• In a pan, bring 1 ½ cups of water to a boil. Add the drained, soaked rice to it along with the bay leaves and enough salt to flavor the rice.
• Bring the mixture back to a boil, cover with a tight lid, and let the rice steam on the lowest heat setting for 10 minutes. Turn off the heat and let the rice stand.
• Heat the oil in a large, heavy-bottomed pan. Add the shahjeera or caraway seeds, cardamom pods, and cloves. When they begin to turn color, add the onions and bell peppers.
• Saute the onions and the peppers until the onions start to brown.
• Add the ginger and garlic paste along with the green chilies, mint and coriander leaves. Saute for 30 seconds.
• Add the pumpkin puree and mix well. Cook the pumpkin puree, stirring frequently, about 5 minutes.
• Add the cashew paste and lemon juice and mix thoroughly. Cook for another two to three minutes, stirring frequently.
• Fluff the cooked rice with a fork and add i to the pumpkin mixture in the large pan.
• Carefully, taking care not to break the grains of rice, stir them with the pumpkin mixture to coat evenly.
• Sprinkle on the non-dairy milk mixed with saffron threads.
• Cover the pot with a very tight lid and let the biryani steam on a very low heat setting for 15 minutes.
• Turn off the heat and let it stand for another 10 minutes before opening.
• Sprinkle on some candied or dry cranberries and sauteed pumpkin seeds, as well as the spring onions.
• Serve hot.

Make candied cranberries

• In a small baking pan, place the cranberries and sprinkle sugar over them.
• Cover tightly with aluminum foil and bake in a 350-degree oven for 1 hour. Stir the cranberries occasionally.
• Let them cool and preferably chill before using.