Vegetable vegan biriyani with carrot salad

Name: Vegetable vegan biriyani with carrot salad
Ingredients: 400g basmati rice; pinch saffron threads (optional); 2 tbsp vegetable oil; 1 cauliflower cut into florets; 2 potatoes cut into chunks; 100g red lentil; 100g French bean trimmed and cut in half; handful curry leaves; 2 handfuls frozen peas; small bunch coriander; 50g roasted cashew nuts, roughly chopped; poppadums and naan bread, to serve; 1 large onion roughly chopped; large piece ginger roughly chopped; 5 garlic cloves; 2 tsp curry powder; 1 tsp ground cumin; 1 small green chilli; 4 carrots; pinch of golden caster sugar; squeeze lemon juice; handful cashew nuts, roughly chopped; handful coriander leaves, roughly chopped; thumb-sized piece ginger shredded into matchsticks; 1 tsp cumin seed toasted