Rinse 2.2 lbs (1 kg) basmati rice thoroughly and soak in water for 1 hour. Soak 1 cup large soy chunks in water. Cut 1 cup cauliflower into florets and peel and slice 4 onions.

Turn on the stove and add water to a large pot to boil the rice. Add 1 tablespoon oil, bay leaves, cinnamon stick, cloves, cardamom, mace, and salt to taste. Drain the soaked rice and add it to the boiling water. Slice 4 tomatoes and set aside on a plate.

Heat oil in a large skillet. Add 1 teaspoon cumin seeds, bay leaves, and the sliced onions. Sauté until golden brown. Add tomatoes, green chilies, salt to taste, cauliflower, green peas, drained soy chunks, 2 tablespoons yogurt, garam masala, ground coriander, biryani masala, ground cumin, turmeric powder, and red chili powder. Mix everything well. Cook on medium heat for 5 minutes, then turn off the heat.

Once the rice is half-cooked, drain the water and set the rice aside. In a large pot, layer the biryani by first adding some of the vegetable mixture, then a pinch of biryani masala, followed by a layer of rice. Repeat with more vegetables, a pinch of biryani masala, and more rice. Mix the food color with a little water and drizzle over the top. Cover and cook for 5 to 7 minutes. Turn off the heat. After 10 minutes, your veg biryani is ready to serve.