Step 1

In a small dish add the saffron, crumbling slightly, and the warm plant milk. Set aside to at the end.

Step 2

Soak the basmati rice in plenty of cold water for 20-30 minutes. Drain and rinse thoroughly. Bring a pot of 12 cups of water and 2 tbsp salt to a boil then add the soaked rice. Cook until the rice is about 3/4 of the way done, about 5-7 minutes. Drain the rice and set aside.

Step 3

While the rice is soaking continue with recipe. First, prepare the marinade: In a mixing bowl whisk together the yogurt, garam masala, coriander, turmeric, and salt. Add the chickpeas and cauliflower and set aside.

Step 4

Heat 1/4 cup of oil over medium heat in a skillet. When hot, fry the potatoes with 1/4 teaspoon of salt until they are golden and tender, about 6-8 minutes. Remove the potatoes and set aside.

Step 5

Add 2 tablespoons of oil to the pan along with the onions and 1/4 teaspoon of salt. Sauté the onions over medium-low to medium heat until they are golden and lightly caramelized, about 20 minutes. Remove about 1/4 of the onions, reserving for later, and to the pan add the ginger, garlic, and chili. Fry for 1 minute.

Step 6

Add the tomatoes and cook until they have broken down and turned saucy, about 5 minutes. Add the chickpea and cauliflower mixture, stirring to combine. Cover and cook until the cauliflower is just tender, about 10 minutes.

Step 7

Layer the biryani: In a large dutch oven (at least 4-quart) layer half of the curried chickpea and cauliflower mixture, followed by half of the potatoes, then about 1/3 of the reserved fried onions, then half of the rice, and lastly the all of the roasted cashews and the cilantro and mint. If using, add a layer of lemon slices.

Step 8

Repeat the layers, using the second half of the curried vegetables, then the rest of the potatoes and most of the onions, and the remaining rice. Add the last of the fried onions to top the rice, then give the saffron milk mixture a stir before drizzling over the rice. Place a heavy lid on top (if the lid is not heavy, first seal with aluminum foil then place the lid on).

Step 9

Heat the pot over low heat for 15-20 minutes to finish cooking the rice and combine the flavors. If the pot is heavy like my cast iron pot, first heat over medium-high heat for a few minutes, then turn the heat to low to continue steaming.

Step 10

Serve garnished with more cilantro and mint, lemon wedges, and vegan raita.