Vegetable Biryani from River Cottage Veg

Name: Vegetable Biryani from 'River Cottage Veg'
Ingredients: 5 tablespoons sunflower oil; 1 bay leaf; 3 cardamom pods, bashed; 1 teaspoon cumin seeds; 5 large onions, halved and thinly sliced; 2 garlic cloves, crushed; 2 teaspoons finely grated ginger; 1 large fresh red chile, finely chopped (seeded for a milder curry); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; About 9 ounces (250g) carrots, peeled and sliced into thin discs; About 10 ounces (300g) waxy potatoes, cut into 1/2-inch/ 1cm cubes; 7 ounces (200g) peas (fresh or frozen and defrosted); Sea salt and freshly ground black pepper; A generous squeeze of lemon juice; 1/3 cup (50g) golden raisins; 1 3/4 cups (350g) basmati rice; A large pinch of saffron strands; To serve:; 2 ounces (60g) slivered almonds, lightly toasted; Chopped cilantro or mint