Soy Glazed Vegetable Biryani

Peel and grate the garlic (2 cloves) and ginger (3 inches), then mix with soy sauce (4 tbsp), agave syrup (1 tbsp), and apple cider vinegar (1 tbsp) in a ramekin. Slice the aubergines (3) lengthwise into 1cm thick wedges. Place the aubergines in a large bowl, pour over the marinade, and allow to marinate for at least 10 minutes. Start 10m timer

Rinse the basmati rice (300 g) under cold running water until the water runs clear. Peel and finely slice the onion (2 white). De-seed and finely chop the chillis (2 green).

Drain the aubergines (3) from the marinade, reserving the liquid. Heat [vegetable oil] in a large frying pan over medium to high heat until hot. Arrange the aubergine in a single layer and fry for 4-5 minutes on each side until golden brown. You may need to do this in batches. Start 10m timer

Boil the kettle. Warm [vegetable oil] in the pan over a medium heat, add the sliced onion (2 white) to the pan with a pinch of [salt] and stir to combine. Sauté for about 6 minutes, stirring occasionally. Then add the chopped chillis (2 green), anise (2 star), stick (1 cinnamon), leaves (2 bay), cumin seeds (1 tbsp), ground coriander (1 tbsp) and turmeric powder (1 tsp). Stir to combine and fry for 2-3 minutes, adding more [vegetable oil] if the onions seem dry. Stir through the rinsed basmati rice (300 g), peas (100 g) and the bouillon cube (2 vegetable). Pour in water (1 litre). Arrange the cooked aubergine wedges in a fan pattern and cover with the lid. Boil for 2 minutes, then turn the heat down and simmer for 20-30 minutes until the grains of rice are cooked through. Start 30m timer

Uncover the biryani and fluff the grains of rice with a fork. Squeeze over the juice of lime (1) and sprinkle with chopped fresh coriander (15 g).