---------- Recipe via Meal-Master (tm) v8.x    [from The Grocery Consumer]
       Title: Vegetable and Bean Biryani                                  
  Categories: main dish, rice, vegetarian
       Yield: 4 servings     
       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 and sliced
       3 oz butter beans; cooked
       2    tomatoes; skinned, seeded & chopped
       8 oz long grained brown rice; 
            -cooked with saffron (??? expensive or what???)
       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  
   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.