Cook the rice according to the packet instructions and drain.
Meanwhile, heat the oil in a saucepan, add the carrots, potato, ginger and garlic and fry for 10 minutes until soft, adding a little water if the potatoes begin to stick.
Stir in the cauliflower, beans, curry paste, turmeric and cinnamon and cook for 1 minute. Stir in the yogurt and raisins.
Pile the rice on top of the vegetables, cover and cook over a low heat for 10 minutes, checking it isn't sticking to the pan.
Serve the biryani sprinkled with the cashew nuts and coriander.