In a large skillet, or braiser or Dutch oven, heat olive oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add the veggies, garlic and ginger, and sauté 4-5 minutes until tender-crisp.,

Add spices and bay leaf, and stir one minute, toasting the spices. Remove one cup of the mixture and set aside.,

Add the rice and saute it with the veggies for one minute. Add the veggie broth and salt, stir.,

Top with drained chickpeas, raisins, and the cup of veggies you set aside. Bring to a boil over high heat, then gradually lower heat to medium-low, maintaining its simmer. When simmering, cover the pot with a thin dish towel, then place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.,

Simmer on medium-low, 15 to 20 minutes or until the rice has soaked up the liquid. Take a quick peek, if done, replace the lid, turn the heat off, and let stand for 5-10 minutes.,

While it is simmering, make the Cilantro Mint Chutney!,

Uncover the Biryani and fluff up with a fork. Top with the toasted cashews and cilantro.,

Serve with optional Chutney.