Vegetable and Bean Biryani

4 Servings

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Vegetable and Bean Biryani Ingredients

1 md Aubergine; cubed	1/4 ts Ground coriander
1 pn Salt and black pepper	1 Red pepper; seeded & sliced
4 tb Vegetable oil or vegetable	3 oz Butter beans; cooked
3/4 ts Poppy seeds	2 Tomatoes; skinned, seeded
1 ts Mustard seeds	8 oz Long grained brown rice;
1 pn Cayenne	1 oz Toasted pine nuts
1/4 ts Turmeric	1 oz Raisins
3/4 ts Garam masala	1 Coriander sprig for garnish*

Instructions for Vegetable and Bean Biryani

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? This recipe from Carole Bowens book "The Vegetarian Cookbook", I think. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: VegetablesCuisine: Uncategorized