Hyderabadi biryani of vegetables in a pumpkin shell

Name: Hyderabadi biryani of vegetables in a pumpkin shell
Total time: 1 h 20 min
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; 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; 3l water; 4 cloves; 3 green cardamom pods; 2 bay leaves; 2 blades of mace; 1 tbsp of cumin seeds

by Vivek Singh

Item 1 of 1

Main
medium
6
1 hour 20 minutes

This vegetarian biryani 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.

First published in 2015

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Ingredients

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Pumpkin biryani

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

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Method

Preheat 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

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

3l 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

1/2 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

First published in 2015

discover more:

share recipe:

Vivek Singh

After ignoring his father’s advice to become an engineer, Vivek Singh has built a distinguished career as a chef.

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