To make the quinoa rice, place all the ingredients in a pot and bring to a boil. Lower heat to medium-low and let the quinoa cook until it has absorbed most of the water.
Lower the heat to low, slap on a tight-fitting lid, and let it cook another 10 minutes. Let the quinoa stand while you prepare the rest of the biryani.
Heat the oil in a large, heavy pot.
Add the cardamom, cloves and cinnamon and stir-fry for a few seconds. Add the shahjeera, stir, and then add the onions.
Saute, stirring frequently, until the onions are browning at the edges.
Add the ginger and garlic, stir-fry for 30 seconds, then add the turmeric powder, biryani masala, and coriander seed powder. Stir again to coat the spices with the oil, and then add the tomato puree.
Cook for about five minutes, stirring often, and then half of the fried onions, vegan yogurt and lemon. Add the mint and coriander leaves. Stir.
Add the drained, cooked kala chana. Stir together and let it all come to a boil. If the mixture is too dry, add some of the stock from boiling the kala chana. You want a thick gravy.
Reduce the heat to low. Now fluff the cooked quinoa with a fork so the grains separate. Pour over the kala chana masala in an even layer, using a ladle to help spread it evenly.
Sprinkle the quinoa with the remaining fried onions. Put on a tight-fitting lid and cook over a low flame for 15 minutes.
Let the biryani stand at least 15 minutes before serving. While serving, make sure you dig all the way to the bottom of the pot with the ladle to get a good mix of the quinoa and the masala.