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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