Recipe for Vegetable and Bean Biryani 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 med Aubergine, cubed (large is better, though)
1 pch Salt and black pepper
4 tbl Vegetable oil or vegetable ghee
3/4 tsp Poppy seeds
1 tsp Mustard seeds
1 pch Cayenne
1/4 tsp Turmeric
3/4 tsp Garam masala
1/4 tsp Ground coriander
1 x Red pepper, seeded & sliced
3 oz Butter beans, cooked
2 x Tomatoes, skinned, seeded & chopped
8 oz Long grained brown rice, cooked with saffron
1 oz Toasted pine nuts
1 oz Raisins
Instructions:
Instructions: Place the aubergine cubes in a colander, sprinkle with salt and leave for 30 minutes. Rinse the cubes and dry. Heat the oil or ghee in a large pan.

Add the poppy and mustard seeds and cook for 2 minutes, stirring. Add the cayenne pepper, turmeric, garam masala, coriander, aubergine, red pepper, beans, tomatoes and salt and pepper. Cover and cook for about 10 minutes.

Layer the rice and vegetable mixture in an ovenproof dish. Cover and cook in a preheated moderate oven (180 C, 350 F, Gas Mark 4) for 30 minutes. To serve:
Sprinkle with toasted pine nuts and raisins. Garnish with a coriander sprig and serve hot.

* Ive never used sprig of coriander - cant stand it unless its ground coriander, from a packet! Its called cilantro in the US, isnt it?

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