cooked, fluff the pulao lightly with a fork. Top it off with fresh coriander leaves. Serve it hot with yogurt, raita, or your favorite pickle!