1. Slice the onion and crush the garlic and place in a deep pan with the chilli oil and fry to soften.
2. Dissolve the veg stock cube in a jug of 300ml boiling water and stir.
3. Add the dry rice to the pan along with the vegetable stock.
4. Add all the spices to the pan, cinnamon, turmeric, bay leaf and cardamom pods, salt and pepper to season and stir.
5. Cover the pan and place on a medium heat, allow the rice to simmer until all the water has been absorbed.
6. Preheat the oven to 180/160 fan.
7. Slice the aubergines lengthways approx half inch thick for each slice and pat dry on kitchen paper.
8. Crush the garlic into the nutmeg and add to 1Tbsp olive oil and rub into the aubergine slices, ensuring to coate both sides.
9. Place on a baking sheet into the hot oven and roast until golden brown for around 20-30 minutes.
10. Once the rice has cooked and the aubergines have been roasted..assemble the dish..

Use a large serving dish and place a layer of the cooked rice on the bottom.

Layer with a few of the aubergine slices, and top with another layer of rice, do this a few times.

Sprinkle the toasted almonds, Sultanas and roughly chopped corriander over the top.

Squeeze the juice of one lemon over the entire dish and serve.

Top tips.

Try a chicken biriyani, make up a masala base and add to the rice.

Make a separate pan of boiled rice with a little saffron or paprika and mix the two rices together when serving to give a beautiful distinct flavour, colour and heat.