First, gather all the ingredients for the Soya Chaap Dum Biryani. Rinse the rice several times with water and soak for 30 minutes.

In a pot, add 4 cups water (about 950 ml), bay leaves, cinnamon stick, 1 green cardamom, cloves, cumin seeds, and star anise. Add a little salt and 2 teaspoons oil. Bring to a boil. Once boiling, drain the soaked rice and add it to the pot. Cook the rice until it's about 80% done.

When the rice is 80% cooked, turn off the heat and drain the rice in a colander. Spread the rice on a plate. In a separate plate, set aside a small portion of rice and mix it with yellow food coloring.

Rinse the soya chaap, then boil it in water for 5 minutes. Remove and slice into rounds as shown in the picture.

Heat refined oil in a skillet. Once hot, fry the sliced onions until golden brown. Remove and set aside. In the same oil, fry 5-6 pieces of soya chaap until lightly golden. Remove and repeat with the remaining pieces.

Fry all the soya chaap pieces. Remove excess oil from the skillet, then add cumin seeds, cinnamon stick, bay leaves, green cardamom, cloves, black peppercorns, and other whole spices. Add the fried soya chaap. Sprinkle with red chili powder, turmeric powder, and coriander powder.

Add biryani masala, yogurt, ginger-garlic paste, half the cilantro, half the mint, and half the fried onions. Mix well, cover, and cook for a few minutes so the spices blend into the soya chaap.

Sauté well, then set aside.

Heat a heavy-bottomed pan and add a little ghee. Spread a layer of both yellow and white rice. Add a layer of the spiced soya chaap. Sprinkle with some cilantro, mint, and fried onions. Add another layer of rice on top.

Add more soya chaap, cilantro, mint, and fried onions. Drizzle with saffron milk and a little ghee.

Cover with a lid and cook on low heat for 10 minutes to let the flavors meld.

Delicious and nutritious Soya Chaap Dum Biryani is ready. Serve hot with yogurt and onion raita for lunch or dinner.