For the masala mix:
2 tsps coconut oil
2 - 3 pieces cinnamon
5 cloves
1/2 cup grated coconut
1 large onion, chopped
10 cloves of garlic
1 -3 piece of garlic
1/2 cup chopped coriander leaves
For the rice:
2 cups rice, washed and drained
4 cups water
4 small onions, cut into quarters
2 small tomatoes, cut into quarters
1 medium potato, cubed
1 medium carrot, cubed
6 French beans, cut into diagonal pieces
1 small capsicum, cut into strips
5 green chilies, slit down into middle
1/4 cup shelled peas
1/2 cup grated coconut
2 tsps turmeric
3 tsps salt
1/2 cup coconut oil

Vegetable Biryani

1. For the masala, fry cinnamon, cloves and cardamom in the coconut oil.
2. Grind the spices with grated coconut, onion, garlic, ginger and coriander leaves. Set aside.
3. For the rice, heat the coconut oil in a large pan. Add the ground masala and fry for five minutes. Add the rest of the ingredients and fry for another five minutes.
4. Add water and bring to boil. Turn heat as low as possible. Cover and cook for 10 -15 minutes. Fluff up rice and vegetables.
5. Serve hot.
   Serves: 4
   Preparation time: 30 minutes