Vegetable biryani

Method

1. Pre-heat oven to 200°C.
2. In a large oven-proof casserole dish heat the oil and add onion and carrot, cook until softened.
3. Add ginger, garlic, biryani/korma paste, tomatoes and eggplant. Cook slowly until eggplant is soft and tomatoes have reduced to a paste.
4. Add basmati rice, lentils, water and yoghurt. Bring to a boil then turn off heat, cover with a lid and place in the oven.
5. Cook for approximately 45 minutes or until the rice is cooked and beginning to get crisp around the edges.
6. Mix broccoli through and cook for a further 15 minutes or until the broccoli Is soft
7. Remove from oven and serve.

This recipe has been developed for small children. For people with larger appetites you may like to half the number of serves it makes.