Step 1

Place basmati rice in a colander and wash it under running water until the water runs clear. Place the rice in a bowl covered with an inch of water. Let stand 30 minutes. Drain.

Step 2

Bring a large pot of water to boil and add bay leaves, half the cloves, half the cardamom pods, the cinnamon stick, and half the caraway seeds (shahi jeera). Add a couple of teaspoons of salt (you won't eat most of it because you'll drain out the water). When the water comes to a rolling boil add the drained rice. Cook 6-7 minutes until the rice is about 80 percent done--tender but with a good bite to it still.

Step 3

Strain the rice in a colander, wash under cold, running water, and set aside.

Step 4

Soak the saffron in nondairy milk of choice. Set aside.

Step 5

Heat oil in a large Dutch oven or large pot with a tight-fitting lid. Add the remaining spices--caraway seeds, cloves and cardamom.

Step 6

Add to the pot the carrots, potatoes and squash. Add the ginger garlic paste, salt and mix. Cover and cook the veggies for 5 minutes or until they are almost cooked. Stir frequently to ensure nothing sticks to the bottom of the pot.

Step 7

Add the bell peppers and mushrooms and mix. Cover and continue cooking another five minutes.

Step 8

Add the herbs--cilantro, dried mint and dried dill. Mix well.

Step 9

Add the vegan yogurt and mix. Follow by adding the ground coriander and cayenne or paprika. Mix them in.

Step 10

Stir in half the fried onions, raw cashews and biryani masala spice mix. Mix.

Step 11

Finally add in the tofu, if using, and mix it in. Add about a cup of water or non-dairy milk at this time to the pot and stir it in.

Step 12

Once the masala comes to a boil, check for salt and add more if needed. Turn off the heat. Pour the cooked rice over the masala and spread it in an even layer.

Step 13

Sprinkle the saffron milk over the rice followed by some dried mint, a few pinches of biryani masala and the remaining fried onions. Cover and cook over high heat for five minutes, then lower the heat and continue cooking 10 more minutes. Let stand 10 minutes, uncovered, before serving.