Begin by rinsing the rice 3 times with cold running water. In a large bowl, drain and set aside.

Heat a large sauce pot over medium heat and add in 1 tbsp (15ml) of vegetable oil and cook for 1 minute. 
Add in the coriander, cumin, cloves, cinnamon, and cardamom. Toast all spices in the oil for 3 
minutes.

Add in the rice and cook for 1 minute, stirring, until toasted. Add the garam masala, turmeric, 
black pepper and salt, then water. Turn the heat up to high and bring to a boil.

Turn the heat down to low, cover with a tight fitting lid and let steam until the rice is tender, 
about 20 minutes.

Remove from the heat and let the rice rest covered for 10 minutes before fluffing up with a fork.

Heat a small sauté pan over medium with the remaining 1 tbsp (15ml) of oil; add in shallots, 
garlic, ginger and sauté for 5 minutes until the mixture is cooked and translucent.

Turn the heat down to low. Add in chili, almonds, raisins and cook for 1 minute in order for the flavours to come together, turn off the heat.

In a large bowl combine warm rice, shallot mixture, lime juice, lime zest, fresh cilantro and a pinch of salt and pepper.

When the biryani has cooled down for 20 minutes, gently fold in the fresh blueberries.