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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.
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.