Place soy curls in a large bowl, break up a little so pieces are bite sized when rehydrated. Heat broth to boiling then pour over soy curls. Let sit for 10 minutes, drain and squeeze liquid from soy curls and pat dry.
In a large pan over a medium-high heat and 2 Tbsp oil (coconut oil if available) cook soy curls until browned, approximately 5 to 6 minutes. Remove from pan, set aside.
Add another 1 Tbsp oil to pan. Sauté onions until softened, approximately 3 to 4 minutes. Sprinkle with salt.
Return soy curls to pan and cook another 2 to 3 minutes. Add ginger and garlic and stir for 2-3 minutes.
Add the garam masala, cumin, turmeric, chili powder and stir for 2 minutes. Stir in 1/4 cup water.
Stir in the peas and cook until heated through, approximately 2 minutes. Add the lentils and stir for another minute.
Stir in the rice and cook until heated through and well combined, approximately 2 minutes. Stir in the green onions and Cilatro to combine. Remove from heat.
Serve Biryani with shredded lettuce and cherry tomatoes, drizzled with vegan raita and mango chutney.