Pumpkin biryani
Spiced pumpkin layered with saffron basmati rice and caramelised onions, then steamed together.
Ingredients
Serves 4
Method
- Heat a large heavy-based saucepan over a medium heat. Add 2 tablespoon and the ; cook until golden and caramelised (about 10 minutes).
- Transfer half of the onions to a bowl and set aside.
- Add the , and to the pan and cook for 2 minutes.
- Add the , and ; cook for 30 seconds.
- Add the chopped and cook for 1 minute.
- Add the , 150ml water and a pinch of salt. Cover with a lid and cook for 15 minutes until the squash is tender. Season with salt if needed.
- Meanwhile wash the under running water at least 6 times or until the water is running clear.
- Fill a medium saucepan with water and add a pinch of salt, the , , and ; bring to a rolling boil.
- Add the rice and cook for 7 minutes, until tender but still with bite.
- Strain the rice through a sieve (reserving 80ml of the cooking water) and set aside.
- Heat the in a small saucepan until bubbles start to appear, then add the . Remove from the heat and leave to infuse for at least 15 minutes.
- Add the reserved 80ml water to the squash curry.
- Return the rice to the saucepan and remove the whole spices.
- Pour the infused over the rice, add the remaining and lightly mix.
- Spoon the on top of the in an even layer. Cook over a low heat for 15 minutes.
- Remove from the heat and leave with the lid on for a further 10 minutes.
- To serve, carefully stir up from the bottom of the pan to mix the squash and together. Scatter with the and to serve.
