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This vegetarianbiryani recipe from Indian chef Vivek Singh fills a hollowed-out pumpkin with a wealth of vegetables and fragrant rice and is perfect for a large celebration as it is fantastic for sharing. Crack open the lid with your guests at the table and let out the aromas of saffron and rosewater.
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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
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
11
Layer the rice over the simmering vegetables, pour over the saffron mixture and sprinkle with the remaining mint
Cover the casserole pan, increase the heat to high and leave to cook for 5–7 minutes - this will allow the steam build up
13
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
14
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
15
Place on a baking tray and roast in an oven set to 200°C/gas mark 5 for 15 minutes
16
Remove the pumpkin from the oven, take off the lid and serve immediately
After ignoring his father’s advice to become an engineer, Vivek Singh has built a distinguished career as a chef.
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Hyderabadi biryani of vegetables in a pumpkin shell
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Hyderabadi biryani of vegetables in a pumpkin shell
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