14 December 2012,22:19 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Place the aubergine cubes in a colander, sprinkle with salt and leave for 30 minutes. Rinse the cubes and dry.
  • Heat the oil 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 for 30 minutes.
  • Sprinkle with toasted pine nuts and raisins.
  • Garnish with a coriander sprig and serve hot.


  • 2 medium aubergine, cubed 
  • Salt
  • Freshly ground black pepper
  • 8 tablespoons Cooking oil
  • 1 teaspoon poppy seeds
  • 2 teaspoon mustard seeds 
  • Pinch of cayenne pepper
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 2 red pepper, cored, deseeded and sliced
  • 150 grams cooked butter beans or haricot beans 
  • 4 tomatoes, skinned, deseeded and chopped 
  • 500 grams brown rice, cooked with a little 
  • Saffron 
  • Toasted pine nuts 
  • Raisins
  • Coriander sprig, to garnish

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