The rice should be washed and soaked. Soak the soya nuggets in warm water for 10 minutes, then drain out the excess water and set aside.
Combine the soaked soya chunks with the raw pumpkin pieces, yoghurt, ginger garlic paste, chilli powder, turmeric powder, garam masala powder/biryani masala, lemon juice, and salt in a mixing bowl.
Meanwhile, heat the oil in a skillet over medium heat and sauté the onion until it turns a deep brown colour. Place aside.
In a large saucepan, bring water to a boil, then add the soaked and rinsed rice, salt, and whole spices (cinnamon stick, cardamom, cloves, black cardamom, star anise, and bay leaves). Cook the rice until it's about 70% done. When it's finished, drain the rice and set it aside.
To make the Biryani, smear half of the fried onions, toasted peanuts, mint leaves, and coriander leaves in a deep, wide pan with ghee.
Next, cover the entire surface with the marinated raw pumpkin. Now spoon ghee over the rice, sprinkle with extra mint and coriander leaves, pour about 2 tbsp milk over the rice, cover the pan with aluminium foil and a tight lid, and cook on low heat for 20-25 minutes on dum.
Open the pan and begin fluffing the rice from the sides, so the rice and pumpkin combine while serving. Garnish with fried onions and coriander leaves, if desired.
Serve Raw Pumpkin Biryani with plain curd or your favourite raita.