← All recipes

Hyderabadi biryani of vegetables in a pumpkin shell

This Hyderabadi biryani of vegetables in a pumpkin shell recipe uses Salt, Ginger And Garlic Paste, Red Chilli Powder, Vegetable Oil, and Sugar. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 1/2 tsp
• 2 tbsp
• 1 tbsp
• 2 tbsp
• 1 tsp
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

   For the pumpkin, mix the tamarind, chilli and salt and smear it on the inside of the hollowed out pumpkin.

2. 2

   Bake it in the oven (without the pumpkin lid) for 30-50 minutes.

3. 3

   When cooked, remove from the oven and set aside.

4. 4

   For the vegetables, place all the vegetables in a heavy-based casserole and add the marinade. Set aside for 15 minutes.

5. 5

   For the rice, boil 3 litres/5¼ pints of water and add the whole spices and salt.

6. 6

   When the water is boiling, add the strained soaked rice and boil for about 6-8 minutes until two-thirds cooked then drain using a colander.

7. 7

   To finish, soak the saffron in the warm milk for 3-5 minutes then mix in the ghee and rosewater (or kewra water) and set aside.

8. 8

   Fill the bottom of the pumpkin with layers of the vegetables and rice, sprinkling some chopped mint and the soaked saffron mix over the rice as you go.

9. 9

   To serve, take the lid off the pumpkin and garnish the rice with raisins.

10. 10

    Instead of using the pumpkin lid you can make a lid with puff pastry. Bake in oven until the pastry is golden-brown.