Boil approx 5 cups water and add salt to it. Dip the soya chunks to it, cover and keep it aside.
Wash the rice thoroughly and keep it aside, soaked.
Blend the spinach into a fine paste, you may add 3-4 tbsp of water while blending.
Heat a pan, splutter the mustard seeds, cumin seeds and add the asafoetida, cloves, curry leaves, cinnamon, cardomom, red chili and stir for about a minute till it is cooked.
Now, grind the ginger, garlic and green chilies in a paste and add it into the pan. Add onions and saute till the onion turn a little golden.
Add the soya chunks (remove the excess water) and stir for a couple of minutes. Add tomatoes and let it simmer. Now add the spinach paste and stir. Add the rice, 4-5 cups water and mix everything well.
Add red chili powder and garam or pulav masala, basil,black pepper powder, salt to taste and lemon juice. Mix well, cover and let it cook on medium flame for about 15-20 minutes. You may give it a stir after 10 minutes to make sure it does not stick to the bottom of the pan.
After 20 minutes of so, the rice will be cooked perfectly. Serve hot with cold curd, raita or buttermilk.