Boil the soya chunks in salted water. Drain and squeeze out the excess water. Wash, soak and drain the basmati rice. Heat oil in a thick bottomed pan. Sauté the onion slices, bay leaf and ginger-garlic paste. Add the masala powders and mix well. Put in the green peas and fry for a moment (this an optional step). Add the soya chunks and sauté for a minute. Add in the rice and boiling water. Stir well, add the ghee, cover with a lid and cook till done. Serve with raitha and pudina chutney.