Clean and soak basmati rice for 30 minutes. Drain excess water

Boil water with little salt. switch off. add soya chunks and soak for 20 minutes. squeeze, drain excess water from chunks. keep it aside

In a bowl, add yoghurt, turmeric, 1/2 teaspoon salt, 1/2 teaspoon ginger garlic paste, kashmiri chilli powder, turmeric, 1 tbsp biryani masala. Whisk well

Add veggies, cubed onions and soya chunks. Marinate for 1 hour

In a vessel or pressure cook, heat 2 tbsp ghee

Add bay leaf, cardamom, cinnamon cloves, peppercorns, cumin seeds, fennel seeds, star anise. Roast until aromat

Add chopped onions and ginger garlic paste. Saute until onions are tender

Add the prepared marinated soya and veggies and spread them evenly, levelling in vessel/ cooker

Add basmati rice on top layering evenly

Sprinkle chopped mint, coriander leaves on top with fried onions and cashews

Now sprinkle biryani masala on top.Add water and salt without disturbing the layer

Cover with foil and cook over medium heat for 20 minutes or for 2 whistles in pressure cooker

Allow to rest for 20-25 minutes. Gently stir. Serve with raita or salan