1. Soak brown rice in four to five cups of water for one hour.
2. Drain and set aside.Heat rice bran oil in a deep pan.
3. Add bay leaf, cloves, cumin seeds and cinnamon.
4. Add drained rice and salt and sauté for one to two minutes.
5. Add five cups of water. Bring to a boil.
6. Add green peas, carrots, French beans, cauliflower, mushrooms, green chillies and tofu.
7. Stir and mix. Bring to a boil. Reduce heat to low, cover and cook till done. Serve hot.