Ricelove Biryani (Layered Rice and Veggies with Spices) Vegan.

Rice:

• 1 cup long grain basmati rice
• 1.25 cups water
• 2 cloves
• 1 bay leaf
• 1/2 inch cinnamon stick
• 2 green cardamom
• 1/2 teaspoon salt
• 1 teaspoon neutral cooking oil generic cooking oil

Garnish:

• 1/2 onion thin slices, cooked to a golden brown, medium
• 1/2 cup cilantro leaves
• 1/4 cup mint leaves
• 1/3 cup cashews (small pieces)
• 1/2 cup raisins
• 1/4 teaspoon saffron soaked in a tablespoon of water or non-dairy milk for 10 minutes

Veggies:

• 2 cups Veggies (I used cauliflower florets, zucchini, carrots and potatoes. add green beans, peas, broccoli, any chunky veggies of choice!)
• 4 tablespoons cashew yogurt or cashew cream plus 1 tsp lemon juice
• 1 teaspoon ginger paste or minced ginger
• 1 teaspoon garlic paste or minced
• 1 teaspoon Serrano chili pepper more or less by taste, minced
• 1/2 teaspoon salt or to taste

Spices/biryani masala:

• 1/2 teaspoon Turmeric
• 2 green cardamom
• 1 black cardamom
• 3 cloves
• 2-3 black peppercorns
• 1/2 inch cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 bay leaf
• 1/4 teaspoon nutmeg optional, or mace