In a small pot, add the rice and water (about 5-6 cups) and bring to a boil over high heat. Reduce the heat to the lowest, and cook, covered, for 15 minutes. Remove from the heat and let it sit, covered, for 10 minutes. Strain the excess water.

In a food processor, blend the soaked cashews, garlic and ginger, and 1 cumin seeds into a smooth paste, using as little water as possible. Set aside

Heat a big pan on medium high heat, add the rest of cumin seeds and let them dry fry a minute, then, add some oil in pan, add the cinnamon stick,cloves, cardamom pods, chili powder, ground coriander, garam masala, turmeric and bay leaves. Sauté for a minute.

Add the blended cashew paste and saute for one more minute.

In a small pan with a little oil, stir fry the onions, until golden-brown, move them to the spice and cashew mix in the big pan, add the carrot and continue to cook for another 5 minutes.

Now add the tomatoes and hydrated soy chunks, mix well and let the mixture cook for 5 minutes.

Now that we have the mixture ready, we can add the rice and roasted cashews.

Cover with a lid and let the vegetable Biryani cook for 5-7 more minutes.Add a little bit more liquid if needed.

Serve with chopped mint leaves on top.