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Ingredients

• 2 tbsp oil
• 1 tspn poppy seeds
• 1 tspn mustard seeds
• 7 oz long-grain rice
• ¼ tspn chili powder
• 1 tspn turmeric
• 1 tspn cumin
• 1 tspn ground coriander
• 9fl oz water
• 1 aubergine, cut into ¼" cubes
• ½ red pepper, chopped
• 14 oz can butter beans, rinsed and drained
• 12 fl oz passata or puréed tomatoes
• 12 fl oz chicken stock
• 4 fl oz coconut milk
• 1 tbsp chopped fresh coriander
  

Preparation & Cooking Instructions

1. Heat the oil in a large frying pan.
2. Add the poppy and mustard seeds, cover the pan and cook over moderate heat until they stop popping.
3. Add the rice and continue cooking for 5 minutes.
4. In a bowl, mix together the chili powder, turmeric, cumin, coriander and 2 tablespoons of the water to make a paste.
5. Pour the paste over the rice, add the aubergine, red pepper and butter beans, mix well and cook for 5 minutes more.
6. Mix the passata, stock, coconut milk and remaining water in a jug.
7. Stir the mixture into the pan, cover and simmer for 30-40 minutes, or until the rice is cooked and most of the liquid has been absorbed.
8. Stir in the fresh coriander.
9. Serve hot.

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