I added TVP (Textured Vegetable Protein) as a meat substitute, and it worked wonders.
For veggies, I used Cauliflower, Potatoes, Peas, Beans, Tomatoes, Carrots, Mint, Cilantro, and Caramelized Onions.
For the Biryani Masala, I used Bay Leaf, Green Cardamom, Cinnamon, Black Pepper, Cloves, Star Anise, Cumin Seeds, Coriander Seeds, Fennel Seeds, Red Chilli Powder, Ginger, Garlic, Turmeric, Yogurt, Lime Juice, Cilantro, Mint, and Green Chillies. Almost all of them were whole spices. I blended all of these to make it easy to mix with the TVP (which was soaked, drained, and roasted). I didn’t have Black Cardamom and Dagad Phool (Black Stone Flower) at hand. But if you do, you can add them too.
The rice is long grain Basmati Rice. It was first soaked in water for more than an hour, and then drained to get rid of all the starch. After that, it was partially boiled with whole spices such as Cloves, Green Cardamom, Cinnamon, and Cumin Seeds.
The while dish was brought together by using the Dum and Layering techniques. These are traditionally used to make Hyderabadi Biryani. It’s for this reason the rice is parboiled initially and not thoroughly cooked, as it’ll get cooked fully during the Dum stage.
I’d say its flavor was 95% the same as that of Chicken Dum Biryani (not Mutton Dum Biryani, though, as that has a unique aroma and taste because of mutton being red meat with high-fat content).