Ingredients:
- 1 large pumpkin, top removed and reserved, hollowed out to remove seeds and fibres
- 100g of tamarind paste
- 1 tbsp of chilli flakes
- 250g of basmati rice
- 3 tbsp of milk, warmed
- 1 pinch of saffron
- 2 tbsp of rose water
- 50g of green beans
- 4 tbsp of vegetable oil
- 1/2 tsp salt
Marinade:
- 150g of plain yoghurt
- 75ml of single cream
- 6 green chillies, split lengthways
- 2 onions, sliced and deep-fried until golden
- 1/2 bunch of coriander, chopped
- 2 tbsp of ginger-garlic paste
- 2 tbsp of vegetable oil
- 1 tbsp of red chilli powder
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1/8 nutmeg, grated
- 1 tsp salt
- 1 tsp sugar
- 1 bunch of mint, leaves only, chopped
Spices for boiling:
- 3l water
- 4 cloves
- 3 green cardamom pods
- 2 bay leaves
- 2 blades of mace
- 1 tbsp of cumin seeds
- 3 tbsp of salt
Vegetable filling:
- 2 Jerusalem artichokes
- 10 green beans, cut into 1cm pieces
- 1 lemon for juice
- 200g of portobello mushroom, trimmed and sliced
- 1/4 celeriac, cut into 1cm dice
- 1 carrot, cut into 1cm dice
- 1/2 swede, cut into 1cm dice
- 1/2 turnip, cut into 1cm dice
- 1/2 sweet potato, cut into 1cm dice
Method:
- reheat the oven to 180°C/gas mark 4
- Coat the inside of the pumpkin with the tamarind paste, sprinkle with the chilli flakes and place on a rack and roast in the oven for approximately 25 minutes, until tender but still holding its shape
-1 large pumpkin, top removed and reserved, hollowed out to remove seeds and fibres
-100g of tamarind paste
-1 tbsp of chilli flakes
- Soak the rice in cold water for approximately 10 minutes, then drain
-250g of basmati rice - Meanwhile, prepare the Jerusalem artichokes for the vegetable filling by peeling and cutting into a 1cm dice and squeezing over some lemon juice
-2 Jerusalem artichokes
-1 lemon for juice -
Mix together the marinade ingredients in a flameproof casserole dish, but include only half the mint
-150g of plain yoghurt
-75ml of single cream
-6 green chillies, split lengthways
-2 onions, sliced and deep-fried until golden
-1/2 bunch of coriander, chopped
-2 tbsp of ginger-garlic paste
-2 tbsp of vegetable oil
-1 tbsp of red chilli powder
-1 tsp ground turmeric
-1 tsp garam masala
-1/8 nutmeg, grated
-1 tsp salt
-1 tsp sugar
1/2 bunch of mint, leaves only, chopped
- Stir in the chopped green beans, the mushrooms and vegetables for the filling and set aside to marinate for 15 minutes
-10 green beans, cut into 1cm pieces
-200g of portobello mushroom, trimmed and sliced
-1/4 celeriac, cut into 1cm dice
-1 carrot, cut into 1cm dice
-1/2 swede, cut into 1cm dice
-1/2 turnip, cut into 1cm dice
-1/2 sweet potato, cut into 1cm dice - Meanwhile, add the water and boiling spices to a large saucepan and bring to the boil
-l water
-4 cloves
-3 green cardamom pods
-2 bay leaves
-2 blades of mace
-1 tbsp of cumin seeds
-3 tbsp of salt - Add the drained rice and boil, uncovered, for 6-8 minutes, until the rice is not quite cooked. Drain well
-
Place the warm milk and saffron in a bowl and leave for 3-5 minutes to infuse. Stir in the oil and rosewater essence and set aside
-3 tbsp of milk, warmed
-1 pinch of saffron
-2 tbsp of rose water
-4 tbsp of vegetable oil
-
Once the vegetables have marinated, place the casserole dish over a low heat and simmer for 5 minutes, stirring constantly until the vegetables are half-cooked
-
Layer the rice over the simmering vegetables, pour over the saffron mixture and sprinkle with the remaining mint
– /2 bunch of mint, leaves only, chopped - Cover the casserole pan, increase the heat to high and leave to cook for 5-7 minutes – this will allow the steam build up
- As soon as the steam starts escaping from the pot, reduce the heat to low and cook for another 8-10 minutes. Remove the casserole from the heat and leave to rest for 5 minutes
- Transfer the biryani to the pumpkin shell. Chop the remaining green beans into 1cm pieces and sprinkle them over the biryani. Cover with the reserved pumpkin lid
-50g of green beans - Place on a baking tray and roast in an oven set to 200°C/gas mark 5 for 15 minutes
- Remove the pumpkin from the oven, take off the lid and serve immediately
Recipe from Great British Chefs
