*  Exported from  MasterCook  *
 
                         VEGETABLE AND BEAN BIRYANI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Rice
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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*
 
   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.
   
   * I've never used sprig of coriander - can't stand it
   unless it’s ground coriander, from a     packet! It’s
   called cilantro in the US, isn't it?
   
   This recipe from Carole Bowen’s book “The Vegetarian
   Cookbook”, I think.
  
 
 
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