Vegetable Biryani Recipe

Wash the rice and out it with the cloves and cardomom seeds into a large saucepan. Pour over the stock and bring to a boil, reduce heat and simmer 20 minutes or until stock is absorbed. Meanwhile put the serrano's, garlic,onion,cumin,turmeric,chili powder into a blender and 2 tbs water and blend to a smooth paste.

preheat the oven to 350 and put the spice paste into a flameproof dish and cook over a low heat for 2 minutes stirring frequently. Add 1 tbs oil,the potato,carrots,cauliflower,green beans and 1/4 cup of water. Cover and cook on low heat for 1 minutes stirring occasionally. Add the corriander. Remove cloves from rice and spoon the rice over the vegetables, sprinkle with lime juice cover and cook in oven for 25 minutes or until veggies are tender.