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Hyderabadi Biryani of Vegetables in a Pumpkin Shell

Vegetables and spiced rice are layered inside a hollowed pumpkin, baked until steaming, and infused with saffron and rose water.

VegetarianMain CourseRiceShowstopperPumpkinBiryani
Estimated Nutrition
Calories
716.1
kcal / serving
2864.5 kcal total
Carbs
103.1g
per serving
412.2 g total
Fat
29.6g
per serving
118.4 g total
Protein
13.2g
per serving
52.8 g total
Cook Time
75
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Sugar
CondimentsSauces
100
g
Tamarind Purée
Dairy
150
ml
Natural Yoghurt
75
ml
Single Cream
50
ml
Milk
warm
Fruits
1
piece
Lemon
juice only
50
g
Raisins
for garnish
GrainsCereals
250
g
Basmati Rice
NutsSeeds
3
piece
Green Cardamoms
whole
2
piece
Bay Leaves
4
piece
Cloves
whole
2
blade
Mace
blades
1
tbsp
Cumin
3
tbsp
Salt
for rice water
1
tbsp
Chilli Flakes
0.5
tsp
Salt
for pumpkin
1
tbsp
Red Chilli Powder
1
tsp
Turmeric
1
tsp
Garam Masala
0.125
piece
Nutmeg
grated
0.5
bunch
Coriander
chopped
1
tsp
Salt
for marinade
0.5
g
Saffron
1
bunch
Mint
small bunch, chopped
OilsFats
2
tbsp
Vegetable Oil
50
g
Ghee
Other
2
tbsp
Rosewater
or kewra water
Vegetables
1
piece
Pumpkin
top removed, seeds and flesh scraped out
2
piece
Onions
sliced and deep fried until golden-brown
2
tbsp
Ginger And Garlic Paste
6
piece
Green Chillies
slit lengthways
0.5
piece
Turnip
cut into 1cm cubes
1
piece
Carrot
cut into 1cm cubes
0.5
piece
Swede
cut into 1cm cubes
0.25
piece
Celeriac
cut into 1cm cubes
0.5
piece
Sweet Potato
orange flesh, cut into 1cm cubes
2
piece
Jerusalem Artichokes
cut into 1cm cubes
10
piece
Fine Beans
chopped
200
g
Portabello Mushrooms
cut into 1cm cubes

Method

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