Bryani Curry

Serves 6-8

Ingredients:

1/4 Cup (250ml.) butter or ghee	1 large aubergine, peeled and diced
1/2 tsp. of cumin seeds	1 bunch of spring onions, chopped
1/2 tsp. of mustard seeds	1/2 lb. (1kg.) yellow wax beans or green beans, cut
1/4 tsp. of cayenne pepper	2 red peppers, seeded & diced
1/2 tsp. of salt	1/2 lb. (1kg.) tomatoes. diced
1 clove of garlic, crushed	1/2 lb. (1kg.) cooked long grain white rice
1/4 tsp. of ground turmeric	1/2 lb. (1kg.) of saffron rice
1/4 tsp. of ground ginger	4 Tbsp. of coursely chopped cashews
1/2 tsp. of ground cinnamon	4 Tbsp. of pine nuts
1/2 tsp. of ground coriander	4 Tbsp. of raisins

Instructions:

Melt the butter or ghee in a large, heavy pan and add to it all the spices. Stir the spices in the butter/ghee for several minutes and when they are quite hot, add the prepared vegetables. Turn the vegetables over and over again until they are uniformly coated with the butter and spices, then continue sautéing them, stirring often, until the vegetables are barely tender.

In a large glass baking dish, arrange the cooked white rice in an even layer. Spread the vegetables over this rice in another even layer. Make a third layer of the saffron rice on top. Sprinkle the nuts and raisins over the saffron rice and press them in slightly. Cover the dish "tightly" and bake 35-40 minutes at 170 C, 325 F, Gas 3.