Vegetable and Bean Biryani
| Yield: | 4 Servings |
| Categories: | Main Dishes, Vegetarian, Rice |
| 1 | md | Aubergine; cubed (large is better, though) |
| 1 | pn | Salt and black pepper |
| 4 | tb | Vegetable oil or vegetable ghee |
| 3/4 | ts | Poppy seeds |
| 1 | ts | Mustard seeds |
| 1 | pn | Cayenne |
| 1/4 | ts | Turmeric |
| 3/4 | ts | Garam masala |
| 1/4 | ts | Ground coriander |
| 1 | Red pepper; seeded & sliced | |
| 3 | oz | Butter beans; cooked |
| 2 | Tomatoes; skinned, seeded & chopped | |
| 8 | oz | Long grained brown rice; cooked with saffron |
| 1 | oz | Toasted pine nuts |
| 1 | oz | Raisins |
| 1 | Coriander sprig for garnish* |
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