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 setting and cook, covered, for 15 minutes. Remove from the heat and let it sit, covered, for 10 minutes. Strain off the excess water.

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

Heat a large pan over medium-high heat, add the rest of the cumin seeds and let them dry-fry for a minute. Then add a little oil to the pan, followed by 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 sauté for one more minute.

In a small pan with a little oil, stir-fry the onions until golden-brown, then move them into the spice and cashew mix in the large pan. Add the carrots 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.

Once the mixture is ready, add the rice and roasted cashews.

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

Serve with chopped mint leaves on top.