Pumpkin Biryani

• Preheat the oven to 160 degrees

The Rice

• Soak the rice for 10 minutes, then cook as per manufacturers instructions. Set aside with the lid kept on.

The Pumpkin

• Carefully slice the head off the pumpkin.
• Scoop out the seeds and flesh. Separate them both and set aside.
• In a bowl, add 2 tbsp vegetable oil, 1 tbsp tandoori spice, a pinch of salt and pepper and squeeze in the juice of half a lemon.
• Rub this mixture into the inside of the pumpkin and the underside of the head.
• Put the head back on the pumpkin, cover with foil and place entire pumpkin on a baking tray.
• Place the pumpkin in the oven at 160 C for 40-45 mins, until flesh on the inside is soft but the outside still holds its shape. While this is cooking, make a start on the peppers.

The Peppers

• Cut the peppers length-ways into fat strips, larger in width than you would use for a stir fry.
• In a bowl, add 1 tbsp of vegetable oil, the ground cumin, the ground coriander and salt and pepper to taste. Whisk or mix with a spoon.
• Coat the peppers with the oil and dry spice mixture.
• Place the peppers go on a baking tray (lined with foil to reduce the washing up!)
• Place the tray in the oven for 20 mins, turning occasionally.
• Take both the peppers and the pumpkin out of the oven and allow to cool a little.

The Spiced Pumpkin Mix

• Heat 2 tbsp of oil in a medium pan on a medium/high heat.
• Add the cloves, cumin seeds, cassia bark and let it sizzle.
• Add shallots and turn down the heat to medium and let cook for 5-10 mins stirring occasionally. Let the shallots turn golden brown but do not let them go crispy.
• Add ginger, garlic and green chillies. Cook for 2-3 mins.
• OPTIONAL: At this stage add the tomatoes.
• Add 1 tbsp of Tandoori spice or Piri Piri spice and salt to taste, cook for 2-3 mins, with the lid on.
• Add the flesh of the pumpkin, completely coat the flesh with the onion mixture and allow to cook for 5-7 mins..
• OPTIONAL: Add the chicken or prawns to the onion and flesh mixture and cook for 5-10 mins for chicken or 5-7 mins for prawns.
• Add water if you need to but the mixture should not have a gravy consistency – it should have a consistency of shepherd’s pie.
• Add half a squeeze of fresh lemon. Taste and add salt or pepper if required and freshly chopped coriander. The flavours at this stage need to be strong, so don’t worry if it’s a little too hot or salty.

Assemble and Cook

• You should have all the parts now, ready to assemble: Rice, Pumpkin, Peppers, Spiced pumpkin (with or without chicken/prawns).
• Layer the rice in the bottom of the pumpkin, then layer with spiced pumpkin, followed by rice, followed by some of the roasted peppers and repeat till you reach the top of the pumpkin.
• Place the pumpkin lid back on and cover the whole pumpkin in foil, including the lid.
• You can at this stage place in the fridge (once all cooled) and cook later on in the week if preferred.
• Place back in the oven, on a baking tray at 140 C for at least 30 mins.
• Now lower the temperature to 120 C for up to 1 ½ hours.
• Just before serving finish off with chopped coriander and optionally a sprinkle of roasted nuts.