Pumpkin biryani

Pumpkin Biryani recipe

This recipe is perfect for using up the insides of pumpkins which have been carved into frightening Halloween creations!

2 large red onions, peeled and sliced finely
50g butter
3 garlic cloves, peeled and crushed
2cm fresh ginger, peeled
1/2 tsp chilli powder
1/2 tsp ground cardamom seeds
pinch ground nutmeg
2 cinnamon sticks
2 bay leaves
1 tsp garam masala
1/2 green chilli, sliced and de-seeded
Juice of 1 lime
500g- 1 kg pumpkin
1 large butternut squash, peeled and cubed
50ml Greek yoghurt
250g basmati rice

1. Preheat the oven to 200 C/ Gas Mark 8. Gently fry the onions on most of the butter until soft. Blitz the garlic and ginger in a food processor with 1 tablespoon of water to make a paste. Add to the onions and fry for 2-3 minutes then stir in the chilli, spices and lime juice.
2. Slice up the pumpkin flesh and butternut squash then roast for 30-35 minutes. Meanwhile, wash the rice and leave to soak for 15 minutes. Drain, then partially cook in boiling water for 4-5 minutes.
3. Mix the pumpkin and butternut squash together with the yoghurt and most of the rice then place in a large ovenproof dish and add the remaining rice.
4. Place in the oven for 1 hour until the rice is soft then stir before serving.