Place a large pot or dutch oven over medium heat and add 1 teaspoon of oil.
Add the cashew pieces to the heated oil and cook for 2 - 3 minutes until golden brown.
Remove the cooked cashew pieces from the pot and set aside.
Add 1 tablespoon (12 grams) of oil to the pot and add onions. Cook until just softened, approximately 3 - 4 minutes.
Add the garlic and ginger and cook until fragrant for approximately 1 - 2 minutes.
Add another tablespoon (12 grams) of oil along with the cinnamon stick, cloves, bay leaves, coriander, garam masala, cayenne pepper, star anise, and turmeric. Cook until fragrant, approximately 1 minute.
Add the potato, bell pepper, cauliflower florets, and salt, and stir to combine. Cover the pot with a lid and cook for 20 minutes, stirring often.
Remove the lid and stir the peas into the vegetable and spice mixture.
Optional step: Stir in the vegan yogurt if preferred and cook for another 2 - 3 minutes.
Add the rice, broth, and coconut milk and stir to combine. Bring to a boil then cover the pot with a lid and reduce the heat to low. Simmer for 20 minutes.
When finished, sprinkle on the cooked cashew pieces and fresh cilantro leaves and serve. Store in an airtight container in the fridge for up to 5 days.
Notes
Oil: You can use vegetable oil or canola oil in place of olive oil if preferred.
To store:Vegetable biryani can be stored in an airtight container in the refrigerator for up to 5 days. Reheat it in the microwave, or in a skillet over low heat.
To freeze:Transfer the leftovers to an airtight container or zip-top freezer bag and freeze it for up to 3 months. To serve, allow the biryani to thaw in the fridge overnight then reheat according to the instructions above.