First, to make the rice, boil water in a pan and add salt, whole spices, ghee and cook till almost done.
Drain and again keep in the same pan. Mix lemon juice, cover and keep till use. Lemon juice wil make the grains separate and shiney. Use water in soups, daal and cooking veggies.

To make the vegetable mix: Heat 1 tablespoons ghee in a handi reserving 3 tablespoon for later.
First stir fry the sliced onions and cashews till golden and remove a plate.

Then heat 2 tablespoons more ghee and add whole spices and turn till aromatic. Then add onions, chillies, ginger garlic paste and saute on medium heat till aromatic.

Then add tomatoes, all the spice powders and 2 tablespoons water. Saute for 2 to 3 minutes til aromatic and combined well. Then add all the pre cooked vegetables, soya chunks and some water. Cover and cook for 5 minutes.

When vegetables are cooked, add curd and cook for 2 minutes till ghee separates. Add chopped coriander leaves and mix.Then remove from heat and keep ready.

To assemble the biryani, heat the handi. Add 1 tablespoon ghee. Then spread a layer of rice. Then spread a layer of vegetables and soya mix. Sprinkle some onions and cashews. pour half of saffron wate. Again repeat the step. Last layer is rice on top.

Spread rest of the onions, cashews and saffron milk. Add milk and water mixture around sides.

Wrap a kitchen towel around the lid of the handi. Cover the handi tight with lid and slow cook on steam (dum) till aromatic or around 10 minutes. Garnish with chopped coriander leaves and any nuts of choice.

Then serve delicious Subj Soya Biryani with cucumber and onion raita and shorba.
(Recipe of raita and shorba in separate posts)