Marinate the Tempeh with turmeric powder, kashmiri chilli powder, ginger garlic paste, curd, salt and keep aside. Marinate for atleast half hour for best results.

Add the soaked basmati rice to boiling water. Add some ghee, salt, mint, bay leaf and coriander as well.

Once the rice is 50% cooked (takes about 5 mins), take it off the heat, strain and keep aside.

Heat oil in a heavy bottomed pan/ cooker and sautee cinnamon sticks, cardamom, cloves, green chilli, ginger garlic paste, turmeric powder, chilli powder and some water. Cook ffor 1-2 mins.

Add sliced onions and fry till they are golden brown.

Add tomatoes and cook till the oil leaves the sides of the masala.

Add in the marinated tempeh and mix well. Cook for around 4 mins.

Take off heat and drizzle some lemon juice.

Layer the basmati rice on top of the Tempeh mixture. Add chopped mint, corriander and ghee.

Cover and cook on low for 10 mins. Then let it rest for another 5 mins.

Remove the lid, mix well and serve hot.