Vegetable biryani

2 tbsp vegetable oil
4 whole cloves
4 caradmom pods, bruised
1 brown oinon, thinly sliced
3 garlic cloves, finely chopped
3 cm piece fresh ginger, peeled, grated
1 green chilli, seeded, finely chopped
2 tsp ground coriander
2 carrots, thinly sliced
150g green beans, trimmed cut into thirds
1/2 cauliflower, cut into florets
2 cups basmati rice
4 cups vege stock
165ml can coconut milk

1. Preheat oven to 180C. Heat oil in an ovenproof casserole dish over a medium heat. Add cloves and cardamom pods and cook for 1 minute or until popping and aromatic. Add onion and cook for 3 mins or until soft. Add garlic, ginger and chilli and cook for 1 minute. Stir in corriander. Remove from heat.
2. Comine vegies in a large bowl. Add 1/3 of rice to casserold dish and spread evenly. Add half the vegetables, then top with half the remaining rice. Add remaning vegetables, then top with remaining rice.
3. Combine stock and coconut milk in a jug and gently pour over biryani ingredients. Return dish to heat and bring slowly to boil, without stirring. Cover with a tight fitting lid and cook in the oven for 20 mins or until rice and vegetables are tender and liquid has evaporated.