Wash and soak rice for 20 minutes in water. In the meanwhile take a mixing bowl take curd, turmeric powder, chilly powder, garam masala, kasoori meethi, ginger garlic paste, besan and salt. Mix them well.
Add paneer, capsicum, soya chunks and mushrooms to yogurt mixture and mix gently. Let the veggies marinade for 20 minutes.
After 20 minutes take a nonstick pan and heat 1 tbsp of oil and add marinated veggies.
Try to put them in single layer. Let them cook for few minutes then turn them over and add one more table spoon of oil.
Cook veggies from both sides till they are nicely roasted. Once vegetables are roasted transfer them to a plate or bowl.
In the same pan add 2 tbsp of oil add cumin seeds, cardamom, cloves, dalchini (cinnamon).
Roast spices for few seconds and then add sliced onions and ¼ tsp of sugar. Cook till onions turn brown.
Now add strained rice, salt, dry mango powder, garam masala and drained rice and sauté for few minutes.
Add 2 cups of water, mix well and take a boil. Once the boil comes, reduce the heat and cover the pan and cook for 15-18 minutes for till rice is completely cooked.
Once you are ready to serve fluff the rice with fork and mix tandoori veggies in rice very gently. Serve tandoori pulao hot with raita and pickle.